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A stack of mini egg brownies.
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5 from 18 votes

Cadbury Mini Egg Brownies

Dense and fudgy Cadbury mini egg brownies are the perfect treat for Easter! They also make a fun rainy day baking project for the kids!
Course Cake
Cuisine British
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 453kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Saucepan
  • 30 x 20 cm Baking Tin
  • Baking Paper
  • Mixing Bowl
  • Electric Whisk
  • Wooden Spoon
  • Rolling Pin

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

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.
 
Variations:
  • 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.
 
Storage:
The brownies can be stored for up to 5 days in an air-tight container. I prefer to store the brownies in the fridge, especially if the weather is warm. The brownies can also be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Cadbury Mini Egg Brownies
Amount per Serving
Calories
453
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Cholesterol
 
41
mg
14
%
Sodium
 
30
mg
1
%
Potassium
 
293
mg
8
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
37
g
41
%
Protein
 
8
g
16
%
Vitamin A
 
75
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
66
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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