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Cadbury Mini Egg Brownies (Homemade)

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Our one bowl Cadbury Mini Egg Brownies recipe is the ultimate Easter treat! This festive dessert features a scratch-made fudgy brownie base studded with chopped mini eggs and a crackly top loaded with even more chocolate eggs – yum!

And it’s ready in about 30 minutes, perfect for a quick dessert option. You can serve this chocolatey goodness as a snack or package up individual slices in cello bags for class parties.

Overhead view of Cadbury Mini Egg Brownies cut into squares, on a white background.

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When Easter time rolls around, I am on the hunt for my favorite holiday candy – Cadbury Mini Eggs. And I love them so much that I’m always looking for ways to incorporate these mini chocolate eggs in different recipes.

Like one of my favorite Easter desserts – Rice Krispie nests. They are fun, festive, and have edible grass, making them look just like robin eggs! And this is a no bake recipe, which helps when you are in charge of cooking a big dinner and oven space is at a premium. 

We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

Or I’ll add some to the kid’s Easter baskets, along with other goodies. If you want to lighten the candy load in your kids’ Easter baskets, be sure to check out my non-candy basket ideas for teens and tweens

With a blend of rich chocolate and crunchy Cadbury Mini Eggs this Easter treat is sure to become a family favorite. So go ahead and make a double of these delectable brownies – you’re going to need it!

Ingredients needed to make homemade Cadbury Mini Egg Brownies with text overlay labels.

Cadbury Mini Egg Brownies Ingredients

  • unsalted butter – allow it to cool before adding the other ingredients.
  • unsweetened cocoa powder – this is not the same as the chocolate powder used for chocolate milk. 
  • granulated sugar
  • eggs – bring to room temperature.
  • pure vanilla extract and salt – brings out the rich chocolate flavor in the cocoa powder. 
  • all purpose flour – we haven’t tested this Easter egg brownie recipe with other flours, but you can probably use gluten-free flour. 
  • baking powder – check the expiration date! It needs to be fresh, since this is what makes the brownies rise. 
  • mini Cadbury eggs – you can use the royal dark or milk chocolate for this recipe. If you have extra mini eggs, see the other Easter treats at the bottom of the post for more ways to use them. 

How to Make Brownies with Cadbury Mini Eggs

Grease the bottom of a square baking pan with non-stick cooking spray and line it with parchment paper. Preheat the oven to 350 degrees F. 

In a large microwave-safe bowl, melt the butter, then cool for a few minutes before proceeding. 

Side by side images of melted butter in a bowl and cocoa powder and sugar added to butter with text overlay.

​Whisk the sugar and cocoa powder into the cooled melted butter. 

Mix in the eggs, salt, and vanilla to the butter mixture. Stir gently, just until the eggs are incorporated. 

Two images of eggs, vanilla, and salt added to the batter mixture and flour and baking powder added to the batter with text overlay.

Slowly add the dry ingredients, mixing between additions until combined. Fold in half of the chopped candy eggs. 

Side by side images of chopped Cadbury chocolate eggs added to the batter and Cadbury Mini Eggs Brownie batter added to an 8x8 glass dish with text overlay.

Transfer the brownie batter to the prepared pan, and spread it out in an even layer. Top with the remaining chocolate eggs.

Two images of Cadbury Mini Eggs Brownies after being baked and brownies cut into squares with text overlay.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 

Cool the brownies on a wire rack completely. Use a sharp knife to slice into squares. 

Tips for Making Cadbury Mini Eggs Brownie Recipe

  • To measure the flour, lightly spoon it into a measuring cup and level off with a butter knife. Using more flour than called for can lead to dry brownies. 
  • For best results, avoid over-baking the brownies or they will be dry. Check with a toothpick at the 20 minute mark. If the batter is still raw in the middle, retest again in another 2-3 minutes. 
  • Allowing these Easter egg brownies to cool completely before slicing will ensure they will not crumble. 
Front close up of squares of brownies with Cadbury Mini Eggs stacked on a plate.

