The Ultimate Fudgy Cadbury Mini Egg Brownies: A Perfect Easter and Spring Delight
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Prepare to fall in love with these utterly irresistible Mini Egg Brownies! Boasting an intensely fudgy interior and a delightfully gooey texture, these brownies are packed with crunchy mini chocolate eggs, making them the quintessential treat for spring celebrations, especially Easter. This recipe for Cadbury Mini Egg Brownies is not only straightforward to follow but also guarantees a dessert that will quickly become a cherished family favorite. Its vibrant appearance and rich chocolatey goodness make it the ultimate centerpiece for any Easter dessert table or a delightful surprise at a spring gathering.
If your heart skips a beat for fudgy brownies and the delightful crunch of mini chocolate eggs, then this homemade brownie recipe is tailor-made for you. Each bite delivers a burst of rich chocolate complemented by the creamy, candy-coated Cadbury Mini Eggs, creating a truly festive and indulgent experience. These brownies aren’t just a dessert; they’re a celebration in every square, perfect for bringing joy and cheer during the spring season and especially at Easter time. The depth of chocolate flavor combined with the colorful pop of the mini eggs ensures these brownies stand out as a memorable treat.
Craving more extraordinary fudgy brownie recipes? Explore our collection including the delectable Small Batch Brownies for when you need a quick fix, the incredibly rich Nutella Brownie, and the decadent Oreo Cheesecake Brownies for an extra layer of indulgence. Each recipe promises a unique twist on the classic fudgy brownie, perfect for satisfying any chocolate craving.
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WHY THESE MINI EGG BROWNIES ARE A MUST-TRY
- Seasonal Delight with Cadbury Mini Eggs: This brownie isn’t just a brownie; it’s a celebration of spring! Generously loaded with vibrant Cadbury Mini Eggs, it captures the essence of the season perfectly. The crunchy candy shell and creamy chocolate interior of the mini eggs provide a wonderful textural contrast to the soft, fudgy brownie, making each bite an exciting discovery. It’s truly a festive treat that brightens any occasion.
- Unbeatably Fudgy Texture: Forget dry or cakey brownies. This Mini Egg Brownie recipe delivers an intensely fudgy and moist texture that melts in your mouth. The secret lies in the careful balance of ingredients and precise mixing, ensuring a dense, rich consistency that brownie lovers dream of. This ultra-fudgy quality is what sets it apart, promising a truly decadent experience.
- Effortlessly Easy Dessert: Despite its impressive taste and appearance, this recipe is incredibly simple to prepare. You don’t need any fancy equipment – just a couple of bowls, a whisk, and a spatula are sufficient. The mixing process is straightforward, making it an ideal recipe for both novice and experienced bakers looking for a hassle-free yet spectacular dessert. It’s a guaranteed crowd-pleaser that requires minimal effort.
KEY INGREDIENT INSIGHTS FOR PERFECT BROWNIES
Understanding the role of each ingredient is key to achieving brownie perfection. Below are some of the critical components for these fudgy Mini Egg Brownies. For a complete list of measurements, please refer to the detailed recipe card at the bottom of this post.
- Cadbury Mini Eggs: These are the star of the show! We use a generous amount of crushed Cadbury Mini Eggs both mixed into the rich brownie batter and sprinkled on top before baking. This ensures a delightful crunch and a burst of color in every single bite, perfectly embodying the spirit of spring and Easter. Feel free to crush them into varying sizes for an interesting texture.
- Unsalted Butter: The foundation of our fudgy texture. The butter is melted alongside the dark chocolate, creating a rich, smooth base. Using unsalted butter allows you to control the overall saltiness of the brownies, ensuring the chocolate flavor truly shines. High-quality butter will make a noticeable difference in the final taste and texture.
- Large Eggs (Room Temperature): It’s crucial to use room temperature eggs. Taking them out of the fridge 1-2 hours before you plan to bake allows them to incorporate more effectively into the batter. Room temperature eggs emulsify better with the sugar and fat, leading to a smoother, more uniform batter and contributing significantly to that desirable shiny, crinkled top.
