These cute mini egg brownies are a fun, seasonal twist on classic chocolate brownies. Quick and easy to make, they have a soft, fudgy texture, buttery chocolate aroma, and are studded with mini eggs in every bite. These Easter brownies are guaranteed to bring a smile to kid and adult faces alike!
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Cadbury mini egg brownies
Whit Easter approaching, I thought to share an Easter-themed treat that is as delicious as it is simple. Enter these scrumptious mini egg brownies! You probably have everything for this easy brownie recipe in your pantry and only need to buy mini eggs.
The brownies start out with a thick, buttery chocolate batter, which is topped with mini chocolate eggs. After baking, you decorate them with even more mini eggs for the sake of prettiness. Then, you will probably make up excuses to eat more than one bar. They are truly so good!
Why you’ll love Cadbury egg brownies
- Delicious Easter treat. These Cadbury egg brownies are cute as can be and are the perfect dessert and sweet indulgence for springtime and Easter.
- Flavor + texture. The brownies have a rich aroma and gooey texture thanks to melted chocolate and heaps of Cadbury mini eggs in the batter.
- Simple to make. The recipe bakes in about 30 minutes and only requires 7 simple ingredients that you likely already stock in your pantry.
Mini egg brownies are filled with your typical brownie ingredients and have some mini Easter eggs in them, too. See the recipe card at the end of the page for specific ingredient measurements.
- Cadbury mini eggs are a must in these Easter brownies! They create irresistible pockets of melty chocolate inside the brownies.
- Chocolate: Chop up a bar of semi-sweet chocolate for the best flavor. I recommend real chocolate (not chocolate chips) for this recipe.
- Butter: I used a stick of salted butter. Unsalted butter + 1/4 teaspoon salt is also fine. Since the butter and chocolate are melted, grab it straight from the fridge and skip softening.
- Sugar: Granulated sugar is the only type of sugar you need for this Easter brownie idea. You may know this sugar as also as white sugar or caster sugar.
- Eggs bind the batter, add richness, and provide structure. This recipe uses 2 eggs, which create a tight crumb and fudgy texture.
- Vanilla: All sweets benefit from a splash of vanilla extract to intensify the aromas.
- Flour: The recipe calls for all-purpose flour (plain flour). We need only a little, so this Cadbury egg recipe stays soft and fudgy.
How to make mini egg brownies
I can’t wait for you to try these Cadbury mini egg brownies. They are delicious and easy to make, and fill an 8 in x 8 in / 20 cm pan. Let me walk you through the recipe step-by-step:
Step 1: Preheat oven
- Adjust a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4.
Step 2: Prep baking pan
- Line an 8 in x 8 in / 20 cm square baking pan (tin) with parchment (baking) paper, creating an overhang on the sides to lift the baked brownies out. Set aside.
Step 3: Melt chocolate and butter
- Place the chocolate and butter into a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until completely melted and smooth.
Step 4: Make brownie batter
- Whisk in the sugar, eggs, and vanilla until well combined.
- Stir in the flour and mini eggs. The batter will be thick.
- Pour the batter into the prepared baking pan (tin) and spread out evenly.
- Sprinkle a few mini eggs on top.
Step 5: Bake
- Bake the brownies for 30 to 40 minutes.
- Start testing the brownies at the 30-minute mark by inserting a toothpick in the center of the pan. If it comes out with liquid batter, the brownies aren’t done. If there are only a few crumbs, the brownies are ready.
- Keep checking every 2 to 3 minutes until you only have moist crumbs remaining. My brownies take 35 minutes.
Step 6: Let cool
- Remove the baking dish from the oven and place it on a wire rack to cool for at least 2 hours.
Step 7: Add more mini eggs
- Most of the mini eggs will sink into the batter during baking. You can optionally decorate the top with a few extra mini eggs immediately after taking the brownie out of the oven. Simply press the eggs gently into the brownie.
Step 8: Slice
- Once the brownie has cooled, lift it out of the pan and cut it into 9 squares.
How to adjust the texture
The best part about these mini egg brownies is that you can adjust the texture according to your preferences. Make them fudgy or cakey with these simple instructions:
- Fudgy brownies: Add 1 egg yolk to the batter and bake the brownies for no longer than 28 to 33 minutes.
- Chewy brownies: Use dark chocolate to stiffen the texture and create chewy brownies.
- Cakey brownies: Increase the flour to 1 cup / 120 g / 4.2 oz and bake the brownies for 35 to 40 minutes.
Tips for the best Cadbury egg brownies
Try some of my tips and tricks so that your Easter brownies turn out perfectly. These are so tasty, it’ll be love at first bite!
