Cadbury Egg Brownies
Celebrate Easter with fudgy Cadbury Egg Brownies! A simple, decadent dessert recipe that’s loaded with gooey chocolate eggs and perfect for sharing.
Servings: 16
Calories: 395kcal
Ingredients
- 1 cup melted unsalted butter
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chopped semi-sweet chocolate
- 1 1/2 cups Cadbury Mini Eggs roughly chopped (divided)
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper.
- In a large bowl, whisk together 1 cup melted butter, 3 eggs, and 2 teaspoons vanilla until smooth.
- Stir in 1 cup granulated sugar and 2/3 cup brown sugar until fully combined.
- In a separate bowl, whisk together 3/4 cup flour, 3/4 cup cocoa powder, and 1/2 teaspoon salt.
- Fold the dry ingredients into the wet ingredients just until combined (do not overmix).
- Gently stir in 1/2 cup chopped semi-sweet chocolate and 1 cup of the chopped Mini Eggs.
- Spread the batter evenly into the prepared pan.
- Bake for 25–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Immediately press the remaining 1/2 cup Mini Eggs into the top of the warm brownies.
- Cool completely before slicing and serving.
Notes
Mix the dry ingredients in just until combined. Overmixing can make brownies dense and tough instead of fudgy.
For fudgy brownies, remove from the oven when a toothpick inserted in the center comes out with a few moist crumbs.
If it comes out completely clean, they may be slightly overbaked as the brownies will continue to cook while they sit.
Nutrition
Calories: 395kcal | Carbohydrates: 47g | Protein: 4g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 193mg | Potassium: 111mg | Fiber: 3g | Sugar: 39g | Vitamin A: 399IU | Calcium: 50mg | Iron: 1mg