Substitutions and Variations for Chocolate Mini Egg Brownies

  • Boxed mix: Use a box brownie mix (along with the ingredients the package instructions call for). Fold the candy eggs into the batter as directed, then sprinkle the rest on top. 
  • Other candy: substitute chocolate caramels (Rolos), M&Ms, or mini peanut butter cups for the chocolate candy eggs if desired. Cadbury has a Fall mix that is great for the autumn season and a Rainbow mix that is fun year round.
  • Toppings: if you want to jazz up this Easter treat even more, drizzle melted chocolate over the top of the brownies. You can use milk or white chocolate. 

What Are Cadbury Mini Eggs? 

Produced by the Cadbury confectionery company, mini Eggs are a popular Easter candy. They’re made with a rich, creamy milk chocolate center and coated with a colorful, crisp sugar shell. Most commonly seen during the Easter season other color combinations can be found throughout the year.

How to Store Leftover Mini Egg Brownies

Allow the Easter brownies to cool completely before slicing, then cover with plastic wrap or place in an airtight container. Store on the counter for up to 3 days. 

These gooey brownies are also great when re-warmed in the microwave. Cover loosely with a paper towel and microwave for 15-30 seconds.

Can You Freeze Homemade Brownies? 

​Once brownies have cooled, slice into squares. Place them in a freezer bag or freezer safe container and separate the layers with parchment paper. They will stay fresh for up to 3 months. Thaw in the refrigerator overnight. 

More Recipes with Cadbury Mini Eggs: 

Overhead view of homemade Cadbury Mini Egg Brownies with text overlay.
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Overhead close up of Cadbury Mini Egg Brownies cut into squares.

Cadbury Mini Egg Brownies

Homemade fudgy brownies packed with rich chocolatey eggs. This easy recipe is made in one bowl and ready in about 30 minutes for an easy Spring or Easter dessert.
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Course: Dessert, Holiday Treats
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9
Calories: 345kcal
Author: Lori @ A Reinvented Mom


  • ½ cup unsalted butter, (1 stick), melted and cooled
  • ½ cup unsweetened cocoa powder
  • ¾ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¾ cup mini Cadbury eggs, chopped, divided use


  • Preheat the oven to 350 degrees F. Lightly grease the bottom of an 8×8 baking pan and line the pan with parchment paper. Set it aside.
  • Melt the butter in a medium microwave-safe bowl until it’s soft. Allow it to cool for a few minutes before adding next ingredients.
  • Add the cocoa powder and sugar to the melted butter and whisk until combined.
  • Add the eggs, vanilla extract, and salt and mix just until the eggs are incorporated.
  • Slowly add in the flour and baking powder, mixing between additions until thoroughly combined.
  • Fold in half of the chopped Cadbury mini eggs.
  • Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle the reserved chopped mini eggs on top of the batter.
  • Place the pan into the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Allow the brownies to completely cool in the pan at room temperature before cutting into squares and serving.


  • You can use milk chocolate or Royal Dark chocolate mini eggs in this recipe. Use the Autumn mini egg mix for Fall parties or the Rainbow mix anytime.
  • Substitute M&M’s, chocolate caramels, mini peanut butter cups for the mini eggs.
  • Don’t overbake the brownies or they will be dry. Check at the 20 minute mark by testing with a toothpick inserted in the center of the brownies. If there is raw batter on the toothpick, retest again 2-3 minutes later.
  • To avoid crumbling, make sure the brownies have completely cooled before removing from the pan and slicing.
  • If you like warm brownies, loosely wrap the brownie with a paper towel and heat in the microwave for 15-30 seconds.
  • Store cooled leftover brownies in an airtight container on the counter for up to 3 days.
  • To freeze: slice cooled brownies into squares. Store in a freezer-safe airtight container or bag, layering parchment paper between each slice, for up to 3 months. Thaw overnight in the refrigerator.
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Nutritional Estimate

Serving: 1bar | Calories: 345kcal | Carbohydrates: 44g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 161mg | Potassium: 120mg | Fiber: 2g | Sugar: 28g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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