Cadbury Mini Egg Brownies

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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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Holiday Treats

Cuisine: American

Servings:

Calories: 345kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

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

Instructions

Preheat the oven to 350 degrees F. Lightly grease the bottom of an 8x8 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.

Notes

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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