Spring has sprung! And aside from the beautiful weather and foliage, Cadbury Mini Eggs are my FAVORITE seasonal treat. So naturally, these Cadbury Mini Egg Brownies are my go-to delicacy right about this time every year in our house!
The appropriately pastel-colored candy-coated crunchy chocolate eggs are the perfect addition to my classic fudgy chocolate brownie recipe, adding extra flavor and texture to make for a next-level brownie recipe.
After my condensed milk brownies became popular, I started getting so many requests for different types of brownies! And this festive take has quickly become a family favorite to look forward to every year!
Plus, this recipe is simple, requiring just one bowl, 9 ingredients, and 30 minutes in the oven. One bowl baking is my favorite! More time to enjoy, less time spent cleaning up.
As a mom juggling her time and love for joyful baking, I love a simple, no-fuss brownie recipe that can be easily elevated with one extra ingredient, and the mini eggs do just that in this fudgy brownie recipe!
Pro tip: This same recipe can be used at Christmas time for a festive treat by substituting the Christmas-themed Cadbury Snowballs to make Cadbury Snowball Brownies!
Cadbury Mini Egg Brownies Ingredient Highlights
I typically use unsalted butter and add salt, but you can use salted butter and just leave out the added salt. Either way, make sure your butter is softened. For help, see How to Quickly and Easily Soften Butter.
Any neutral oil works here, like canola, vegetable, grapeseed. I like to use coconut oil in liquid form, but you will get that subtle floral and fruity flavor.
Make sure your cocoa powder is unsweetened, I use dark!
The presence of espresso enhances the chocolate flavor, but it is completely optional. It will add a very small amount of caffeine.
Cadbury Mini Eggs are a seasonal treat, usually available from December to Easter Sunday every year. It’s best to crush them or chop them to integrate them into your brownies.
Cadbury Egg Brownies Tips and Tricks
How to Make Brownies with Cadbury Mini Eggs
When baking with Cadbury Mini Eggs, leaving them whole will make them a little too weighty, causing them to sink to the bottom of your batter.
They will also be a little hard to crunch into with each bite. So, the first step in this recipe? You guessed it! Let’s crush those eggs!
I like to use the side of a super sharp knife to just apply pressure and crush them, just as you would to crush garlic.
For a quicker crush, just add them to a storage bag (preferably a reusable one!), and rollover them with a rolling pin.
Creaming your fat (in this case your softened butter and oil) and the sugar together combines these ingredients together smoothly and also aerates them.
Adding little air pockets to your butter/oil/sugar is a super-effective way to get that fudgy brownie texture. Use your hand mixer on high to get the mixture nice and smooth.
Next up—add more moisture. Add your eggs and vanilla extract and beat again with your hand mixer until your batter is well-combined.
I always recommend cracking your eggs into a separate bowl first to avoid eggshells. But hey, if you like to live your life on the wild side, go for it!
Now you can add your flour, cocoa powder, and salt and combine once more with your hand mixer. I love adding espresso powder as well to bring out the flavor of the chocolate, but it’s up to you!
Use a spatula to fold about half of the crushed eggs into your batter.
Then, use the spatula to help transfer the batter into a lined or sprayed baking dish. My favorite pan to bake these brownies in is a 9 x 9-inch square baking dish.
To prep your dish, you can spray it with cooking spray or oil, line it with parchment paper, or run some butter around the inside to ensure that you can easily remove your Cadbury Mini Egg Brownies once they are baked.
Spread the rest of your Cadbury Mini Eggs on top of your brownie batter and bake.
Quick tip: If you’re one of those people who enjoys licking the bowl even more than the baked brownies, add your crushed mini eggs to this Edible Brownie Batter recipe instead!
One-Bowl Chewy Cadbury Mini Egg Brownies
SAVE RECIPE TO COLLECTION PRINT RATEIngredients
- ½ cup unsalted butter, softened (½ cup usually = 1 stick)
- 1 ¼ cup granulated sugar
- 2 tablespoons oil (coconut, canola, vegetable, or grapeseed)
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- 9 ounces Cadbury Mini Eggs (9 ounces = roughly 2 cups)
Instructions
- Preheat your oven to 350°F and line or spray an 8×8 or 9 x 9-inch square pan with parchment paper.
- Use the side of a knife to crush the Cadbury Mini Eggs (just as you would garlic!) to a storage bag and use a rolling pin to crush.9 ounces Cadbury Mini Eggs
- In a large mixing bowl, cream together the butter, oil, and sugar with a hand mixer on high until the mixture is smooth.½ cup unsalted butter, softened, 2 tablespoons oil, 1 ¼ cup granulated sugar
- Add eggs and vanilla extract and mix again until combined.2 large eggs, 2 teaspoons vanilla extract
- Next, add your flour, cocoa powder, and salt and mix again until well-combined, making sure your batter is smooth and free of clumps.½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt
- Fold in roughly half of your crushed eggs, reserving the rest. Use a spatula to help with transferring your batter to your prepped pan.
- Add the remaining Cadbury Mini Eggs on top of the brownie batter. Bake for 30-35 minutes. Allow the brownies to cool before slicing. Enjoy!
Pro Tips
- Keep your brownies with mini eggs in an airtight container or cover them up to keep them fresh. At room temperature, these moist chocolatey squares will stay delicious for 3-4 days, or about a week in the fridge. If you want to extend the life of your brownies, you can freeze them for up to 4 months in an airtight container. Of course, make sure to allow them to thaw at room temperature before diving into them.
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2 thoughts on “One-Bowl Cadbury Mini Egg Brownies”
Made these for a gathering with friends over the weekend and they were a hit! Be sure to let them cool down before digging in (they got crumbly when they were still too warm, I just couldn’t wait) – but the ones that didn’t get eaten right away came out better.
Thank you SO much for making these and taking the time to leave your feedback, Meredith!! And thank you also for pointing out that they do have to firm up after coming out of the oven!!