Oh my goodness, have you ever had that moment when you bite into something so delicious it makes you pause mid-chew? That’s exactly what happened the first time I made these Cadbury Mini Egg brownies for my family’s Easter gathering. The rich, fudgy chocolate base studded with those colorful candy-coated eggs creates magic in every bite. I swear, my niece actually hid the last piece in her napkin – and she’s usually a « share everything » kind of kid! These brownies have become our springtime tradition, perfect for satisfying serious chocolate cravings while celebrating the season. The best part? They’re ridiculously easy to throw together when you suddenly remember you promised to bring dessert.
Why You’ll Love These Cadbury Mini Egg Brownies
Listen, I know we all have our favorite brownie recipes, but these Cadbury Mini Egg brownies? They’re something special. Here’s why:
- That perfect texture combo: The fudgy brownie base with those crunchy Mini Eggs on top? Absolute magic in every bite.
- Festive but not fussy: Those colorful eggs make them look like you spent hours decorating, when really you just sprinkled them on!
- So easy a kid could make them: One bowl, basic ingredients, and boom – you’ve got showstopper dessert.
- Chocolate overload (in the best way): Rich cocoa flavor with sweet candy shells – it’s like Easter in brownie form.
- Always a crowd-pleaser: I’ve never brought these to a gathering without someone asking for the recipe.
Seriously, these might just become your new spring tradition too!
Ingredients for Cadbury Mini Egg Brownies
Okay, let’s gather our goodies! I’ve learned through trial and error (and a few chocolatey disasters) that using the right ingredients makes all the difference with these brownies. Here’s everything you’ll need:
For the Brownies
- 1 cup unsalted butter – melted (I always use real butter – trust me, it matters!)
- 2 cups granulated sugar – yes, it seems like a lot, but we’re making brownies here!
- 3/4 cup cocoa powder – the darker, the better for that rich chocolate flavor
- 1/2 teaspoon salt – just a pinch to balance all that sweetness
- 3 large eggs – room temperature works best
- 1 teaspoon vanilla extract – the good stuff if you’ve got it
- 1 cup all-purpose flour – spooned and leveled, don’t pack it!
For the Topping
- 1 cup Cadbury Mini Eggs – crushed (I whack them gently in a ziplock bag – so satisfying!)
See? Nothing too fancy – just quality ingredients that come together to make something magical. Pro tip: measure everything before you start melting butter. It makes the whole process so much smoother!
How to Make Cadbury Mini Egg Brownies
Alright, let’s get baking! I promise these Cadbury Mini Egg brownies are easier than they look – just follow these simple steps and you’ll have a tray of chocolatey goodness in no time. The key is not to overthink it (and try not to eat all the Mini Eggs before they make it into the batter!).
Step 1: Prepare the Batter
First things first – preheat that oven to 350°F (175°C) and line your 8×8-inch pan with parchment paper. Now, grab your biggest mixing bowl and whisk together the melted butter, sugar, cocoa powder, and salt until it looks like dark, glossy chocolate sauce. Pro tip: If your cocoa powder is lumpy, sift it first – it makes all the difference!
Step 2: Add Eggs and Vanilla
Here’s where things get fun! Crack in those eggs one at a time, whisking really well after each addition. You’ll see the mixture go from thick to smooth and slightly shiny. That’s when you know it’s ready for the vanilla – just a teaspoon, but oh what a difference it makes! The batter should now be silky and irresistible (but resist tasting it – raw eggs, remember?).
Step 3: Fold in Flour and Top with Mini Eggs
Now gently fold in the flour – I use a rubber spatula and make big, slow circles until just combined. Overmixing = tough brownies, and nobody wants that! Pour that gorgeous batter into your prepared pan, then comes the best part – sprinkle those crushed Mini Eggs evenly over the top. Don’t press them in, just let them sit pretty on the surface.
Step 4: Bake and Cool
Pop your pan in the oven for about 25 minutes. The hardest part? Waiting! Check for doneness with a toothpick – you want a few moist crumbs clinging to it, not wet batter. Then comes the torture – let them cool completely before slicing. I know, I know, but trust me, this patience pays off with perfect squares that don’t fall apart!
