Cadbury mini eggs are definitely a favorite Easter candy with kids and adults alike, and my Instagram feed has been full of mini egg Easter desserts this month. My little boys love them, and think that they’re dragon eggs. And whether you’re looking for ways to use up leftover candy, or you simply bought extra eggs to bake with, you’ll love these pretty and festive high altitude Cadbury mini egg brownies. The brownies are rich, dark and so fudgy, and the contrast of flavor and texture with the sweet, milk chocolate mini eggs is just delicious. Since the candy eggs come in so many different colors, with or without speckles, you can customize the look of your brownies however you like. I love the muted pinks, yellows and soft robin egg blue of the “shimmer” mix.
Looking for more high altitude Easter recipes? Don’t miss my brown butter carrot cake, hummingbird cake, and white chocolate chip sprinkle cookies.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Ingredients
- Cadbury Mini Eggs. Use any mix of colors that you like!
- Unsalted Butter. Adds richness and moisture.
- Granulated Sugar. All that bitter cocoa powder needs to be balanced by some sweetness. The sugar is also what creates the shiny, crackly top on the surface of the brownies.
- Semi-Sweet Chocolate Chips. Using both cocoa powder and dark chocolate adds more complex chocolate notes and richness in flavor. The melted chocolate also makes a very fudgey texture, as well as contributes to the crackly top.
- Vanilla Extract. Flavor.
- Eggs. The eggs help to emulsify the batter, providing structure and leavening.
- Cocoa Powder. Use a good-quality, unsweetened Dutch-processed cocoa powder for the best flavor and a rich color.
- All-Purpose Flour. Less is more when it comes to the flour. I use just enough to pull the batter together, but not so much that it will dry out that wonderfully fudgey, gooey texture.
- Coarse Kosher Salt. Balances the sweetness and enhances the flavor of the chocolate.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper.
- Leave 1/2 cup of the Cadbury mini eggs whole. Place the other 1/2 cup of eggs in a freezer bag, and use a rolling pin or something else heavy to crush the eggs into chunks and shards. Set the Cadbury mini eggs aside until needed.
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour and salt. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Spread the batter evenly into the prepared pan. Scatter the whole and crushed Cadbury mini eggs over the brownie batter, and lightly press them into the batter.
- Spread the batter evenly into the prepared pan. Bake on the center oven rack for exactly 25 minutes – don’t over-bake! The brownies will be browned and crackled on top and slightly puffed. Cool the brownies completely (at least 6 hours or overnight) before cutting, if you want them to be set when you cut them. (If you don’t mind them warm and gooey and messy, then you can go ahead and cut them after cooling for just a couple of hours.)
- Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings. If you like, sprinkle the top of the brownies with coarse finishing salt.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Is this a cakey or a fudgy brownie recipe?
These Cadbury mini egg brownies are based on my recipe for crackly topped fudge brownies, and they have a very rich and fudgy texture.
What’s the best way to cut these brownies?
The Cadbury mini eggs on top can make it a little difficult to cut the brownies neatly, and in straight rows. For a cleaner presentation, bake the brownies without the mini eggs. Cool the brownies completely, and frost with vanilla or chocolate buttercream. Cut the frosted brownies into squares, then decorate each individual brownie with the Cadbury mini eggs.
How can I make a vanilla version?
For a vanilla version of these brownies, try my recipe for frosted sugar cookie bars. Either press the Cadbury mini eggs right on top of the sugar cookie dough before baking, or sprinkle them on top of the frosting.
How should I store leftover brownies?
Store leftover brownies in an airtight container for up to 3 days, or wrap well and freeze to enjoy later.
You Might Also Like
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Cadbury Mini Egg Brownies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 1 cup mini Cadbury eggs
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened Dutch-processed cocoa powder
- ⅓ cup all-purpose flour, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper.
- Leave 1/2 cup of the mini Cadbury eggs whole. Place the other 1/2 cup of eggs in a freezer bag, and use a rolling pin or something else heavy to crush the eggs into chunks and shards. Set the mini Cadbury eggs aside until needed.
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour and salt. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Spread the batter evenly into the prepared pan. Scatter the whole and crushed mini Cadbury eggs over the brownie batter, and lightly press them into the batter.
- Spread the batter evenly into the prepared pan. Bake on the center oven rack for exactly 25 minutes – don’t over-bake! The brownies will be browned and crackled on top and slightly puffed. Cool the brownies completely (at least 6 hours or overnight) before cutting, if you want them to be set when you cut them. (If you don’t mind them warm and gooey and messy, then you can go ahead and cut them after cooling for just a couple of hours.)
- Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings. If you like, sprinkle the top of the brownies with coarse finishing salt.
Notes
- The mini Cadbury eggs on top can make it a little difficult to cut the brownies neatly, and in straight rows. For a cleaner presentation, bake the brownies without the mini eggs. Cool the brownies completely, and frost with vanilla or chocolate buttercream. Cut the frosted brownies into squares, then decorate each individual brownie with the mini Cadbury eggs.
- Store leftover brownies in an airtight container for up to 3 days, or wrap well and freeze to enjoy later.
Leave a Reply