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–+ servings
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Cadbury Egg Brownies


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings 24 brownies
Sliced cadbury egg brownies on a serving board.
This fun Easter dessert features a fudgy brownie base and rich chocolate frosting that is loaded with crunchy Cadbury Mini Eggs.

Ingredients  

Brownie Layer

  • 1 cup salted butter 227g
  • 2½ cups granulated sugar 500g
  • 2 tablespoons canola oil or vegetable oil
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • ¾ cup + 2 tablespoons all-purpose flour 116g
  • ¾ cup + 1 tablespoon unsweetened cocoa powder 80g
  • 1 teaspoon fine sea salt or ¾ teaspoon salt
  • 1½ cups Cadbury Mini Eggs roughly chopped/crushed

Frosting Layer

Topping

  • ½-¾ cup Cadbury Mini Eggs roughly chopped/crushed
  • 2 tablespoons Easter sprinkles optional

Instructions

Brownies

  • Preheat oven to 350°F, line a metal 9x13-inch cake pan with parchment paper, and spray lightly with cooking spray. Ensure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction of the pan - make sure the one that goes across the shorter distance is under the one that goes along the entire length of the pan.
  • Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add the 2½ cups granulated sugar and stir until the butter and sugar have started emulsifying and no butter is separated on top of the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    Sugar and butter cooking in a pot.
  • Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
    Vanilla being added to a pot with sugar and butter.
  • Mix in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    Egg being added to a pot of sugar and butter.
  • Sift the ¾ cup + 2 tablespoons all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, and 1 teaspoon fine sea salt into the butter and sugar mixture.
    Dry ingredients being sifted into wet ingredients to make brownie batter.
  • Stir the dry ingredients in gently until almost all the dry streaks are gone.
    Brownie batter in a pot.
  • Roughly crush or chop 1½ cups Cadbury Mini Eggs (you don't need to crush every egg; some whole in the brownie is just fine). I found crushing them like you would a garlic clove with the side of a knife and pressing it down on them worked pretty well. But you can only do a few at a time.
    Chopped Mini Cadbury Eggs on a cutting board with a knife.
  • Fold the chopped eggs into the brownie batter.
    Cadbury mini eggs being added to brownie batter.
  • Pour the brownie batter into the prepared baking pan and bake for 28 to 32 minutes.
    Brownie batter in a 9x13-inch baking pan.
  • Remove from the oven and allow the brownies to cool completely before adding the next layers. Lift the brownies out of the pan using the edges of the parchment paper before frosting.
    Baked brownies cooling in a pan on a wore rack.

Frosting

  • Cream together ½ cup salted butter and ½ cup unsweetened cocoa powder in a stand mixer with a paddle attachment or in a large bowl with a hand mixer. Start on low/stir speed then increase to high for 1 minute.
    Butter and cocoa creamed together in a bowl with a stand mixer.
  • Add 1¾ cups powdered sugar, 1½ teaspoons vanilla extract, and ¼ teaspoon salt to the bowl. Pour ½ cup heavy cream over the top to wet and weigh down the sugar. Mix at a low/stir speed until the powdered sugar is mostly incorporated, then increase the speed and mix for 1 to 2 minutes until light and fluffy. The frosting will look light brown but will darken as it rests.
    Powdered sugar and cream being added to a bowl to make chocolate frosting.
  • Use a large cookie scoop or spoon to dollop the frosting on top of the brownies. Then, use an offset spatula or the back of a large to spread it around.
    Frosting being spread over the top of brownies.

Topping

  • Sprinkle ½-¾ cup Cadbury Mini Eggs (a mix of whole and slightly crushed - any shards can act as sprinkles) and 2 tablespoons Easter sprinkles (if using) over the top of the frosted brownies.
    Cadbury Mini Egg Brownies.
  • Use a plastic knife for the cleanest cuts or chill the brownies for 1 hour and use a sharp knife to slice.
    Overhead photo of sliced cadbury egg brownies.

Notes

  • You will need a bit more than a 9oz. bag of Cadbury Mini Eggs, but less than the 16 oz. bag.
  • Crushing the eggs can be tricky. We tested crushing in a bag, but the shards from the egg shells cut the bag. We also tried the food processor, which turned some eggs to dust and left others primarily untouched. I think a food chopper that you are able to press down on might work well though. We went with the knife press because it's something everyone should be able to do without special equipment. 
  • You can skip the frosting layer and sprinkle the additional Cadbury eggs on top of the batter before baking.

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 236mg | Potassium: 95mg | Fiber: 2g | Sugar: 39g | Vitamin A: 491IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg
Find it online: www.sugarandsoul.co/cadbury-egg-brownies/