One-Bowl Chewy Cadbury Mini Egg Brownies
These Cadbury Mini Egg Brownies are the best springtime dessert. The fun, crunchy, candy-coated chocolates add a welcomed crunchy texture to the fudgy brownies.
Equipment
Ingredients
- 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
- 2 cups Cadbury Mini Eggs
Instructions
- 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.2 cups 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!
Video
Notes
- To quickly soften butter, microwave it in 15-second intervals until your finger leaves an imprint in the butter when you poke it.
- I love using dark cocoa powder in this recipe to give a rich, chocolate flavor.
- If you love brownies as much as I do, you'll love this collection of my greatest brownie recipes!