Thick and fudgy homemade brownies loaded with sweet Cadbury Mini Eggs are a must-bake for Easter or any spring celebration. With simple ingredients and an easy one-bowl method, you’ll have rich chocolate brownies topped with a crackly crust and a colorful candy crunch.
These Mini Egg Brownies are made from scratch with my thick, fudgy brownie base with melted butter, two kinds of sugar, cocoa powder, and flour.
The combination creates a rich, chewy, and fudgy texture with a slightly crackly top, which is exactly how I want my brownies.
Crushed Cadbury Mini Eggs add a satisfying candy crunch and an extra hit of milk chocolate in every bite.
Ingredients
These mini egg brownies use pretty common baking ingredients. See the recipe card for exact amounts.
- Butter: melted butter creates a dense, fudgy texture. Cool it after melting to prevent the eggs from scrambling when you mix them in.
- Eggs: Eggs add structure and richness.
- Brown Sugar: for moisture and a deeper, almost caramel-like flavor.
- White Sugar: helps create that classic crackly brownie top.
- Cocoa Powder: unsweetened cocoa powder for deep chocolate flavor. Sift to make sure there are no lumps.
- All-Purpose Flour – just enough flour to give the brownies structure while keeping them fudgy. Too much flour would make them dry and cakey.
- Cadbury Mini Eggs – Crushed Mini Eggs add pockets of milk chocolate and a crunchy candy shell. The colorful shells also make the brownies look festive.
Presentation Tip
Add more mini eggs on top when the brownies come out of the oven, for a varied and colorful look.
How to Make Mini Egg Brownies
Prep Tips
Crush the mini eggs first:
Place the mini eggs into a sturdy ziptop bag. I prefer the stronger freezer bags because when I tested this on the first run of my mini egg cookies with the more inexpensive plain sandwich ziptop bags, the big split open and the mini eggs went flying. You could also use a food processor or mini chopper, but I’d rather skip extra dishes with this one-bowl brownie recipe.
To make the brownie batter:
- Whisk the melted and cooled butter with the sugars until fully combined.
- Add the eggs and vanilla and mix well.
- Sift in the flour and cocoa powder. Add the salt. Mix well.
- Fold in the crushed mini eggs.
- Pour the batter into a greased 9 x 9 baking dish and spread evenly.
- Add more mini eggs on top (or skip if you’d rather).
- Bake for 45 minutes or until a skewer or toothpick comes out mostly clean with no crumbs or super wet batter. This is a thick and fudgy brownie so you’re not looking for the same signs as a cake when it’s done.
When the brownies come out of the oven I like to add a few more mini eggs for a really layered look. Let cool and then serve.
Storage
Once completely cooled, store the Mini Egg Brownies in an airtight container at room temperature for up to 4-5 days. They stay soft and fudgy, and the Mini Eggs keep a nice crunchy texture. If your kitchen is really warm, you can refrigerate them.
Tips for making Mini Egg Brownies
- Don’t overmix the batter. After adding the flour and cocoa, whisk just until combined. Overmixing can make the brownies tough instead of fudgy.
- Crush the Mini Eggs, but not too small. You want some big pieces for that crunchy bite. A rolling pin works great for this — just don’t pulverize them into dust.
- Grease or line the pan with parchment paper. It makes it way easier to lift the brownies out and slice clean squares without wrecking the edges.
- Let them cool completely before cutting. Brownies keep baking a little as they cool and firm up. If you cut them too soon, they’ll fall apart.
FAQs
You’ll know your Mini Egg Brownies are done when the top has a shiny, crackly surface and a toothpick inserted into the center comes out mostly clean with some moist crumbs but no wet batter. If you check around 30 minutes you’ll likely notice the center is still quite jiggly. 45 minutes is the sweet spot in my oven.
More Brownie and Bar Recipes
Mini Egg Brownies Recipe
Equipment
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 cup brown sugar
- 1 cup white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- 1 cup Cadbury mini eggs crushed, plus 1/4 cup for topping
Instructions
- Preheat oven to 350°F (180°C).
- Line a 9 x 9 baking dish with parchment paper or grease lightly with butter.
- In a large mixing bowl, combine the melted butter and the sugars.
- Add the eggs, salt, and vanilla and whisk just until incorporated.
- Sift in the cocoa powder and flour. Mix just until combined.
- Add the mini eggs and mix one more time.
- Pour batter into the prepared pan and bake for 40-45 minutes or until a toothpick or skewer comes out mostly clean with no crumbs or super wet batter and the center doesn't jiggle.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
