With Easter coming up, what better way to celebrate than to enjoy these Mini Egg Brownies?! They're rich, super chocolatey, and fudgy with crisp edges with bits of candied cadbury eggs in every bite. Use up those leftover cadbury eggs and make these gooey Easter Brownies!
I think that we can all agree that there's nothing like a quality brownie recipe. When you find a good one, you just wanna hold onto it and make it over and over again - kinda like my cosmic brownies recipe. This mini egg recipe is no different. They're rich and so chocolatey and the cadbury eggs add such a nice contrast in texture - gooey with a crunch.
The candied coating on the Cadbury eggs adds so much character to these brownies, you won't be able to have just one!
As I mentioned, these Cadbury egg brownies are very fudgy and rich. See the ingredients below that bring this decadent Easter Brownies to life!
Semi-sweet chocolate: arguably the best chocolate for brownies because it's not too sweet (like milk chocolate) and not too bitter (like dark chocolate). Semi-sweet chocolate provides a nice balance of flavor and pairs perfectly with the Cadbury eggs!
Unsalted butter and oil: these ingredients are crucial for that fudgy flavor! Also, because we aren't using baking soda or baking powder, as you whisk the butter and oil, it beats air into the batter creating a slight lift for these Cadbury egg brownies.
Brown Sugar: for sweetness and deep caramel/toffee-like flavor.
Eggs: to add moisture and leavening to the brownies. They also function as an emulsifier. Only 2 eggs though to keep that fudgy texture!
Cocoa Powder: I used Ghiradelli's cocoa powder. It's alkalinized AKA dutch processed which yields a richer more chocolatey flavor.
Mini Eggs: these are what give the brownies their name, I love the cadbury eggs so much. I keep a stash at home all year. lol
How to make Mini Egg Brownies
Melt butter in a large bowl and then add the semi-sweet chocolate. Whisk together until it's melted. Add vegetable oil and continue to whisk together. Then add brown sugar and whisk until sugar begins to dissolve, about 2-3 minutes.
Add eggs one at a time to the wet ingredients and stir in the vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, and salt. Then pour into the wet ingredients until just combined.
Pour batter into an 8x8 baking pan lined with parchment paper.
Roughly chop the mini cadbury eggs and press them gently into the batter. After all, these are cadbury egg brownies! 🙂
Allow the brownies to cool completely! It can be very tempting to cut into them fresh out of the oven, but note that the brownies are still cooking. Even when they're out of the oven. Giving them time to cool allows for them to set so that these mini egg brownies won't fall apart!
Do not overbake your brownies! Overbaking yields a dry brownie - no good! Set a timer and pull them out of the oven per the recipe cooking times. For reference, when inserting a toothpick, it should have some chocolate crumbs on it but shouldn't be coated in wet batter.
Use a whisk and flat spatula to assemble the batter. I would avoid using a stand mixer as this can lead to overmixing the batter.
Refrigerate your brownies for 2 hours after baking to allow it to set fully. This makes the brownies extra fudgy! This step isn't mandatory but makes a difference!
What makes a brownie fudgy?
The amount of butter, chocolate, and oil (if using). Fudgy brownies have a higher amount of fats (butter and oil) while cakey brownies have more flour. These cadbury egg brownies have the perfect balance to ensure fudgy texture while getting a really nice chew to every bite!
The candied coating of the cadbury eggs really give these brownies a nice crunch too!
How do you know if a brownie is done baking?
It can be difficult to tell sometimes right?! Especially the fudgy brownies! Here's an easy way to tell - a brownie is finished baking when you stick a toothpick in and there's no wet batter sticking to it.
This means, it's ok to have a few crumbs or even some melted chocolate, but the toothpick should not be heavily coated with batter.
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Mini Egg Brownies are chocolatey and fudgy with crisp edges with bits of candied cadbury eggs in every bite. Make these Easter Brownies and enjoy as a delightful dessert!
Prep Time: 10mins
Cook Time: 28mins
5ozsemi-sweet chocolate chips
½cupunsalted butter, melted
Preheat oven to 350 degrees F. Microwave butter in a large bowl for one minute, until melted and warm. Add semi-sweet chocolate chips and oil and whisk together. Once all chocolate chips have melted, add brown sugar, eggs, and vanilla extract and whisk together.
Then add flour, cocoa powder, and salt. Fold together until just combined. Spray an 8x8 baking pan with oil OR line with parchment paper. Pour batter into the pan.
Take a ½ cup of cadbury eggs and roughly chop them. Sprinkle chopped eggs on top of batter and then add the remaining eggs on top. Bake for about 30 minutes, then allow them to cool for 20-25 minutes before cutting.