Cadbury Mini Egg Brownies

These chocolatey brownies with Cadbury mini eggs are rich, fudgy and the perfect Easter treat! One bite of these gooey chocolate brownies will have you swooning for more.

What’s the secret to the perfect brownies?

Fat.. Lots and lots of Fat (unfortunately!) Which is why these brownies are made with butter, and chocolate chips. I’ve tried a couple different variations of these Cadbury mini egg brownies lately (Yes… I ate far too many brownies I care to admit, however my husband certainly wasn’t complaining at the abundance of brownies!) I came to one clear recipe winner which makes these the ultimate chocolate Cadbury mini egg brownies!

The first variation of brownies I made included crushed Cadbury mini eggs inside the brownies. And to be honest, I wasn’t a fan. The mini eggs inside seemed to meltaway almost completely which left only the Cadbury mini eggs on top. While they looked pretty from the top, the brownies lacked the burst of chocolaty goodness I was expecting as I took that first bite.

The second variation of this recipe I made was the winner. Instead of including crushed Cadbury mini eggs inside the brownies, I used semi-sweet chocolate chips. The chocolate chips held their own and gave that burst of chocolate inside the brownies I so craved! I added Cadbury mini eggs on the top of the brownies for the added pop of color, and the signature Cadbury mini egg crunch. These brownies have the perfect touch of “omg these are the best brownies ever”, and Easter nostalgia.

How to make Cadbury Mini Egg Brownies

These brownies are quite simple and fast to make.

1. First thing you want to do is mix together the flour, unsweetened cocoa powder, baking powder, and salt together in a small bowl and set it aside.
2. Then grab a medium sized saucepan and melt the butter and semi-sweet chocolate chips together on low heat until nice and smooth.
3. Once melted, remove from heat and gently add in the eggs one at a time. Mixing well so there are no eggy streaks left.
4. Add in the sugar, and vanilla extract, mix well.
5. Gradually add the dry ingredients into the batter. I usually do it in 2-3 batches as it takes a bit to get the batter to accept the dry ingredients.
6. Fold in the remaining 1/2 cup of semi sweet chocolate chips.
7. Pour the batter into a parchment lined 8×8 baking pan. If you’re unsure how to line an 8×8 square pan with parchment paper, check out this quick tutorial.
8. Bake for 20 minutes in a pre-heated 350F oven.
9. Remove the brownies from the oven, and then scatter whole mini eggs on top of the brownies.
10. Put the brownies back in the oven for another 10-15 minutes until the edges begin to crack and the brownies look set.
11. Once you remove the brownies from the oven, scatter more broken Cadbury egg pieces on top if desired.
12. Cool the brownies in the pan until warm to touch.
13. Slice into approximately 16-24 equal sized brownies and enjoy!

Can I freeze Browies?

Yes, brownies can be frozen for up to 3 months. You can cut and wrap each individual piece in saran wrap and place them in a freezer safe container or zip-lock bag for easy grab-and-go convenience, or you can wrap the entire batch of brownies (without cutting into pieces) in saran wrap and store in a freezer safe container or zip lock bag.

Recipe notes

• I used unsalted butter in this recipe. If you make it with salted butter ; omit the 1/4 tsp of salt.
• To keep the Cadbury mini eggs on the top of the brownies, first bake the brownies for 20 minutes, pull the brownies out of the oven, then scatter the whole mini eggs on top, and bake for another 5-10 minutes. (If you put them on top of the batter before you put them in the oven, they will sink out of sight as it bakes)
• If you want your brownies more gooey, remove from the oven around the 25 minute mark. (so 5 minutes after you scatter the whole mini eggs on the top)

I hope you love making these mini-egg brownies and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you