cadbury egg brownie cookies
Cadbury egg brownie cookies are perfect for Easter and spring! These rich and fudgy brownie cookies are perfectly crackled and topped with pastel Cadbury mini eggs.
If you love brownies and chocolate, brownie cookies are a must bake (and the best way to indulge in Cadbury eggs!). Make a batch for the weekend and enjoy with a glass of milk!
Perfect Cadbury Egg Brownie Cookies
Prep ahead – There’s no dough chilling here, but temperature and timing are key to successful cookies, so this method works best if you prep all the ingredients before you start.
Chocolate – Incorporating just a handful of ingredients, brownie cookies are really all about the chocolate, so use the best quality chocolate you can (around 70% chocolate is a great place to start).
Batter – Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally. Once the chopped chocolate and butter are completely melted and smooth, set aside to cool slightly while you proceed with the recipe.
Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips with a rubber spatula.
Your finished dough will resemble a gooey brownie batter – the easiest way to portion out the dough is with a cookie scoop coated lightly with nonstick spray.
Cadbury Mini Eggs – Carefully chop up the Cadbury mini eggs with a sharp knife, or place the chocolate eggs in a plastic bag and crush with a rolling pin. Sprinkle the chocolate eggs generously over the cookie dough, pressing gently to adhere.
Bake – Bake the cookies until the tops are set and crackly, 12-14 minutes. Remove pans from the oven and let cookies cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Cadbury egg brownie cookies are perfect for Easter! You’ll love these rich and fudgy brownie cookies are topped with Cadbury mini eggs.
- 2/3 cup (94 g) flour
- 2 Tbsp (12 g) unsweetened cocoa powder, sifted
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) salt
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate)
- 1/4 cup (57 g) unsalted butter, cubed
- 2 large eggs (100 g), at room temperature
- 1/2 cup (100 g) sugar
- 1/2 cup (92 g) light brown sugar
- 1 tsp (4 g) vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
- 1 cup (200 g) Cadbury mini eggs, chopped
- Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
- Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
- Use a cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 3 inches apart. Top with Cadbury mini eggs, pressing chocolate eggs gently to adhere.
- Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are set and crackly. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for 1-2 days.
Keywords: Cadbury Mini Eggs, Brownie Cookies, Chocolate, Easter