Fudgy Cadbury Egg Brownies. Imagine a classic, amazing brownie recipe, stuffed and topped with the best chocolate candy on earth. No need to even imagine it because it is here, on this blog. My favorite crunchy, milk-chocolatey, absolutely perfect candy are Cadbury mini eggs. I can’t believe (and yet thank god) they are seasonal. Now, let’s just get into the details.
Fudgy Brownies
As brownies go, these are very fudgy. I didn’t add any baking soda or powder, so there is leavening agent to give lift. There are 2 eggs + 1 egg yolk to add rise, fat & richness. I also absolutely love semi-sweet chocolate. In my opinion, cocoa powder alone is not enough chocolate flavor in a brownie. I want to taste the chocolate. I want it to be FUDGE-y. We melt the semi sweet chocolate (you could use dark or even milk) with the butter: extra fatty, extra chocolatey. And a step I never skip.
Crackly Top
If you want to get a shiny, crackly top every time, whisk your eggs with the sugar first. I do this every single time I make brownies, even if I am covering the top with crunchy goodness. It gives the brownie dimension and a shiny, beautiful top.
Cadbury Eggs
BE careful crushing the Cadbury eggs. They are round and roll around & you really can’t chop them easily. Crush the eggs like you would a clove of garlic. I like to crush them at varying degrees of strength, because I love the varying chunks and sizes. Save all of the tiny, colorful shards as “sprinkles” and toss them over the brownies. The Cadbury milk chocolate with the semi-sweet fudgy-ness is a perfect combination and balance of all of the chocolate.
When you make these Fudgy Cadbury Egg Brownies, comment below and let me know what you think. Tag me on Instagram Instagram @quartersoulcrisis.
Festive Springtime Dessert Recipes:
Fudgy Cadbury Egg Brownies
Equipment
- 8×8 baking pan or 9×9 baking pan
Ingredients
- 9 oz bag cadbury mini eggs
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup unsalted (1 + 1/2 stick)
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all purpose flour spooned & leveled
- 1/2 cup cocoa powder spooned & leveled
- 1/4 tsp salt
Instructions
- Preheat the oven to 325° Grease an 8×8 pan with butter & parchment. Roughly chop the entire bag of mini eggs. NOTE: smashing the eggs with the flat side of knife (like you would a clove of garlic) is easiest.
- Whisk Eggs & Sugar & Wet Ingredients: In a medium bowl, add 2 eggs and 1 egg yolk, brown and white sugar. Whisk together until combined. In a microwave safe bowl, melt butter & semi sweet chocolate in 30 second increments. Stir to combine and pour the chocolate butter mixture into the eggs and sugar. Whisk until combined.
- Whisk Dry Ingredients: In a large bowl, add flour, cocoa powder & salt. Whisk until combined.
- Combine Both Wet & Dry: Add dry ingredients to wet & whisk until combined. Fold in the last dry bits with a rubber spatula and add 3/4 cup of the smashed Cadbury eggs.
- Add the batter to your greased baking dish. Spread it evenly. Sprinkle the rest of the cadbury eggs over the top (you may have a little bit left) I like to sprinkle the shattered shell pieces over the top as well.
- Bake for 30 minutes or until the brownies are set and a toothpick comes out almost clean with maybe a few moist crumbs.
Kathleen says
What a fun spin for Easter! I love this idea!
Nicole says
I made two batches of these for Easter this year – one for my family and one for my husband’s family. They were such a hit! Crushing the eggs with the side of a knife is such a great tip! Chopping them did not work at all. Going to save this recipes for future Easter celebrations!
Quarter Soul Crisis says
Nicole, I love to hear that!!! Thank you so much!!