Cadbury Mini Egg Brownies

Get your Easter Sunday chocolate fix with these decadent Cadbury Mini Egg Brownies!

Cadbury Mini Eggs are my top favorite Easter candy, so of course I buy a bag of them every time I go to the store to hold me through the rest of the year. If you hit the stores right after Easter, you can get them on clearance! No matter when you buy them, I've got a great way to use these decadent morsels in a dessert. These Cadbury Mini Egg Brownies are fudgy, gooey, super chocolatey, and SO easy to make! If you happen to have any extra Mini Eggs around, I'd recommend giving this recipe a try!!

To make these decadent Cadbury Mini Egg Brownies, you will need a few simple ingredients: flour, cocoa, butter, eggs, sugar, and of course, Cadbury Mini Eggs. You will also need a mixing bowl and 8x8 baking pan.

Combine all of the brownie ingredients in a mixing bowl using a hand mixer or stand mixer. Next, add in some chopped Cadbury Mini Eggs for a some extra chocolate flavor and crunchy texture from the candy shells.

Pour the brownie batter into an 8x8 baking pan lined with a silicone baking mat or a sheet of parchment paper. Spread the batter out evenly, and then top the batter with more chopped Cadbury Mini Eggs. Bake until a toothpick inserted in the center comes out clean. For a soft and chewy brownie, do not overbake.

Allow the brownies to cool completely before cutting into 9 equal pieces. If you don't let them cool first, the melted Cadbury Mini Eggs will drip all over the place, making for one messy bite!

Cadbury Mini Egg Brownies

Servings: 9

Prep Time: 10 minutes

Bake Time: 20-25 minutes

Ingredients:

• ½ cup (1 stick) unsalted butter
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 1 ¼ cups all purpose flour
• ¼ teaspoon baking powder
• ¾ cup chopped Cadbury Mini Eggs, divided

Directions:

1. Preheat the oven to 350º F.
2. Line an 8x8 baking pan with a silicone baking mat or parchment paper and set aside.
3. In a microwave-safe bowl, melt the butter until soft and allow it to cool for a few minutes.
4. Add cocoa powder and sugar to the butter and whisk until combined.
5. Next, add the eggs, vanilla extract, and salt. Mix until the eggs are just incorporated.
6. Slowly add in the flour and baking powder, mixing until thoroughly combined.
7. Fold in half of the chopped Mini Eggs.
8. Pour the batter into the prepared baking pan and spread it out evenly.
9. Sprinkle the remaining chopped Mini Eggs on top.
10. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the brownies to cool completely before cutting into squares and serving.

Tips: 

• Storage: Brownies can be stored for up to 3 days in an airtight container at room temperature. Freeze brownies for up to 3 months. Stack brownies in an airtight container with a piece of parchment paper placed between each layer.
• Variations: Substitute Mini Eggs for M&Ms, Cadbury Creme Eggs, or other chocolate candies.

Not only are these brownies a delightful way to use a favorite Easter candy, but they really are easy to make and taste delightful. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

If you like this recipe, don't forget to Pin, Like, and Share!