Rich, dense, and fudgy Cadbury mini egg brownies are the perfect treat for Easter! They also make a fun rainy day baking project for kids!
Serve the homemade brownies as a delicious Easter dessert with mini egg ice cream!
My family LOVE Cadbury mini eggs, so when these gloriously sweet sugar-coated chocolate eggs start appearing in the shops, I start hiding a hefty stash to see us through until the following year!
I use my trusty basic chocolate brownie recipe for these Easter brownies, which produces a fudgy brownie centre with a thin crispy top.
👩🍳 Love Easter brownies? You'll want to try my Cadbury creme egg brownies too!
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✔️ Why should you try it?
- A delicious Easter themed treat.
- Great for parties, bake sales or even dessert.
- Freezer-friendly.
- Makes perfect dense, fudgy and chewy brownies every time.
🥘 Ingredients
- Mini Eggs - you'll need a family-sized bag weighing 296g or use another brand of mini chocolate eggs or leftover chocolate candy.
- Butter - unsalted butter is best but you can use salted if that's all you have.
- Chocolate - 70% dark chocolate is delicious and contrasts well with the sweet mini eggs, but if you want something a little less rich use half milk chocolate and half dark chocolate.
- Vanilla Extract - always use a good quality vanilla extract, it makes all the difference.
- Eggs - 3 large free-range eggs at room temperature.
- Sugar - light brown sugar produces the fudgiest textured brownie, but you could use caster sugar instead, or a mixture of both.
- Self Raising Flour - it's slightly unusual to use self-raising flour in brownies but the egg and sugar mixture is thick and requires a tiny lift when baking.
- Cocoa Powder - adds to the rich chocolate flavour, but make sure you use a good quality cocoa powder and not hot chocolate powder.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the chocolate and butter on a low heat in non-stick saucepan (you could also do this in a microwave in 30-second bursts). Set aside to cool.
Two: Whisk the eggs until pale and fluffy. This takes about 2 minutes with an electric hand whisk.
Three: Add the sugar and whisk for a further minute until the mixture is combined.
Four: Mix in the cooled melted chocolate mixture into the eggs and add the vanilla extract.
Five: Sift in the flour and cocoa powder. Fold in with a metal spoon.
Six: Crush 150g of the mini eggs and fold them into the brownie mix.
Seven: Pour the brownie batter into a 20 x 30cm tin lined with non-stick baking parchment and bake in the oven for 30-35 minutes.
Eight: Remove the tin from the oven and press the remaining whole mini eggs into the brownie mixture. Allow to cool completely before cutting into slices.
💭 Top tips
- Line the baking tin with non stick baking paper to prevent the brownies from sticking to the pan.
- To tell if the brownies are done, place a skewer or tooth pick in the centre of the brownies and if raw brownie mixture clings to it, continue cooking for a further 2 minutes and test again.
- However tempting, it's really important you allow the brownies to cool completely (I leave them overnight) before cutting them into bars. If I'm in a rush I put them in the fridge to speed things up and it also makes cutting them so much easier.
- To crush the mini eggs needed for the brownie batter, either place them in a sealed plastic bag and bash them with a rolling pin, or put them on a large chopping board and chop them with a large knife.
🍴 Serving suggestions
These chocolate mini egg brownies are perfect as an Easter treat with a glass of cold milk or cup of tea.
Why not serve them for dessert with my homemade no churn mini egg ice cream? Warm the brownies in the microwave to get that warm-cold taste sensation!
📖 Variations
- Make the brownies gluten-free by using gluten-free flour.
- Use a mixture of mini eggs and micro eggs in the mixture for added crunch and texture. You could even add some mini creme eggs too!
- Add a handful of white chocolate chips to the brownie mixture for extra sweetness.
- Drizzle over melted white chocolate once cooled to give them that wow factor.
🥡 Storage
The mini egg brownies can be stored for up to 5 days in an airtight container. I prefer to store the brownies in the fridge, especially if the weather is warm.
❓ FAQS
At the time of publishing (February 2020) Cadbury mini eggs are gluten-free. Ingredients can change over time so it's always worth double checking yourself.
Mini eggs are only available to buy between February and April in the UK, so stock up when you have the chance!
The brownies can be frozen for up to 3 months. Cool completely before placing them in a freezer-safe container, separating each layer of brownies with non-stick baking paper. Defrost thoroughly before serving.
😋Related recipes
More mini egg recipes to try!
