Description
Delight in these rich and fudgy Cadbury Egg Brownies, combining a classic chocolate brownie base with chunks of creamy, crunchy Cadbury mini eggs for a festive and indulgent treat perfect for any chocolate lover’s celebration.
Ingredients
Brownie Batter
- 1 cup butter, melted and cooled
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed cocoa powder (can use unsweetened cocoa)
- 1 teaspoon espresso powder (optional)
- 1 teaspoon kosher salt
- 1/2 cup chopped semi-sweet chocolate
- 1 cup roughly chopped Cadbury mini eggs
Topping
- 1/2 cup roughly chopped Cadbury mini eggs
- Flaky sea salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray, line it with parchment paper with an overhang on sides, and spray again to ensure easy removal of brownies once baked. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Stir until the mixture is smooth and fully combined, forming a consistent batter base.
- Add Dry Ingredients: Sift together the flour and cocoa powder, then add them into the wet mixture. Include the salt and espresso powder if using. Stir gently until just combined, making sure not to overmix to maintain a tender brownie texture.
- Fold in Chocolate and Cadbury Eggs: Fold in the chopped semi-sweet chocolate and 1 cup of roughly chopped Cadbury mini eggs evenly throughout the batter for bursts of creamy chocolate throughout.
- Bake: Spread the batter evenly into the prepared baking pan. Bake on the middle oven rack for 25 to 35 minutes until the brownies are just set to the touch, avoiding overbaking to keep them moist and fudgy.
- Add Toppings: Remove the brownies from the oven while still warm. Gently press the remaining 1/2 cup of chopped Cadbury mini eggs onto the top. Sprinkle with flaky sea salt if desired to enhance the chocolate flavor.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting out using the parchment paper overhang. Cut into 24 squares and enjoy!
Notes
- Do not overmix the batter once dry ingredients are added to avoid tough brownies.
- Espresso powder enhances the chocolate flavor but is optional.
- Using parchment paper with an overhang makes removing the brownies much easier.
- Flaky sea salt on top adds a nice salty contrast if preferred.
- Allow brownies to cool fully before cutting to ensure clean slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
