Mini egg brownies, dotted with colorful Cadbury Mini Eggs, are chewy and rich, with the perfect crackle and crunch from the chocolate candy. Dense and delicious, chocolatety and indulgent; brownies don’t get better than this.
I was inspired by the brownie recipe from the canister of Fry's Cocoa so I did not seek to reinvent the wheel. This recipe perfectly embodies what a brownie should be. I have, however, adapted this recipe to include Cadbury Mini Eggs because the combination of the candy with its brittle shell is the perfect complement to the soft texture of the brownie crumb. These chocolatey brownies make the perfect Easter treat that everyone loves.
Another one of my favorite sweet treats with chocolate is peanut butter and chocolate Rice Krispies bars. For something fruity, try this recipe for strawberry apple crumble. Or for something light and fluffy you'll love my Biscoff tiramisu.
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Ingredients
- I used Dutch-processed cocoa in this recipe and recommend it for the best results. You can tell the difference between Dutch-processed cocoa and natural cocoa by looking at the ingredients. Dutch-processed cocoa will include sodium carbonate (or something similar) on the ingredient label in addition to the cocoa. Please read the FAQ section below to understand the difference between both types of cocoa.
- Cadbury Mini Eggs may look different where you live, and that's because in Canada (where I am), Cadbury is owned by Mondelez International, and in the United States, Cadbury Mini Eggs are distributed by The Hershey Company under license from Cadbury U.K. Limited. This is why the Cadbury Mini Eggs you buy may look different from the ones I've used in this recipe.
See the recipe below for all the ingredients and measurements.
Substitutions & Variations
- These Mini egg brownies make a wonderful Easter or spring-like treat because of the colorful pastel-colored mini egg candy. However, if you can't find this type of candy, you can substitute with chocolate M&Ms or peanut butter M&Ms.
- Instead of using the mini eggs to decorate the brownies (for something less sweet), consider incorporating one cup of roughly chopped nuts, such as pecans or walnuts, into the batter while adding the flour mixture.
- You can substitute natural cocoa for Dutch-processed cocoa, but the flavor, texture, and color will be altered slightly. Read the FAQ section below to understand why.
How to Make Mini Egg Brownies
Prepare baking pan: Preheat the oven to 350 degrees Fahrenheit and position one of the oven racks in the middle of the oven. Prepare the 13-inch by 9-inch by 2-inch (3.5 liters) rectangular baking pan by greasing it with butter and lining it with parchment paper. My parchment strips were cut to size (10.5 inches by 10.5 inches wide and 15 inches by 6.5 inches long. Set aside.
Combine the first three ingredients: In a small bowl, combine the flour, baking powder, and salt. Set aside.
Melt butter: In a large saucepan, gently melt the butter over low heat. Next, remove from the heat and add in the cocoa, sugar, vanilla and eggs. Mix well to combine.
Add flour mixture: Add the flour mixture directly to the chocolate mixture in the saucepan and stir to combine until no streaks of flour remain.
Bake: Add the batter to the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the pan comes out clean.
Decorate: Immediately upon removing the baked brownies from the oven, decorate the entire surface of the brownies with Cadbury Mini Eggs by carefully pushing the candy egg halfway into the warm brownies. Let cool for one hour, then cut into 32 bite-size pieces.
Secrets for Success
- For best results, use Dutch-process cocoa.
- Decorate the brownies with the Mini Eggs as soon as you remove the pan from the oven. I've found that the candy retains its shape better with less cracking with this method versus baking the brownies with the mini eggs at the onset.
- Grease the pan with butter and line it with parchment paper to easily remove the brownies from the pan.
Storage
- Store the brownies in an air-tight container at room temperature for up to three days or refrigerate for up to one week.
- The brownies can be made ahead and will freeze well for up to one month.
FAQ
Dutch-process cocoa has been treated with sodium carbonate or another alkalizing chemical to neutralize its acidity. The cocoa is darker, and its flavor is mellow due to this process. On the other hand, natural cocoa has not been treated with an alkalizing agent; it is lighter in color, and its flavor is more robust and acidic.
The short answer is yes. But the long answer is the flavor, texture, and color of the finished brownie may be altered slightly. This is because of the varying levels of acidity and alkalinity present in the leavening agents and cocoa powders, as well as the color and flavor of the cocoa powders themselves.
📝 Recipe Card
Mini Egg Brownies
Equipment
- glass baking pan, 13-inch by 9-inch by 2-inch (3.5 litres)
- parchment paper, cut into two strips 10.5 inches by 10.5 inches wide and 15 inches by 6.5 inches long
- small bowl
- whisk
- large saucepan
- spatula
- measuring cups and spoons
Ingredients
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 cup unsalted butter
- 1 teaspoon unsalted butter, to grease the baking pan
- 1 cup Dutch-processed cocoa, such as Fry's brand of cocoa
- 2 cups granulated white sugar
- 4 large eggs
- 1½ teaspoon vanilla extract
- 1 cup Cadbury Mini Eggs
Instructions
- Prepare baking pan: Preheat the oven to 350 degrees Fahrenheit and position one of the oven racks in the middle of the oven. Prepare the 13 by 9 by 2-inch (3.5 litres) rectangular baking pan by greasing it with butter and lining it with parchment paper. My parchment strips were cut to size (10.5 inches by 10.5 inches wide and 15 inches by 6.5 inches long. Set aside.1 teaspoon unsalted butter
- Combine the first three ingredients: In a small bowl, combine the flour, baking powder and salt. Set aside.1⅓ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon table salt
- Melt butter: In a large saucepan, gently melt the butter over low heat. Next, remove from the heat and add in the cocoa, sugar, vanilla and eggs. Mix well to combine.1 cup unsalted butter, 1 cup Dutch-processed cocoa, 2 cups granulated white sugar, 1½ teaspoon vanilla extract, 4 large eggs
- Add flour mixture: Add the flour mixture directly to the chocolate mixture in the saucepan and stir to combine until no streaks of flour remain.
- Bake: Add the batter to the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Decorate: Immediately upon removing the baked brownies from the oven, decorate the entire surface of the brownies with Cadbury Mini Eggs by carefully pushing the candy egg halfway into the warm brownies. Let cool for one hour, then cut into 32 bite-size pieces.1 cup Cadbury Mini Eggs
Jennifer says
I love the texture of these chewy brownies.
Donna Poirier says
Thanks for your comment and I’m happy you enjoyed the brownies.