- Mini Egg Tiffin
- Mini Egg Fudge
- Mini Egg Cookie Bars
- Chocolate Mini Egg Cookies
- Mini Egg Blondies
- Mini Egg Cupcakes (gluten-free)
- Easter Meringue Nests
You might also like these easy Easter recipes!
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Grab your free pantry checklist!
Delicious bars and brownies from the Effortless Foodie kitchen!
Recipe
Cadbury Mini Egg Brownies
Equipment
Ingredients
- 200 g Butter unsalted
- 200 g Dark Chocolate or use half milk and half dark chocolate
- 3 Eggs large
- 250 g Light Brown Sugar or use caster sugar
- 1 teaspoon Vanilla Extract
- 100 g Self Raising Flour
- 30 g Cocoa Powder
- 150 g Mini Eggs crushed with a rolling pin
For the topping
- 146 g Mini Eggs whole (1 296g family sized bag of mini eggs is needed for the whole recipe)
Instructions
- Preheat the oven to 170 °c (150 fan/ 325F/ Gas 3) and line a 30 x 20 cm baking tin with baking paper.
- In a saucepan, melt the butter and chocolate on a low heat. Set aside to cool.200 g Butter, 200 g Dark Chocolate
- Whisk the eggs in a large mixing bowl until light and fluffy. This takes about 2 minutes with an electric whisk, or about 5 minutes with a normal whisk.3 Eggs
- Add the sugar and whisk for a further minute.250 g Light Brown Sugar
- Pour the melted chocolate mixture into the egg mixture and stir to combine. Add the vanilla extract.1 teaspoon Vanilla Extract
- Sift in the self raising flour and coca powder and fold into the mixture.100 g Self Raising Flour, 30 g Cocoa Powder
- Add the crushed mini eggs and mix to combine.150 g Mini Eggs
- Pour the mixture into the prepared tin and bake for 30-35 minutes or until a skewer comes out clean.
- Press the whole mini eggs into the top of the brownie and allow to cool completely before cutting into slices.146 g Mini Eggs
Video
Notes
- Line the baking tin with non stick baking paper to prevent the brownies from sticking to the pan.
- To tell if the brownies are done, place a skewer or tooth pick in the centre of the brownies and if raw brownie mixture clings to it, continue cooking for a further 2 minutes and test again.
- However tempting, it's really important you allow the brownies to cool completely (I leave them overnight) before cutting them into bars. If I'm in a rush I put them in the fridge to speed things up and it also makes cutting them so much easier.
- To crush the mini eggs needed for the brownie batter, either place them in a sealed plastic bag and bash them with a rolling pin, or put them on a large chopping board and chop them with a large knife.
- Make them gluten-free by using gluten-free flour.
- Use a mixture of mini eggs and micro eggs in the mixture for added crunch and texture.
- Add a handful of white chocolate chips for extra sweetness.
- Drizzle over melted white chocolate once cooled to give them that wow factor.
Aimee Mars
I myself and a mini egg addict and don't like to share! I could make an exception though for a great rainy day activity like this though. These brownies look downright delicious!
Julie
What a fun surprise to bite in to one of those crackly eggs. Yummy!
Roxana
I love brownies and this is such a cute idea. All the tips are very helpful and this recipe is a keeper.
Lima Ekram
This recipe is just in time for Easter - to be honest I always have leftover mini eggs and I cant wait to turn them into these delicious brownies!!
Claudia Lamascolo
I love mini eggs I hope I can get to the brownie before eating a whole bag! LOL these look fabulous I can just see me eating the whole entire pan of these babies!
Katherine Hackworthy
Oooh these brownies look incredible. Mini Eggs are sooo good.
Dannii
This is pretty much how we make our gooey brownies, but I have never tried adding mini eggs. Definitely giving that a try at Easter.
Toni
These are so fun and perfect for Easter! We love using mini eggs too!
Maria
These brownies look like a delight! Very creative, too!
Jessica Formicola
I can't believe Easter is right around the corner! These brownies look amazing and I can't wait to try them!
Jacqueline Meldrum
I could eat one of those for breakfast right now, they look amazing! Drool!
Natalie
I'm going to make these brownies for Easter, for sure. Yum! They look fab!
Vanessa
These are such delicious brownies, and I love mini eggs so what a fun way to use them!
Dannii
We are all about the mini eggs at the moment and made a batch of mini egg brownies at the weekend. The perfect way to celebrate Easter. Yours look so fudgy and delicious.
Toni
This has been on our list for Easter! Always a hit with my kids!