Mini Egg Brownies
This post contains affiliate links.*
With Easter just around the corner, these Easter brownies with Cadbury mini chocolate eggs are a delicious recipe that are perfect for celebrating Easter with friends and family!
This mini egg brownie recipe is fudgy, rich, and filled with the delicious flavors of cocoa, butter, and sugar. But what makes this easy brownie recipe truly special are the Cadbury mini chocolate eggs that are mixed into the batter and pressed into the top before baking. They add a delightful crunch and burst of sweetness that makes these homemade brownies a hit with both kids and adults.
Not only are these Easter egg brownies delicious, but they’re also super easy to make. With just a handful of ingredients and a quick prep time, you can whip up a batch in no time. Plus, they’re perfect for making ahead and storing in the freezer for a quick and convenient treat during the busy Easter season.
So why not add a little sweetness to your Easter celebration with these Cadbury mini chocolate egg brownies? Your family and friends will thank you for it!
You’ll love this easy recipe because:
Here’s what you’ll need:
Completely Christmas is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Featured Products
Buy Now → Ingredients
If you love chewy brownies with a fudgy texture, these Cadbury mini egg brownies are for you! Below are some notes about the ingredients in this recipe to help you make this Easter treat!
Ingredient Notes
- Flour: While you don’t need a lot of flour, the flour provides structure to the brownies and gives them a dense texture. All-purpose flour is what we’re using in this recipe, but you can use the same amount of gluten-free flour (using weight measurements as 1 cup of gluten-free flour weighs 144g instead of 120g like all-purpose flour does).
- Cornstarch: Cornstarch is used to make the brownies more tender and melt-in-your-mouth. It also helps to bind the ingredients together.
- Baking soda: Baking soda is a leavening agent that helps the brownies rise and become light and fluffy. We don’t want the brownies to rise too much so that the brownies stay dense and chewy, but a little bit of baking soda will help achieve the correct texture.
- Salt: Salt is used to balance out the sweetness and enhance the flavors of the brownies. It also enhances the overall chocolate flavor.
- Cocoa powder: Unsweetened cocoa powder is what gives the brownies their rich chocolate flavor. I used regular unsweetened cocoa powder, but you could also use extra dark cocoa powder instead if you prefer.
- Butter: Melted butter adds moisture and richness to the brownies. I like to melt my butter on the stove-top because I find every time I try to do it in the microwave it explodes and is a mess.
- Granulated sugar: Granulated sugar sweetens the brownies and gives them a crispy exterior.
- Brown sugar: While not traditional in brownies, I love to add brown sugar because it adds a caramel-like flavor and helps keep the brownies moist.
- Eggs: Eggs act as a binding agent and provide structure to the brownies. They also contribute to the richness of the batter. They cannot be replaced in this recipe.
- Vanilla extract: For best results, use pure vanilla extract as the flavor of artificial vanilla extract or imitation vanilla extract is just not as good.
- Mini chocolate eggs. I used Cadbury mini chocolate eggs in this recipe. These Easter-themed mini chocolate eggs make a great topping for the brownies. You could also mix them into the batter for an extra burst of chocolate flavor if you prefer.
I like to chop 1 cup of the mini eggs to add to the brownies while they’re baking. Some of them will sink into the batter while baking. Then, I like to add some whole mini eggs on top of the brownies after baking. The whole mini eggs will help give that Easter brownie look we’re going for.
Step-by-step instructions
This mini egg brownies recipe is very easy to make for Easter with just a few pantry staples and some colorful mini chocolate eggs. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make these gooey brownies perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Expert Tips
FAQs
To test if the brownies are done, insert a toothpick into the center of the brownies. If it comes out mostly clean, with a few moist crumbs, the brownies are ready. If there is wet batter on the toothpick, bake the brownies for a few more minutes. Do not overbake the brownies as they will not be chewy. It’s best to underbake them by a few minutes than to overbake them.
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend that contains xanthan gum. I like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag.
Yes, you can use any type of Easter candy you prefer, including chocolate bunnies, chocolate bars or even Cadbury Creme Eggs. Just make sure to chop them into small pieces before adding them to the brownie batter.
Storage Instructions
Storage: Store these brownies in an airtight container at room temperature for up to 3 days.
Freezer Option: You can also freeze these brownies for up to 2 months. I like to freeze them for an hour on a parchment lined baking sheet to flash freeze them. Once solid, wrap them tightly in plastic wrap or aluminum foil to prevent freezer burn and then place them in a freezer-safe container or bag. I like to freeze individual brownies once they are already sliced so I can take out just the number of brownies I need at one time.
Thawing Instructions: Let frozen brownies sit at room temperature for about an hour to soften. While you could eat brownies frozen, the mini eggs get really hard in the freezer so it’s best to let them soften a bit.
Related recipes
More holiday desserts to try
Mini Egg Brownies
Ingredients
- 3/4 cup all-purpose flour, 90g
- 1 tablespoon cornstarch, 8g
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powder, 60g
- 1/2 cup unsalted butter, melted and hot, 113g
- 3/4 cup granulated sugar, 150g
- 1/2 cup brown sugar, 100g
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups mini eggs, divided
Instructions
- Preheat the oven to 350F. Line a 8×8-inch baking pan with parchment paper. Grease the bottom and sides of the pan with nonstick cooking spray. Set aside.
- Combine the gluten-free flour blend, baking soda, and salt together.
- Add the cocoa powder and hot melted butter together. Stir until the mixture forms a smooth paste. Let sit for 2-3 minutes to let the cocoa powder bloom.
- Add the granulated sugar and brown sugar to the chocolate mixture. Mix for 1 minute, until smooth.
- Add the eggs and vanilla to the wet ingredients. Mix for an additional minute, until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until no more streaks of flour remain. Do not over mix the batter.
- Pour the brownie batter into the prepared baking pan. Spread with a spatula into an even layer, making sure to reach the corners.
- Roughly chop 1 cup of the mini eggs, leaving the lest whole for later. Add the roughly chopped mini eggs to the top of the brownie batter.
- Bake at 350F for 22-25 minutes, rotating the pan halfway through. Bake until the edges of the brownies are set. A toothpick inserted into the center will come out mostly clean with some wet crumbs. Do not overbake the brownies.
- Immediately top with the remaining whole mini eggs.
- Let the pan sit on a wire rack until cool. Use the parchment paper overhang to remove the brownies from the pan to a cutting board. Cut into squares.
Notes
- Brownies can be made and let at room temperature for up to 3 days in advance. Place in an airtight container for optimal freshness. You can store leftovers in the freeze for up to 3 months.
- To make this recipe gluten-free, substitute the all-purpose flour with 90g of gluten-free flour blend that is meant to be used as a 1-to-1 replacement with AP flour. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is my favorite (in the blue bag).
