High Altitude Cadbury Mini Egg Brownies
Dark and fudgy chocolate brownies, topped with Cadbury mini eggs.
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.
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