These Cadbury Mini Egg Brownies make a great Easter dessert. The fun, crunchy, candy-coated chocolates add a welcomed crunchy texture to the fudgy brownies.
45 minutes
12 brownies
Butter
Sugar
Vanilla Extract
Eggs
Espresso Powder
Salt
Oil
Cadbury Mini Eggs
Cocoa Powder
Flour
Preheat your oven to 350°F and line or spray a 9 x 9-inch square pan with parchment paper.
Use a very sharp knife to chop or add 2 cups of Cadbury Mini Eggs to a storage bag and use a rolling pin to crush.
In a large mixing bowl, cream together the butter, oil, and sugar with a hand mixer on high until the mixture is smooth.
Add eggs and vanilla extract and mix again until combined.
Next, add your flour, cocoa powder, and salt and mix again until well-combined, making sure your batter is smooth and free of clumps.
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!
I love using dark cocoa powder in this recipe to give a rich, chocolate flavor.