- Semi-Sweet Dark Chocolate Chips: For the ultimate chocolate flavor, opt for a good quality semi-sweet dark chocolate. I highly recommend using a chocolate with a cocoa percentage around 54.5%. This provides a perfect balance of deep chocolate flavor without being overly bitter, ensuring a harmonious taste profile that complements the sweetness of the mini eggs. You can also chop a high-quality dark chocolate bar for superior melting and flavor.
- Dutch-Processed Unsweetened Cocoa Powder: This ingredient is essential for achieving a deep, rich chocolate color and a smoother, less acidic flavor. Dutch-processed cocoa powder has been treated to reduce its acidity. My personal favorite is from Valrhona, known for its exceptional quality and flavor, which truly elevates these brownies. It adds an extra layer of chocolate complexity beyond the melted chocolate chips.
- Granulated and Brown Sugar: The combination of both sugars plays a vital role. Granulated sugar contributes to the crispy edges and the signature crinkled top, while brown sugar adds moisture, depth of flavor, and a wonderful chewiness to the brownies, making them incredibly satisfying.
- All-Purpose Flour and Salt: Just enough all-purpose flour to provide structure without making the brownies cakey. The small amount of salt is crucial for balancing the sweetness and enhancing all the chocolate flavors, making them more pronounced and complex.
STEP-BY-STEP GUIDE TO FUDGY MINI EGG BROWNIES
Crafting these delicious Mini Egg Brownies is a straightforward process that requires no electric mixer, just a few basic tools. Follow these simple steps for a truly rewarding baking experience. The complete, detailed recipe, including precise measurements, is available in the recipe card below.
Preparation is Key: Before you begin, preheat your oven to 160ºC / 320ºF (conventional oven setting). Take a 20×20 cm square baking tin and line it with parchment paper, ensuring there’s an overhang on two sides to easily lift the brownies out once cooled.
STEP 1: Melt Chocolate and Butter. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and dark chocolate chips together. Stir occasionally until the mixture is smooth and fully combined. Set aside to cool slightly. In a separate large mixing bowl, combine the brown sugar and granulated sugar.
STEP 2: Combine Wet Ingredients for that Crinkle Top. Pour the slightly cooled melted chocolate and butter mixture over the sugars in the large bowl. Using a hand whisk, vigorously whisk these ingredients together until well combined and glossy. Next, add the room temperature eggs one at a time, whisking well after each addition until fully incorporated. Once both eggs are in, continue whisking for a full 1-2 minutes. This crucial step incorporates air and helps create the beautiful, shiny, crinkly top that is characteristic of perfect fudgy brownies.
STEP 3: Introduce Dry Ingredients and Mini Eggs. Stir in the vanilla extract until just combined. Over the batter, sift in the all-purpose flour, cocoa powder, and salt. Gently whisk these dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough brownies. Crush your Cadbury Mini Eggs into various sizes – some finely crushed, some in larger chunks – to add varied texture. Gently fold these crushed mini eggs into the brownie batter using a spatula until evenly distributed.
STEP 4: Prepare for Baking. Pour the entire brownie batter into your prepared square pan. Use your spatula to gently smooth out the top, ensuring an even layer. For an extra festive touch and beautiful presentation, sprinkle the reserved mini eggs generously over the top of the batter. These will bake into the surface, creating a vibrant, candy-studded crust.
STEP 5: Bake and Cool. Transfer the pan to your preheated oven and bake for approximately 40-45 minutes. Baking times can vary, so keep an eye on them. The brownies are done when the edges are set and a butter knife or toothpick inserted into the center comes out with moist crumbs, not wet batter. Crucially, let the brownies cool down completely on a wire rack before attempting to cut them. This allows them to set properly, ensuring a perfectly fudgy and neat slice. Patience is key for truly spectacular brownies!
EXPERT TIPS FOR FLAWLESS BROWNIES
- Embrace a Kitchen Scale for Precision: For the most consistent and professional results in baking, using a kitchen scale is highly recommended. My recipes, including this one, are typically developed using gram measurements because it’s the most accurate way to measure ingredients. Unlike volumetric measurements (cups), which can vary significantly, a scale ensures you have the exact quantities needed for perfect texture and flavor every time.