Tips for Perfect Cadbury Mini Egg Brownies
After making these brownies more times than I can count (and eating plenty of « test batches »), I’ve learned a few tricks that guarantee perfect results every time:
- Room temp eggs are key – They incorporate better into the batter for that perfect fudgy texture. I just set mine out while preheating the oven.
- Don’t overmix! – Stir just until the flour disappears. A few lumps are fine – overworked batter makes tough brownies.
- Parchment paper is your friend – Leave some hanging over the edges so you can lift the whole slab out easily for clean cuts.
- Watch your oven – Mine runs hot, so I start checking at 20 minutes. Your perfect bake time might be different!
- Crush Mini Eggs gently – You want some big pieces mixed with crumbs for that satisfying crunch.
The biggest tip? Let them cool completely before cutting – I know it’s hard, but it’s worth the wait!
Variations for Cadbury Mini Egg Brownies
Oh, how I love playing around with this recipe! These Cadbury Mini Egg brownies are like a blank canvas for all your chocolatey dreams. Here are my favorite twists to mix things up:
- Doubling down on chocolate: Toss in a handful of chocolate chips along with the Mini Eggs – because you can never have too much chocolate!
- Seasonal switch-ups: Try Cadbury Caramel Eggs instead for a gooey surprise, or use the Halloween version with orange shells for fall.
- Gluten-free magic: Swap the flour 1:1 with your favorite gluten-free blend – my niece can’t taste the difference!
- Peanut butter lovers: Swirl in some peanut butter before adding the Mini Eggs – just trust me on this one.
- Minty fresh: Add a few drops of peppermint extract and use the mint-flavored Mini Eggs for a cool twist.
The best part? No matter how you tweak them, they’re always deliciously messy and utterly addictive!
Storage and Serving Suggestions
Okay, let’s chat about keeping these glorious Cadbury Mini Egg brownies fresh – if they even last that long in your house! I always store mine in an airtight container at room temperature, and they stay perfectly fudgy for about 3 days (though mine never make it past day two). Pro tip: layer them with parchment paper if stacking so those pretty Mini Egg tops don’t get smushed.
Now for the fun part – serving! These brownies are heavenly all on their own, but oh boy, try warming one slightly and topping it with vanilla ice cream. The contrast of cold ice cream and warm brownie? Absolute perfection. Drizzle on some caramel or chocolate sauce if you’re feeling fancy – or go wild with both! They’re also fantastic crumbled over milkshakes for the ultimate indulgent treat. No matter how you serve them, just be ready for recipe requests!
Nutritional Information
Okay, let’s be real – we’re not eating brownies for their health benefits! But since you asked, here’s the scoop: each Cadbury Mini Egg brownie (when cut into 12 generous squares) has about 280 calories. They pack 14g of fat (8g saturated), 38g carbs, and 3g protein. But listen – these numbers are just estimates since ingredients vary by brand. My advice? Enjoy every chocolatey bite guilt-free! After all, those Mini Eggs count as your daily dose of happiness, right?
Frequently Asked Questions
Can I use whole Mini Eggs instead of crushed?
You can, but trust me – crushing them first makes all the difference! Whole eggs tend to roll off when slicing, while crushed pieces stick perfectly to the top. I give mine a gentle whack in a ziplock bag – it’s oddly satisfying and creates those perfect crunchy bits in every bite.
How do I know when the brownies are done?
The toothpick test never lets me down – look for moist crumbs clinging to the toothpick rather than wet batter. The edges should pull slightly from the pan too. Remember, they’ll keep cooking a bit as they cool, so don’t overbake!
Can I make these ahead of time?
Absolutely! These Cadbury Mini Egg brownies actually taste better the next day. Just store them in an airtight container at room temperature. The flavors meld together beautifully overnight – if you can resist eating them right away!
Why do my brownies sink in the middle?
This usually happens if the oven temp is too low or you opened the door too often. I use an oven thermometer to be sure – and resist peeking until at least 20 minutes! A slightly underbaked center is okay though – that’s where the magic fudginess lives.
Cadbury Mini Egg Brownies
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, sugar, cocoa powder, and salt.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Fold in flour until just combined. Do not overmix.
- Pour batter into the prepared pan. Sprinkle crushed Cadbury Mini Eggs evenly over the top.
- Bake for 25 minutes or until a toothpick inserted comes out with moist crumbs.
- Let cool completely before slicing into squares.