Fudgy Easter Mini Egg Brownies (Printable Version)

Fudgy chocolate brownies studded with colorful Cadbury Mini Eggs, creating the perfect festive treat for your Easter table.

# What You'll Need:

→ Brownie Batter

01 - 6 tablespoons unsalted butter
02 - 2 oz semi-sweet chocolate bar, chopped
03 - 1 cup granulated sugar
04 - ½ cup light brown sugar
05 - 2 large eggs, at room temperature
06 - 1 teaspoon pure vanilla extract
07 - ½ cup unsweetened cocoa powder
08 - ½ cup all-purpose flour
09 - ½ teaspoon salt
10 - ¾ cup Cadbury Mini Eggs, divided

# Steps to Follow:

01 - Preheat oven to 325°F (165°C). Lightly spray an 8x8-inch baking pan with baking spray and line with parchment paper or foil.
02 - In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring between each, until smooth.
03 - Stir in the granulated and brown sugars until well blended. Whisk in the eggs and vanilla until the mixture becomes glossy.
04 - Fold in cocoa powder, flour, and salt with a silicone spatula until just combined.
05 - Gently fold in ½ cup of the Cadbury Mini Eggs.
06 - Spread the batter evenly into the prepared pan.
07 - Roughly chop the remaining ¼ cup of Mini Eggs and sprinkle on top.
08 - Bake for 40–45 minutes. Begin checking at 40 minutes — brownies are done when a toothpick inserted comes out with moist crumbs but no wet batter.
09 - Cool completely in the pan on a wire rack for 2 hours before slicing into squares.

# Additional Tips::

01 -
  • Ready in under an hour of active time
  • Uses pantry staples plus seasonal Mini Eggs
  • Perfect make-ahead dessert for Easter gatherings
  • No complicated decorating skills needed
02 -
  • These brownies freeze beautifully for up to 3 months
  • The brownies will continue to set as they cool so patience is key
  • Using the parchment paper sling makes removing and cutting much easier
  • Room temperature ingredients create a better texture
03 -
  • Let the brownies cool completely before cutting for clean slices and more developed flavor
  • Line your pan with parchment paper extending up the sides for easy removal
  • If you prefer a less sweet brownie reduce the granulated sugar to 3/4 cup

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