easter egg brownies

These super decadent Mini Egg Brownies are the perfect sweet treat to celebrate Easter. The Dark Chocolate Brownies are packed with dark and white chocolate chunks and topped with Mini Eggs for that extra crunch and pop of colour!

Easter Mini Egg Brownies

150 gr Unsalted Butter

200 gr Dark Cooking Chocolate

Eggs (medium, at room temperature)

60 gr Brown Sugar

60 gr Caster Sugar (or fine white granulated sugar)

60 gr Plain / All-Purpose Flour

Salt

75 gr White Chocolate

gr Chocolate

gr Cadbury Mini Eggs (or similar mini chocolate eggs)

Preheat your oven on 180&#39;C/350&#39;F. Line a 21x21 cm (8x8 inch) square baking pan with baking paper.

Finely chop the Dark Chocolate required for the brownies and set aside. Roughly chop the Dark Chocolate and White Chocolate required for the filling. Optionally, chop half of the Mini Eggs. Set all aside.

Place the chopped Dark Chocolate (200 grams) it in a heat-proof bowl with the Butter. Melt over a double-boiler or in the microwave in 30 seconds increments until smooth (see note 1). Set aside to cool down.

In the bowl of your mixer or a large mixing bowl if using a hand mixer, whisk together the Eggs, Brown Sugar and White Sugar for 3 to 5 minutes on medium speed or until it has increased in size and looks very bubbly.

Pour the melted Chocolate / Butter into the bowl with the Eggs and Sugar (see note 2). Gently whisk until combined.

Sift in the Flour and Salt. Using a spatula or with the mixer on low speed, mix it in until just incorporated (see note 3).

For the filling, gently mix in the second batch of Dark Chocolate Chunks and the White Chocolate Chunks. Fold with a spatula until the chunks are evenly spread throughout the brownie batter.

Pour the batter in the prepared pan and top with the Mini Eggs (see note 4).

Bake for 16 to 18 minutes, or until the centre looks set and the top is shiny. A toothpick or knife should still come out slightly wet (see note 5).

Leave to cool down for 20 to 30 minutes (or until fully cooled down if serving later) before removing from the pan and slicing it.

These decadent Cadbury Mini Egg Brownies are the perfect Easter dessert! They&#39;re super fudgy and chewy chocolate brownies loaded with delicious candy-coated Cadbury mini eggs. They&#39;re so easy to make in one bowl and will leave you craving more!

Cadbury Mini Egg Brownies

unsalted butter, melted

eggs

vanilla extract

sugar

brown sugar, packed

all-purpose flour (*see notes for gluten-free option)

cocoa powder

salt

½ cups Cadbury Mini Eggs (divided, (half chopped, half whole))

Preheat the oven and prepare a square baking pan.

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.

Divide and crush the cadbury mini eggs.

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.

Whisk the butter, eggs, and vanilla.

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

Add the granulated sugar and brown sugar.

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

Fold in the dry ingredients.

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&#39;t overdo it.

Mix in the cadbury mini eggs.

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.

Transfer the batter to the pan and top with additional cadbury eggs.

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 &quot;wiggles&quot; to help distribute the batter. Sprinkle the remaining crushed and whole cadbury eggs on top of the brownie batter for a pretty look.

Bake the brownies until set in the center.

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.

Remove and let brownies cool before serving.

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

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Top 2 easter egg brownies recipes from across the web

The most viewed easter egg brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easter Mini Egg Brownies

Cadbury Mini Egg Brownies

The most viewed easter egg brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine