Description
Experience indulgence at its finest with these Cadbury Egg Brownies! This rich and fudgy dessert features a decadent brownie base loaded with crushed Cadbury Mini Eggs, a creamy chocolate frosting layer, and a festive topping of more Cadbury Mini Eggs and optional Easter sprinkles. Perfectly sweet and chocolatey, they are a crowd-pleaser for holiday gatherings or anytime you crave an irresistible sweet treat!
Ingredients
Units
Scale
Brownie Layer:
- 1 cup salted butter (227g)
- 2 1/2 cups granulated sugar (500g)
- 2 tablespoons canola oil or vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup + 2 tablespoons all-purpose flour (116g)
- 3/4 cup + 1 tablespoon unsweetened cocoa powder (80g)
- 1 teaspoon fine sea salt or 3/4 teaspoon salt
- 1 1/2 cups Cadbury Mini Eggs, roughly chopped/crushed
Frosting Layer:
- 1/2 cup salted butter (113g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 3/4 cups powdered sugar (200g)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Topping:
-
- 1/2-3/4 cup Cadbury Mini Eggs, roughly chopped/crushed
- 2 tablespoons Easter sprinkles (optional)
Instructions
- Prepare Baking Pan:
Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, ensuring some overhang for easy removal. Lightly spray with cooking spray. - Cook the Sugar-Butter Mixture:
In a heavy-bottomed saucepan, melt 1 cup of salted butter over low heat. Stir in 2½ cups of granulated sugar until combined and emulsified, with no butter separation. Remove from heat and let it cool for 5 minutes, stirring occasionally. - Combine Wet Ingredients:
Stir in 2 tablespoons of canola oil and 1 tablespoon of vanilla extract into the cooled mixture until fully incorporated. Add 5 large eggs one at a time, beating them in until the mixture is smooth. - Incorporate Dry Ingredients:
Sift ¾ cup + 2 tablespoons of all-purpose flour, ¾ cup + 1 tablespoon of unsweetened cocoa powder, and 1 teaspoon of fine sea salt into the wet mixture. Gently stir until just combined, without overmixing. - Add Cadbury Mini Eggs:
Roughly crush 1½ cups of Cadbury Mini Eggs. Fold them into the brownie batter, leaving some pieces whole for added texture. - Bake the Brownies:
Pour the mixture into the prepared pan and smooth the top. Bake for 28–32 minutes. Once baked, let the brownies cool completely in the pan before adding frosting. - Prepare the Frosting:
In a bowl, cream together ½ cup salted butter and ½ cup unsweetened cocoa powder until light and fluffy. Add 1¾ cups powdered sugar, 1½ teaspoons vanilla extract, ¼ teaspoon salt, and ½ cup heavy cream. Start mixing on low speed, then increase to high for 1–2 minutes until fluffy. - Frost and Decorate:
Use a spatula to evenly spread the frosting over the cooled brownies. Sprinkle ½–¾ cup of chopped Cadbury Mini Eggs and 2 tablespoons of Easter sprinkles (if using) on top. - Slice and Serve:
Allow the frosting to set slightly or chill for an hour for cleaner slices. Use a plastic knife or a sharp knife to cut into 24 brownies. Enjoy!
Notes
- You may need slightly more than a 9oz bag of Cadbury Mini Eggs but less than the 16oz size.
- For easier egg-crushing, use the side of a knife to press down on the eggs. Avoid using a food processor, as it may produce uneven results.
- You can skip the frosting if desired and sprinkle chopped Cadbury Mini Eggs directly on top of the batter before baking.
Nutrition
- Serving Size: 1 brownie
- Calories: 235
- Sugar: 23
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48