- Buy high-quality chocolate. Because the mini egg brownies are made with a few simple ingredients, it’s important to use the best quality chocolate you can get your hands on. So go ahead and splurge on a good chocolate bar!
- Weigh the flour with a digital scale, so you don’t add too much flour, which can result in dry or cakey brownies. Alternatively, use the spoon and level method where you spoon the flour into your measuring cup and then run the back of a knife over the cup to level it off.
- Don’t overmix the batter. After adding the flour, just stir gently until everything is combined, and you no longer see streaks of flour.
- Allow the brownies to cool completely before cutting them.
- For nice, clean slices, slice with a clean, sharp knife and wipe the blade on a damp paper towel after each cut.
One of the best parts about these mini egg brownies is that you can customize them in various ways. Here are a few ideas to try:
- Chocolate chips: Stir 1/2 cup chocolate chips into the batter. White, milk, semi-sweet, and bittersweet/dark chocolate are all tasty options.
- Nuts: Mix in 1/2 cup chopped nuts such as pecans or walnuts.
- Powdered sugar dusting: Dust the brownies with powdered (confectioners’/icing) sugar before serving.
- Chocolate drizzle: Drizzle a little melted chocolate over your brownies and decorate with more mini eggs.
How many servings does the recipe yield?
The recipe makes 9 servings when cut into 9 squares. You can also make bigger slices or cut them into bite-sized pieces.
I only have a 9 in x 9 in pan. Will that work?
Of course! The brownies will be slightly thinner, and you may reduce the baking time by 2 to 3 minutes.
Can I double the batch?
Sure! You can double the quantities and bake the mini egg brownies in a 9 in x 13 in / 22 cm x 33 cm pan. You may need to increase the baking time by a few minutes.
I don’t have Cadbury mini eggs. What can I use instead?
Can’t get a hold of mini eggs? You have plenty of other Easter sweets that will work well in this brownie recipe, for example, Hershey eggs, Smarties mini eggs, or Aero eggs. Of course, you can also opt for less seasonal alternatives like M&M’s and other candy.
Does the recipe work with milk chocolate or white chocolate?
Yes, feel free to swap out semi-sweet for a white or milk chocolate bar. Just be sure to use the same amounts.
Can I use chocolate chips in for these mini egg brownies?
No, I don’t recommend chocolate chips for the recipe because chocolate chips don’t melt as well as a chocolate bar. You can use chocolate chips as a last resort, but the texture might turn out differently.
How to store mini egg brownies
Store leftover Cadbury egg brownies on a tightly covered plate or in an airtight container at room temperature for up to a week.
Can you freeze Easter brownies?
Yes, these mini egg brownies freeze well up to three months. Wrap each brownie tightly and arrange them in a freezer-safe container. Enjoy them cold or thaw at room temperature before serving.
More brownie recipes
Looking for more easy brownie recipes? Try these easy and delicious ideas:
- 1 sticks / 1/2 cup / 115 g / 4 oz salted butter (or unsalted butter + 1/4 tsp salt)
- 3 oz / 90 g semisweet chocolate, coarsely chopped
- 3/4 cup / 150 g / 5.3 oz granulated sugar
- 2 eggs, at room temperature (US, CA, AUS, NZ: L / UK & Europe: M)
- 1 tsp vanilla extract
- 3/4 cup / 90 g / 3 oz all-purpose flour
- 1 cup / 180 g / 6.3 oz mini chocolate eggs (2 small bags)
- Preheat oven. Adjust a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4.
- Prep baking pan. Line an 8 in x 8 in / 20 cm square baking pan (tin) with parchment (baking) paper, creating an overhang on the sides to lift the baked brownies out. Set aside.
- Melt chocolate and butter. Place the chocolate and butter into a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until completely melted and smooth.
- Make brownie batter. Whisk in the sugar, eggs, and vanilla until well combined. Stir in the flour and mini eggs. The batter will be thick. Pour the batter into the prepared baking pan (tin) and spread out evenly. Sprinkle a few mini eggs on top.
- Bake. Bake the brownies for 30 to 40 minutes. Start testing the brownies at the 30-minute mark by inserting a toothpick in the center of the pan. If it comes out with liquid batter, the brownies aren’t done. If there are only a few crumbs, the brownies are ready. Keep checking every 2 to 3 minutes until you only have moist crumbs remaining. My brownies take 35 minutes.
- Let cool. Remove the baking dish from the oven and place it on a wire rack to cool for at least 2 hours. Most of the mini eggs will sink into the batter during baking.
- Add more mini eggs. You can optionally decorate the top with a few extra mini eggs immediately after taking the brownie out of the oven. Simply press the eggs gently into the brownie.
- Slice. Once the brownie has cooled, lift it out of the pan and cut it into 9 squares.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 110mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 4g