Imagine a treat that encapsulates the spirit of Easter — fudgy, chocolatey, and crowned with crunchy bits of Cadbury Mini Eggs. That’s exactly what Cadbury Egg Brownies offer! After several rounds of testing, each one taught me something new about creating that perfect texture and flavor balance. I even once mistook baking soda for baking powder, resulting in a slightly pancake-like batch — a mistake quickly rectified! If you’re craving something festive, you can also check out my Easter Birds Nest Cookies.
About Cadbury Egg Brownies
Cadbury Egg Brownies are a delightful fusion of rich brownie and festive treat. The combination was inspired during my family’s annual Easter egg hunt, with leftover chocolate eggs turning into this decadent dessert. Through various attempts, I discovered that letting the brownies cool a bit before frosting creates a beautiful texture contrast. They’re not only a seasonal favorite but also a go-to for gatherings, delightful enough to impress without breaking the bank.
- Quick prep time – only 30 minutes to mix!
- Budget-friendly – readily available ingredients keep costs low.
- A family favorite – chocolate and candy create a fun atmosphere.
- Did you know? Cadbury Mini Eggs have been around since 1967, a tradition for many!
Key Ingredients & Their Roles
- Salted Butter: Adds moisture and richness. For a non-dairy option, try coconut oil.
- Granulated Sugar: Balances the bitterness of cocoa, contributing to texture.
- Cocoa Powder: Delivers the chocolatey goodness; Dutch-processed cocoa deepens the flavor.
- Cadbury Mini Eggs: Bring crunch and color; crush them for a smoother mix or leave chunky for texture.
How to Make Cadbury Egg Brownies
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a large saucepan, melt 1 cup of salted butter over low heat, stirring in 2½ cups of granulated sugar until combined and glossy, about 5 minutes.
- Remove from heat, then gradually whisk in 5 large eggs, one at a time, and 1 tablespoon of vanilla extract.
- Sift together ¾ cup + 2 tablespoons of all-purpose flour, ¾ cup + 1 tablespoon of unsweetened cocoa powder, and 1 teaspoon of fine sea salt. Gradually fold this into the wet mixture until just combined. Stir in 1½ cups of roughly chopped Cadbury Mini Eggs.
- Pour the batter into your prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- For the frosting, combine ½ cup of salted butter, ½ cup of cocoa powder, 1¾ cups of powdered sugar, 1½ teaspoons of vanilla, and ½ cup of heavy cream in a bowl. Beat until smooth.
- Spread the frosting over the cooled brownies and top with additional chopped Cadbury Mini Eggs and optional Easter sprinkles for extra festive flair.
Pro Tips & Troubleshooting
- While mixing the batter, avoid over-mixing to keep the brownies fudgy.
- A common mistake is underbaking — look for just a few moist crumbs on that toothpick. If too dry, the texture changes!
- Enhance flavor by adding espresso powder or a splash of coffee to the batter.
- Feel free to double the recipe if you’re hosting a crowd; these brownies vanish quickly!
Storage & Make-Ahead Guide
Store the brownies in an airtight container in the fridge for up to 5 days. They also freeze beautifully for up to 3 months; just thaw overnight in the fridge before enjoying. I found that freezing can actually enhance the flavor and texture!
What to Serve With Cadbury Egg Brownies
Pair with a scoop of vanilla ice cream for a refreshing contrast, or serve with a light salad to balance the sweetness. The brownies also complement a cup of espresso perfectly.
Frequently Asked Questions
- Can I use unsweetened cocoa powder? Yes, but for a richer flavor, consider blending it with some Dutch-processed cocoa.
- What if my brownies are too dry? This could be a result of overbaking; keep an eye on them and test with a toothpick.
- Can I make these brownies gluten-free? Absolutely! Substitute all-purpose flour with a 1:1 gluten-free blend.
- How do I know when the brownies are done? Look for a few moist crumbs on a toothpick inserted into the center.
- Can I store these brownies at room temperature? While possible for a day, refrigeration keeps them fresh longer.
Final Thoughts
I adore enjoying my Cadbury Egg Brownies slightly warm, perhaps with a scoop of ice cream on the side. As you bake these delightful brownies, I’d love to hear how yours turn out! Share your results and any personal twists you try.
More Recipes You’ll Love
- Easter Birds Nest Cookies – perfect Easter theme complement
- Knock You Naked Brownies – indulgent brownie alternative
- Easter Cake Pops – delightful seasonal pairing
Cadbury Egg Brownies
Ingredients
Brownie Base
- 1 cup salted butter (227g)
- 2.5 cups granulated sugar (500g)
- 2 tablespoons canola oil or vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour + 2 tablespoons (116g)
- 3/4 cup unsweetened cocoa powder + 1 tablespoon (80g)
- 1 teaspoon fine sea salt or 3/4 teaspoon regular salt
- 1.5 cups Cadbury Mini Eggs roughly chopped/crushed
Chocolate Frosting
- 0.5 cup salted butter (113g)
- 0.5 cup unsweetened cocoa powder (50g)
- 1 3/4 cups powdered sugar (200g)
- 1.5 teaspoons vanilla extract
- 1/4 teaspoon salt
- 0.5 cup heavy cream
- 0.5-0.75 cup Cadbury Mini Eggs roughly chopped/crushed
- 2 tablespoons Easter sprinkles optional
Instructions
Brownie Base
- Melt butter, mix with sugar and oil. Add eggs and vanilla, then dry ingredients, folding in crushed Cadbury Mini Eggs.
Baking
- Pour into pan, bake at 350°F for 30 minutes. Cool completely.
Chocolate Frosting
- Beat together butter, cocoa, powdered sugar, vanilla, and heavy cream. Spread over cooled brownies, garnish with more Mini Eggs and sprinkles.
Notes
Rich chocolate frosting loaded with crunchy Cadbury Mini Eggs.