- Avoid Overmixing Your Batter: Once you’ve added the dry ingredients to the wet, it’s crucial to mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to tough, cake-like brownies instead of the desired fudgy texture. I always finish by using a spatula to give the batter one final, gentle fold from the bottom of the bowl, ensuring all ingredients are evenly incorporated without overworking the mixture.
- Choose the Right Baking Pan: The type of baking pan you use significantly impacts the final outcome of your brownies. For the best fudgy brownies with tender edges and a perfectly baked center, an aluminum baking pan is ideal. These pans are lighter in color, which means they reflect heat more effectively, allowing the brownies to bake more gently and evenly. Always grease your pan with butter and line it with parchment paper for easy removal. Darker pans absorb more heat, which can lead to darker, crispier crusts and potentially drier brownies if not carefully monitored.
- Don’t Overbake for Fudginess: This is perhaps the most critical tip for achieving truly fudgy brownies. Brownies continue to cook slightly after being removed from the oven. It’s better to underbake them ever so slightly than to overbake. Look for edges that are set and a center that still has a slight wobble. A toothpick or knife inserted into the center should come out with moist crumbs, not wet batter, but definitely not completely clean.
- Cool Completely for Best Texture: Patience is a virtue, especially with brownies! It’s tempting to cut into them while they’re still warm, but allowing your brownies to cool down completely on a wire rack is essential. As they cool, the brownies continue to set and firm up, developing their dense, fudgy texture. Cutting them too early can result in a messy, crumbly experience. For even neater slices, you can even chill them in the fridge once fully cooled.
FREQUENTLY ASKED QUESTIONS ABOUT MINI EGG BROWNIES
Determining the perfect doneness for fudgy brownies is key. You’ll know these brownies are done when the edges appear set and firm, but the very center still has a slight, barely perceptible wobble. To test, insert a butter knife or a wooden skewer into the center of the pan. If it comes out with wet batter clinging to it, give the brownies another 5 minutes of baking time. If it comes out with moist crumbs, rather than wet batter or completely clean, your brownies are perfectly baked for that desirable fudgy texture. Remember, they will continue to set as they cool.
This often comes down to personal preference! I personally adore eating brownies cold. When chilled in the fridge, the texture becomes even denser, more intensely fudgy, and almost truffle-like. This also makes them incredibly satisfying to make a day ahead and store in the fridge overnight. However, if you prefer a softer, slightly more tender brownie, serving them at room temperature is also absolutely delicious. Both methods yield a fantastic treat, so experiment to find your favorite!
Absolutely, yes! In fact, these Mini Egg Brownies often taste even better the next day. As mentioned, storing them overnight allows the flavors to deepen and the texture to become incredibly rich and fudgy. Whether you choose to store them in the fridge or at room temperature (uncut in an airtight container), preparing them a day ahead is a fantastic way to ensure they are at their peak deliciousness when you’re ready to serve them.
While Cadbury Mini Eggs are iconic for their taste and festive appearance, you can certainly experiment with other chocolate eggs if they’re unavailable or if you prefer a different flavor. Look for solid chocolate eggs with a candy shell, or even simply chop up your favorite chocolate bar into small pieces. Just be aware that the texture and flavor profile will vary slightly, but the fudgy brownie base will still be delightful!
A common reason for cakey brownies is overmixing the batter after adding the flour. When flour is overmixed, the gluten develops too much, leading to a chewy, bread-like texture rather than a dense, fudgy one. Another culprit could be overbaking; baking the brownies for too long dries them out and makes them cakey. Ensure you mix only until the dry ingredients are just incorporated and follow the doneness test carefully.
STORAGE SOLUTIONS FOR YOUR MINI EGG BROWNIES
To keep your Mini Egg Brownies as fresh and delicious as possible, here are the best ways to store them, whether you prefer them at room temperature or chilled:
- Room Temperature Storage: To preserve the incredible fudgy texture, I highly recommend storing these brownies at room temperature. Place them in an airtight container or wrap them tightly with plastic wrap. For optimal freshness and to prevent the edges from drying out, it’s best to wait until you are ready to serve before cutting them into individual squares. When stored correctly, these brownies will remain wonderfully soft and fudgy for 2-3 days, making them perfect for enjoying over a few days.
