Cadbury Mini Egg Brownies
Delicious fudgy Mini Egg Brownies with melty chocolate and colourful Mini Eggs. Perfect Easter egg brownies, easy to bake and share.
Servings 12
Calories 453kcal
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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
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 30 x 20 cm (12 x 8 in) baking tin with baking paper or non-stick parchment, ensuring the paper overhangs the edges to make it easy to lift the brownies out once baked.
- Melt the chocolate and butter together over a low heat in a non-stick saucepan, stirring until smooth. You can also melt them in the microwave in 30-second bursts, stirring in between. Set aside to cool slightly.200 g Butter, 200 g Dark Chocolate
- Whisk the eggs until pale and fluffy, about 2 minutes with an electric hand whisk.3 Eggs
- Add the sugar to the eggs and whisk for another minute until fully combined and slightly glossy.250 g Light Brown Sugar
- Pour the cooled chocolate and butter mixture into the eggs and sugar. Add the vanilla extract and stir until smooth.1 teaspoon Vanilla Extract
- Sift in the flour and cocoa powder, then fold in gently using a metal spoon. Be careful not to overmix, as this can make the brownies cakier.100 g Self Raising Flour, 30 g Cocoa Powder
- Roughly crush 150g of Mini Eggs (bash them with the back of a rolling pin in a plastic bag) and fold them into the batter. You can also add nuts, white chocolate chips, or micro eggs at this stage for variations.150 g Mini Eggs
- Pour the batter into the baking pan and bake in the preheated oven for 30-35 minutes. The edges should be set, but the centre should remain soft for fudgy results.
- Remove the tin from the oven and press the remaining whole Mini Eggs gently into the top. Allow the brownies to cool completely in the tin before lifting out and cutting into slices.146 g Mini Eggs
Notes
- Line the baking tin with non-stick baking paper so the brownies lift out easily.
- Check for doneness by inserting a skewer into the centre; if wet batter clings, bake a few more minutes.
- Allow brownies to cool completely before cutting. Chill in the fridge to speed up cooling and make slicing easier.
- Crush Mini Eggs by placing them in a sealed bag and bashing with a rolling pin, or chop them on a board with a knife.
Nutritional Information (Approximate)
Calories: 453kcal | Carbohydrates: 55g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 30mg | Potassium: 293mg | Fiber: 4g | Sugar: 37g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 4mg
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