Get ready to experience the ultimate chocolate lover's dream! These Cadbury Mini Egg Brownies are not just another dessert - they're a magical combination of rich, fudgy chocolate and the iconic crunch of Cadbury Mini Eggs. Imagine biting into a decadent brownie where every mouthful surprises you with bursts of chocolatey goodness and delightful candy pieces. Whether you're looking to impress your friends, treat yourself, or create a show-stopping dessert, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup Cadbury mini eggs (chopped)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Add sugar to the melted butter and whisk vigorously until well combined and slightly lighter in color, about 2-3 minutes.
- Crack the eggs into the butter-sugar mixture one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Roughly chop the Cadbury Mini Eggs, reserving about 1/4 cup for topping. Fold most of the chopped eggs into the brownie batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the reserved chopped Mini Eggs on top of the batter, pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick - it should come out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the brownies out of the pan, then cut into 16 equal squares.
- For best flavor and texture, let the brownies sit at room temperature for an additional hour before serving.
Tips
- Use room temperature eggs for smoother batter integration and more consistent texture.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For extra indulgence, slightly crush the Mini Eggs before adding to create more varied texture.
- Use high-quality cocoa powder for richer chocolate flavor.
- Let brownies cool completely before cutting to ensure clean, neat squares.
- Store brownies in an airtight container at room temperature for up to 4 days.
- For an extra decadent touch, drizzle melted chocolate over the top after cooling.
- If you prefer gooier brownies, reduce baking time by 2-3 minutes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
