cadbury mini egg brownies

Happy Spring! We’re celebrating the new season with Cadbury mini egg brownies for triple chocolate bliss. It doesn’t get much better than an ultra fudgy brownie topped with swirls of fudge frosting and pretty pastel Cadbury mini eggs.

Cadbury Mini Egg Brownies

Gloriously rich and fudgy, these one-bowl brownies are the perfect treat for Easter!

P.S. For the blonde version, don’t miss last year’s chocolate dipped blondies. You may just need to have a bake off to choose your favorite bar!

Cadbury Mini Egg Brownies

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Cadbury Mini Egg Brownies

Cadbury Mini Egg Brownies


Ingredients

Brownies

  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 2/3 cup flour

Frosting

  • 1 1/2 Tbsp unsalted butter, melted
  • 1/8 tsp vanilla extract
  • pinch of salt
  • 2/3 cup powdered sugar
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp milk
  • 1/3 cup Cadbury mini eggs, coarsely chopped

Instructions

  1. Preheat oven to 325°F and line an 8-inch square metal baking pan with parchment paper. Place melted butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.
  2. Scrape batter into prepared pan and smooth with an offset spatula; gently tap pan once to remove air bubbles. Bake for 24 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and let cool completely on a wire rack.
  3. For the frosting, combine melted butter, vanilla, salt, powdered sugar, cocoa, and milk in a medium bowl and whisk until well combined. Whisk frosting one more minute, until smooth and glossy. Use an offset spatula to spread frosting over brownies, and sprinkle with chopped mini eggs. Let frosting set for 10 minutes, then cut into squares with a sharp knife (wipe knife clean between cuts).


Nutrition

  • Calories: 250
  • Carbohydrates: 36

Keywords: Cadbury Mini Eggs, Chocolate, Easter

Cadbury Mini Egg Brownies

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26 Comments

  1. You beat me to it Laura! Just made some brownies with malted milk eggs on top! These look just delicious. I love those Cadbury mini eggs! Perfect for the Easter dessert table!

  2. Ah, these look as delicious as they do adorable, Laura! I used to love Cadbury eggs growing up and I can’t think of a better use for them than on top of a fudgy brownie! YUM!

  3. These look ridiculously cute and love love cadbury anything. This is just perfect for a spring dessert table.

  4. Yes! Cadbury Mini Eggs are EVERYTHING! Your brownies aren’t too shabby either 🙂 Pinning <3

  5. As you can imagine, these would be a HUGE hit at my house! The fudgy frosted brownies alone are amazing, but adding mini Cadbury eggs pushes these over the top!!!!

  6. These remind me of my childhood. I haven’t baked with mini eggs in so long. We used to make chocolate nests using all-bran (yuck)!

    These look much better.

  7. These are so cute! I was going to do something similar but then veered “off course” when I found other Easter candy hehe.

  8. There is nothing that Cadbury Mini Eggs don’t make just that little bit (or a lot!) better. I love your brownies!

  9. Brownies with a bit of crunch? I’m in! I love the contrasting color of the eggs on those luscious swirls of chocolate! Yaaaas PLEASE! 😀

  10. I’ve been trying to ignore the all the Easter candy at the store but just may cave in and buy a bag of Cadbury mini-eggs after reading your scrumptious post! I’m so happy spring is here!

  11. How is it that mini eggs make everything a billion times cuter? Seriously, these are adorable AND they look so stinking delicious, too!

    1. Hi Tasha, yes you can! I recommend a rectangular 9 x 13-inch light metal pan (not glass or ceramic) for best results.

  12. I only have salted butter…if I use this..how much salt should I put? Or should I omit completely?