- Refrigerated Storage: For those who, like me, appreciate a cold brownie, storing them in the fridge is an excellent option. Chilling the brownies significantly tightens their texture, intensifying their fudginess to an almost truffle-like consistency. This makes them an ideal dessert to prepare a day in advance; simply bake, cool completely, and then store the uncut slab in an airtight container or covered with plastic wrap in the refrigerator overnight. When ready to serve, take them out, cut into squares, and enjoy the extra dense and rich experience. They will keep well in the fridge for up to a week.
- Freezing for Longer Storage: If you’ve made a large batch or want to enjoy these brownies much later, they freeze beautifully! Once completely cooled, wrap the uncut brownie slab tightly in plastic wrap, then an additional layer of aluminum foil. You can also cut them into individual squares before wrapping for easy grab-and-go treats. Freeze for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator or at room temperature.
Other Irresistible Brownie & Dessert Recipes To Try
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
Don’t forget to leave a STAR REVIEW if you absolutely adored this recipe! Your feedback helps us share more delicious creations. Be sure to tag me on Instagram @juliemarieeats to show off your beautiful Mini Egg Brownies. For even more baking inspiration and delightful ideas, make sure to follow me on Pinterest.
Mini Egg Brownies
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Equipment
- 20×20 cm baking pan
- 8×12 Inch Parchment Paper
Ingredients
MINI EGG BROWNIES
- 125 g unsalted butter
- 125 g semi-sweet dark chocolate chips
- 100 g light brown sugar
- 100 g granulated sugar
- 2 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 150 g all-purpose flour
- 2 tablespoon Dutch-processed cocoa powder
- ½ teaspoon fine sea salt
- 100 g Cadbury mini eggs crushed, for the batter
- 50 g Cadbury mini eggs crushed, for sprinkling on top
Instructions
MINI EGG BROWNIES
- Begin by preheating your oven to 160ºC / 325ºF (using the conventional oven setting). Prepare a 20×20 cm square baking pan by lining it with parchment paper, allowing an overhang on two sides for easy removal later.
- In a medium heatproof bowl, melt the unsalted butter and semi-sweet dark chocolate chips together. You can do this over a saucepan of simmering water (bain-marie style) or in the microwave in 30-second bursts, stirring until completely smooth and homogeneous. Let it cool slightly for a few minutes.125 g unsalted butter, 125 g semi-sweet dark chocolate chips
- In a separate, large mixing bowl, combine the light brown sugar and granulated sugar. Pour the slightly cooled melted butter and chocolate mixture over the sugars. Using a hand whisk, vigorously whisk the mixture together until it is glossy and well combined, ensuring no lumps remain.100 g light brown sugar, 100 g granulated sugar
- Carefully add the two large room temperature eggs, one at a time, to the sugar and chocolate mixture. Whisk thoroughly after each egg until it is fully incorporated. Once both eggs are in, continue to give the mixture a good, brisk whisk for 1-2 minutes. This crucial step is what helps develop that beautiful, signature crinkly top on your brownies.2 large eggs
- Add the pure vanilla extract to the batter and whisk until it is just combined.2 teaspoon pure vanilla extract
- Sift in the dry ingredients – all-purpose flour, Dutch-processed cocoa powder, and fine sea salt – directly over the wet batter. Gently whisk these ingredients together until they are just combined and no streaks of dry flour remain. Be careful not to overmix the batter.150 g all-purpose flour, 2 tablespoon Dutch-processed cocoa powder, ½ teaspoon fine sea salt
- Take 100g of Cadbury mini eggs and crush them into varying sizes, from small shards to larger chunks. Add these crushed mini eggs to the brownie batter and gently fold them in using a spatula, ensuring they are evenly distributed throughout the mixture without overmixing.100 g Cadbury mini eggs
- Pour the rich brownie batter into the prepared baking pan. Use your spatula to gently spread and smooth the top, creating an even layer. For a beautiful finish and an extra crunch, generously sprinkle the remaining 50g of crushed mini eggs over the surface of the brownie batter.50 g Cadbury mini eggs
- Bake the brownies in the preheated oven for approximately 40-45 minutes. The baking time can vary, so check for doneness around the 40-minute mark (refer to FAQ for details). Once baked, remove the pan from the oven and let the brownies cool down completely on a wire rack before cutting and serving. This patience is rewarded with perfectly fudgy slices.