Cadbury Egg Brownies
Published on March 06, 2024
Quick Summary
Cadbury Egg Brownies- rich, fudgy brownies dotted with colorful Cadbury mini eggs, everyone’s favorite spring candy! Make a pan and share with family and friends! The perfect dessert for spring and Easter!
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Pin ItIt’s no secret that I LOVE Cadbury Mini Eggs. Those little pastel eggs are the BEST candy and I look forward to them every spring. When they hit the grocery store shelves, I buy SEVERAL bags so I can make my Cadbury Egg Cookies, Cadbury Egg Blondies, and eat the candy by the handful.
I also love making Cadbury Egg Brownies. They are similar to my famous One Bowl Brownies, but have roughly chopped Cadbury mini eggs stirred in. If you like Cadbury eggs, you will LOVE these brownies.
The brownies are rich, decadent, and dotted with colorful Cadbury mini eggs. The eggs make the brownies extra special. They are the perfect dessert for spring and Easter.
Table of Contents
Ingredients
- Butter– use unsalted butter that is melted and slightly cooled. You can melt the butter in the microwave or on the stovetop.
- Sugars– granulated sugar and light brown sugar.
- Eggs– make sure the eggs are at room temperature.
- Vanilla extract– always use pure vanilla extract, not imitation vanilla.
- Flour– use all-purpose flour.
- Cocoa powder– you can use Dutch processed cocoa or unsweetened cocoa powder.
- Espresso powder– optional, but so good! It brings out the best chocolate flavor.
- Salt– use kosher salt.
- Chocolate chunks– use semi-sweet chocolate. You can chop up your favorite bar. I like Guittard or Trader Joe’s pound plus bar.
- Cadbury mini eggs– the BEST spring candy! Stock up on several bags.
- Flaky sea salt– to finish the brownies.
How to Make Cadbury Egg Brownies
- Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
- Sift in flour and cocoa.
- Add the salt and espresso powder, if using, and stir until just combined. Don’t over mix.
- Fold in the chopped chocolate and 1 cup of the Cadbury eggs.
- Spread the batter evenly into prepared pan. Bake for 25 to 35 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool.
- Remove from oven and while the brownies are still warm gently press the remaining Cadbury eggs evenly on top of the brownies. Sprinkle with flaky sea salt, if desired.
- Let cool completely before cutting into squares.
Tip for Chopping Cadbury Eggs
You can use a shop knife to chop the Cadbury eggs, but they roll around, so be careful! It is MUCH easier to place the eggs in a large plastic bag and smash with a rolling pin. Just make sure you don’t smash them too much, you don’t want the eggs completely crushed.
How to Store & Freeze
- Storing on Counter: Uncut brownies that are stored in the pan and covered will keep on the counter for up to 4 days. If you cut the brownies, they will dry out faster. Wrap cut brownies in plastic wrap and keep on the counter for 1 to 2 days. Don’t store brownies in the refrigerator or they will dry out.
- Freezing: Wrap brownies tightly in plastic wrap, then wrap again with foil or place in a freezer bag. Freeze for up to 3 months. When ready to serve, thaw at room temperature before enjoying!
More Brownie Recipes
Cadbury Egg Brownies
Ingredients
- 1 cup butter, melted and cooled
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed cocoa powder, can use unsweetened cocoa
- 1 teaspoon espresso powder, optional
- 1 teaspoon kosher salt
- 1/2 cup chopped semi-sweet chocolate
- 1 1/2 cups roughly chopped Cadbury mini eggs, divided
- Flaky sea salt, optional
Instructions
- Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don’t over mix. Fold in the chopped chocolate and 1 cup of the Cadbury eggs.
- Spread the batter evenly into prepared pan. Bake for 25 to 35 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool.
- Remove from oven and while the brownies are still warm gently press the remaining Cadbury eggs evenly on top of the brownies. Sprinkle with flaky sea salt, if desired. Let cool completely before cutting into squares.
Nutrition
Have you tried this recipe?
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I made these but used table salt vs. Kosher salt and it was way too salty. I cooked them about 27 minutes and let them cook for awhile and they turned out very moist.
Meant to say let them cool not cook for awhile lol.
Made these today for my daughter’s volleyball team. They are great. Very rich and moist. Easy to follow recipe. It’s a keeper.
Glad you loved the brownies.
Its cadbury season and these brownies hit the spot. Making them on repeat this spring…as long as we can keep finding cadbury eggs 🙂
These are phenomenal! I made them gluten free by using 1:1 flour. Best I’ve ever made. So rich & indulgent. Happy Easter!
I am so glad you loved the brownies.