Cadbury Mini Egg Brownies

Step 1

Preheat the oven to 350℉. Line an 8x8-inch baking pan (or a 9x9-inch pan) with parchment paper, leaving some parchment hanging over the edges for easy removal later. Spray the parchment with non-stick cooking spray.

Step 2

Divide the Cadbury Mini Eggs evenly into two bowls; one bowl with whole eggs and the other with crushed eggs. To easily crush the eggs, place them in a ziploc bag and use the back of a metal spoon to tap on the eggs and break them apart into small chunks. Set the mini eggs aside for later.

Step 3

In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract until smooth and thoroughly incorporated.

Step 4

Add the granulated sugar and brown sugar to the bowl and mix until well combined. Try to eliminate any brown sugar clumps.

Step 5

Gently fold the flour, cocoa powder, and salt into the batter until just combined. Be careful not to over-mix here. Remember, the batter will get mixed more when you add the cadbury eggs, so don't overdo it.

Step 6

Gently fold about ½ of the crushed cadbury eggs and ½ of the whole cadbury eggs into the brownie batter until evenly combined. Use more or less eggs as desired, but remember to save some for sprinkling on top of the brownies.

Step 7

Then, transfer the batter to the prepared baking pan and use a rubber spatula to spread the batter evenly into the edges of the pan. Give the pan a few back-and-forth "wiggles" to help distribute the batter. Sprinkle the remaining crushed and whole cadbury eggs on top of the brownie batter for a pretty look.

Step 8

Bake for 40-50 minutes or until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs. For a fudgier brownie, bake closer to 40 minutes. For a cake-like brownie, bake 50-55 minutes.

Step 9

Remove the brownies from the oven and allow them to cool completely in the pan before slicing them into squares. Enjoy!