These Mini Egg Brownies are an easy and irresistible Easter treat: chewy, fudgy chocolate brownies studded with creamy Cadbury Mini Eggs. They have a moist, deeply chocolatey center, crisp crackly tops, and plenty of mini eggs folded into the batter and sprinkled on top for extra texture and color.
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If you enjoy these Cadbury mini egg brownies, you might also like Chocolate Walnut Brownies, Carrot Pound Cake, or Raspberry Chocolate Brownies for more dessert inspiration.
Best Mini Egg Brownie Recipe
This is a simple, dependable mini egg brownie recipe that’s perfect for Easter or any time you’re craving a chocolatey treat. The brownies are fudgy rather than cakey, with a rich chocolate taste enhanced by a touch of espresso powder. Cadbury Mini Eggs add a creamy, candy-coated crunch that complements the soft brownie interior.
What makes brownies more fudgy?
Fudgy brownies have a higher fat-to-flour ratio. In this recipe, melted butter and eggs contribute richness and a moist, dense texture. To keep the brownies extra gooey, remove them from the oven toward the lower end of the bake time—check at 25 minutes and pull them when the center is just set for a perfectly fudgy result.
What is the shell of a mini egg?
Cadbury Mini Eggs are milk chocolate candies coated in a crisp, colorful sugar shell shaped like small eggs. They’re a classic Easter candy and work beautifully in baked treats, offering a contrast of creamy chocolate and crunchy shell.
How to Make Mini Egg Brownies – Ingredients
- Melted butter – salted is fine; if you use unsalted butter, add a pinch more salt to taste.
- Eggs – room temperature eggs mix more evenly into the batter.
- Vanilla extract – use pure vanilla for the best flavor.
- Granulated and brown sugar – the mix delivers sweetness and chewiness.
- Unsweetened cocoa powder – for deep chocolate flavor.
- All-purpose flour – measure by weight or use the spoon-and-level method for accuracy.
- Espresso powder (optional) – enhances the chocolate depth; you can substitute a tablespoon of strong coffee.
- Salt – balances the sweetness.
- Cadbury Mini Eggs – chopped or crushed into the batter, plus extra whole eggs for the top.
For an extra indulgence, you can finish the brownies with a layer of chocolate fudge frosting.
Equipment
This recipe doesn’t require specialized tools. You’ll need a 9×9-inch baking pan, mixing bowls, a whisk, a rubber spatula, and parchment paper. A kitchen scale is helpful for precise flour measurement.
Tips and F.A.Q.
Eggs add richness and structure through fat and protein and help bind the batter. The fudginess of a brownie depends on the ratio of eggs, fat, flour, and cocoa rather than the number of eggs alone. This recipe uses three eggs for a rich, chewy texture; removing one will produce a slightly less dense result.
I don’t recommend reducing the eggs in this recipe. Two eggs will yield brownies that are lighter and less rich than intended.
Yes—plant-based egg replacers such as Just Egg or a commercial egg replacer can be used if you need an egg-free version. Results may vary slightly in texture.
Both work: oil often yields a moister interior, while butter provides richer flavor. This recipe uses butter for its classic, buttery taste while still achieving a fudgy texture.
Cadbury Mini Eggs are milk chocolate centers coated with a crunchy sugar shell, shaped like small eggs.
Store cooled brownies in an airtight container at room temperature for up to three days.
Yes. Cool completely first. For individual portions, wrap each brownie tightly in plastic wrap, then place in a freezer bag for up to two months. For the whole pan, wrap the block in plastic wrap and foil before freezing. Thaw wrapped at room temperature before serving.
If you try this recipe, please leave a star rating and a comment below—I love hearing your feedback. Share your photos by tagging @chenee_today on Instagram.
More Recipes for Your Easter Meal
- Pressure Cooker Ham Braised in Beer
- Smoked Mac and Cheese with Bacon
- Mini Eggs Cake
- Southern Baked Mac and Cheese
- Mini Carrot Cake
📖 Recipe
Mini Egg Brownies
Equipment you may need
- 9×9 baking pan
- Whisk
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup (227 g) salted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (134 g) granulated sugar
- 1 cup (213 g) packed brown sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon espresso powder (optional) or 1 tablespoon strong coffee
- 1/2 teaspoon salt
- 1 cup (243 g) Cadbury Mini Eggs, chopped or crushed, plus extra for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, whisk together the melted butter, eggs, and vanilla until smooth.
- Add the granulated and brown sugars and mix until combined.
- Sift in the cocoa powder, flour, espresso powder (if using), and salt. Fold gently with a rubber spatula until just combined.
- Fold in the chopped Mini Eggs, reserving some whole eggs for the top.
- Spread the batter evenly in the prepared pan and top with the reserved Mini Eggs.
- Bake for 30–35 minutes, or until the center is set. For extra gooey brownies, check at 25 minutes and remove when the center is just barely set.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Serving: 1 brownie • Calories: 313 kcal • Carbohydrates: 31 g • Protein: 4 g • Fat: 21 g • Saturated Fat: 10 g • Cholesterol: 66 mg • Sodium: 250 mg • Fiber: 3 g • Sugar: 22 g
