Cadbury Mini Egg brownies are a simple and effective way of turning the humble brownie into a pretty and seasonal treat. These Easter egg brownies are rich, dense and fudgy and oh-so-easy to make.
Have you seen my no-bake Mini Egg cheesecake? It's quick & easy to make.
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Why You'll Love These Easter Brownies
It goes without saying really, but these Cadbury Mini Egg brownies are ideal for Easter for so many reasons:
- Quick and easy: These Mini Egg brownies can be in the oven within around 15-20 minutes.
- Kid friendly recipe: Get them involved in the easy decorating.
- Texture: Deliciously dense & fudgy Mini Egg chocolate brownies with the contrasting crispy Mini Egg shells.
- Flavour: Rich in chocolate as both chocolate and cocoa powder are included in the recipe.
- Appearance: Mini Eggs are incorporated in the brownie batter and as a garnish making them colourful and pretty.
Jump to:
Cadbury Mini Egg brownies must be the ultimate, crowd-pleasing easy Easter bake. They are a very pretty rendition of the classic, without being over the top.
Amazing recipe which is fudgy and dense exactly how Jane explains in her blog. This is super easy and a great recipe to try at home with the little ones.
⭐⭐⭐⭐⭐
Charlotte
Love a good brownie at Easter? Try my Cadbury Creme egg brownies too. Or stick with Mini Egg recipes with my Mini Egg Cookies, Easter blondies or my homemade Easter Eggs. And if you're hankering after choccie brownies but it's not Easter, try my triple chocolate brownies.
What Are Cadbury Mini Eggs?
I'm 99.9% certain that you'll know what they are, but just in case...
Cadbury Mini Eggs are confectionary made from solid Cadbury milk chocolate molded into the shape of miniature eggs. Each egg is encased in a thin coating of pastel-coloured hard candy "shell".
The original Mini Egg colours were white, yellow, pink, and blue. In the U.K. the blue eggs have been replaced with purple ones (boo hoo).
They are suitable for vegetarians, although not vegans or anybody following a dairy-free diet.
Ingredients Notes
Cadbury Mini Eggs - These little beauties are the star of the show in this Easter Egg brownie recipe.
Chocolate: Use quality dark chocolate (ideally 70% cocoa solids) for melting and mixing into the brownie batter. This will ensure a rich brownie base that is not overwhelmingly sweet. Perfect when combined with the sweet Mini Eggs.
Eggs: I've used 2 eggs and a couple of extra yolks because the yolks help create that gooey and fudgy texture.
Cocoa powder: Build on that bittersweet chocolate profile with cocoa powder. Don't leave it out and please do not make the mistake of substituting hot chocolate powder for it as the latter is an entirely different product.
How to Make Mini Egg Brownies (Step-By-Step Instructions)
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Step 1: Melt the butter and chocolate in a heatproof bowl.
- Step 2: Stir in the sugars (break down lumps first).
- Step 3: Add the eggs, egg yolks & vanilla extract and beat using a handheld balloon whisk.
- Step 4: Sieve the flour, cocoa powder and salt into the bowl and mix.
- Step 5: Chop or crush half of the mini eggs and fold them into the batter.
- Step 6: Pour the batter into a prepared tin and bake for approximately 20 minutes. Let cool completely in the tin.
- Step 7: Chop or crush the remaining Mini Eggs. Drizzle melted white chocolate over the uncut brownies and top with the Mini Egg pieces.
- Step 8: Before the chocolate sets cut the brownie into squares and leave to set.
How To Tell When Brownies Are Done
It is important not to over or under-bake your Mini Egg chocolate brownies. Undercooking fudgy brownies like these can lead to a gooey (but tasty) mess, whilst overbaking them can make them too dry to swallow.
As a general rule, begin testing your brownies for doneness at the minimum suggested cooking time the recipe stipulates, if not before - all oven temperatures do vary slightly.
Toothpick Test
Perform the toothpick test to check if your brownies are cooked sufficiently:
- Insert the toothpick into the centre of the brownies.
- Fudgy brownies (like these Mini Egg chocolate brownies): the pick will come out with a few moist crumbs attached.
- Cakey brownies: the pick will come out clean.
Other signs
Also look out for the following signs that your brownies are cooked:
- Top: Look for a slightly cracked shiny top.
- Edges: If the edge of the brownie has pulled away from the side of the pan slightly this is a sign they are done.
- Slight wobble: Jiggle the pan and check the centre has a slight wobble. If so, it is done.
Storage Instructions
These Easter brownies will stay fresh for up to 3 days when stored in an airtight container at room temperature. Do not chill them as the shell on the Mini Eggs will get watery.
If you would like to freeze them, it is best to do so before the white chocolate and Mini Eggs have been added to the top, since again, the cold temperature will adversely affect the shell on the Mini Eggs.
Expert tips
- Choose the right recipe. Use this recipe for a soft, fudgy style brownie, but look elsewhere if your ideal brownie is cake-like (you can still top them with the white chocolate and mini eggs.
- Always line your tin, even if it claims to be non-stick. Brownies are not easy to remove from baking tins without a liner.
- Muscovado sugar can turn lumpy during storage. Take time to remove the lumps prior to using.
- Never cut brownies until they are completely cold. They tend to split & crumble if cut when still warm.
Frequently asked questions
These Easter egg brownies are wonderfully soft, gooey and fudgy thanks to only a small amount of flour being used along with using melted butter and including brown sugar & extra egg yolks. These all help them stay rich and gloriously fudgy.
Dark muscovado sugar is essential to create the fudgy texture depicted in these brownies. If using all white sugar expect the brownies to be less fudgy in texture.
To make a gluten-free version of these mini egg brownies follow this brownie recipe and fold 75g of chopped Mini Eggs into the batter and, once baked, top with white chocolate and more Mini Eggs.
Similarly, try this recipe for fudgy vegan brownies, and top with vegan chocolate and vegan mini eggs.
Variations
- Micro Mini Eggs: There's no need to chop these, just mix 75g into the batter.
- Less Mini Eggs: Either just leave them out of the brownie batter or replace them with 75g chocolate chips (milk, white, dark or a mixture).
- Smarties Mini Egg chocolate brownies - Bolder in colour. than Cadbury Mini Eggs
- Brownies with Milky Bar Mini Eggs: Make an eye-catching monochrome change.
- Chocolate Orange Mini Eggs brownies - mix the zest of an orange into the brownie batter and top with these beauties.
- Mini Eggs & Creme Eggs brownies - for double the fun use Cadbury Mini Eggs to garnish your Easter Egg brownies but chop 5 mini Creme Eggs up and mix them into the cake batter.
And finally... This Mini Egg brownie recipe is dedicated to my wonderful Gran. I've heard it said many times that memories are often associated with food and I have to agree. My Gran had a particular soft spot for Mini Eggs and I seem to have inherited that fondness for these chocolates from her. I cannot seem to eat a single one without thinking about her (not one). For that food association, I am so very grateful.
More Easter-Themed Recipes
Browse all of my creative & tasty Easter recipes from chocolate gifts to desserts to cocktails and even a few savoury recipes, we have plenty to choose from. Here are a few of my favourites:
Have you made this Cadbury Mini Egg brownies recipe? I hope you enjoyed them. Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
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📖 Recipe
Mini Egg Brownies
Equipment
- 1 Square 8-inch baking tin
Ingredients
For the Brownies
- 120 g Butter (unsalted)
- 170 g Dark chocolate
- 100 g White sugar
- 110 g Dark Muscovado sugar
- 2 Eggs (large, free range)
- 2 Egg yolks (large, free range)
- 2 teaspoons Vanilla extract
- ¼ teaspoon Salt
- 30 g Cocoa powder
- 85 g Plain (all purpose) flour
- 75 g Cadbury Mini Eggs
Decoration
- 30 g White chocolate
- 75 g Cadbury Mini Eggs
Instructions
Make the Brownies
- Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7 inch baking tin with butter and parchment.
- Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers.
- Melt the butter and chocolate together in the microwave or over a bain-Marie.
- Stir in the sugars.
- Add the eggs, egg yolks and the vanilla extract and beat to just combine using a handheld balloon whisk.
- Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
- Roughly chop 75g of Mini Eggs (not too small) and stir into the batter.
- Pour into the tin and bake for 20 minutes. At this point test with a toothpick - insert it into the centre of the brownie - if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it but if a few crumbs are evident, this is fine.
- Take the tin out of the oven and let the brownie cool completely in the tin.
Decoration
- Carefully chop each mini egg into 3-4 pieces.
- Melt the white chocolate and drizzle over the brownie - use a small knife or teaspoon to do this (or pipe if you feel like being fancy).
- Quicky top with the mini egg chunks - take time to put the larger colourful shells facing upwards and then scatter any smaller chunks over more randomly at the end.
- Before the white chocolate sets, cut the traybake into 16 pieces and leave to set completely.
- Stores for 2-3 days in an airtight container at room temperature.
Notes
Expert Tips
- Choose the right recipe. Use this one for a soft, fudgy style brownie, but look elsewhere if your ideal brownie is cake-like (you can still top them with the white chocolate and mini eggs
- Always line your tin, even if it claims to be non-stick. Brownies are not easy to remove from baking tins without a liner
- Watch the cook time. It is very easy to under or over cook brownies. Set a timer and start testing just before the recipe approaches the recommended cooking time since all ovens vary slightly
- Let the cool completely before decorating and chopping. Warm brownies will crumble when cut
Aristea says
Hello! I would like to ask whether these can be baked in a muffin tin please. Has anyone tried it? How long should I bake them for? Thank you in advance! 🙂
Jane Coupland says
Hi Aristea, I'm afraid I've never baked brownie batter in muffin tins. I've had a quick search online and it seems people do. However they often suggest cooking for 20 minutes which seems far too long - I cook the entire batch in the large tin for about this length of time. On this basis, I'm unable to provide an estimated cooking time that I would be comfortable with. Can I ask what the benefit of doing them in muffin tins over slicing them into squares would be?
Aristea says
Thank you so much for the fast reply Jane! I wanted to give them to my pupils as an Easter treat and I thought they would be easier packed in muffin boxes. I can't think of a way to pack them so that they will be nicely presented as a gift if they are cut in squares. Unfortunately I live in Greece and we have a limited supply of presentation boxes for sweets, etc. Any ideas you might have are more than welcome! 🙂
Jane Coupland says
Ah, what a lovely idea. Could you wrap the squares in colourful tissue paper and secure with either ribbon or an Easter themed sticker?
Charlotte says
Amazing recipe which is fudgy and dense exactly how Jane explains in her blog. This is super easy and a great recipe to try at home with the little ones.
Jane Saunders says
Thanks so much Charlotte - great to hear you enjoyed this recipe.
Poppy says
Thankyou! Have tried a few brownie recipes, but this is THE ONE! So happy I tried this recipe, rich, fudgy and just everything I love in a brownie. I've never been able to achieve such yumminess in my homemade attempts before, so this is now my brownie recipe! Toppings will be adapted to suit occasion, though the easter one looked amazing! Highy recommend this recipe.
Thanks again
Jane Saunders says
Ah Poppy, thanks so much. Really pleased you enjoyed these - they have been very popular with readers in the Easter period.
Joanne Higginson says
Having tried and tested these brownies, I can honestly say that are absolutely delicious!
Jane Saunders says
Ahh shucks, thanks Jo for the positive feedback.
wilhelmina says
Mini eggs and brownies are the perfect treat combo!
Jane Saunders says
I couldn't agree more Wilhelmina
Jessica says
Mini eggs are one of my favorite Easter treats. I love them combined with brownies for a fun and festive treat!
Jane Saunders says
Thanaks Jessica - glad you agree with me on this score 🙂
Meagen Brosius says
These are so tasty and it doesn't hurt that they're super cute for spring and Easter! We'll be making them again in time for Easter I'm sure!
Jane Saunders says
Thankyou Meagen
Dara Michalski says
Those mini eggs are, hands down, my favorite Easter candy, so I knew I was going to love these brownies. These will be a repeat, for sure.
Jane Saunders says
Thanks Dara.