Keep Easter dessert easy and fun by baking up a batch of Cadbury Egg Brownies that are made with pantry staple ingredients and Cadbury Mini Eggs!
Adults will love how quick and simple they are to make, while kids will delight in the sweet Easter excitement!
Delicious Brownies with Milk Chocolate Cadbury Eggs
Turn one of Easter’s favorite eggs into a fun sweet treat that’s filled with pastel colors and crunchy milk chocolate Cadbury eggs!
These fudgy homemade brownies are covered in a smooth chocolate frosting and then topped with Easter sprinkles and crushed Cadbury Eggs. A simple hand-held dessert that makes the perfect Easter treat!
Indulge in some holiday baking that’s made with pantry staple ingredients in under an hour! This way you can enjoy Easter without any extra hassle while still devouring a delicious homemade brownie that’s dressed up for the occasion!
Serve these yummy Cadbury Egg Brownies up at Easter dinner, individually wrap them and send them to school with your kids for a classroom treat, or simply enjoy a batch with your family at home!
Rebecca’s Recipe Review
Taste: Rich, fudgy, and sweet.
Texture: Dense but soft with little bits of crunch from the candy shells.
Ease: 5/10
Pros: Sweet, Eastery, and bound to be a hit with those who already love Cadbury Mini Eggs!
Cons: It could be too sweet for some. See the unfrosted option in the recipe notes.
Would I Make This Again? Yes, as an Easter treat, I think these brownies are fun and delicious!
Cadbury Egg Brownie Ingredients
If there’s one thing I appreciate about holiday baking, it’s recipes that are made with pantry staple ingredients.
There’s enough running around and expense in the big holiday meal, Easter baskets, and filling eggs, so when I find a stand-out recipe that calls for what I already have on hand, you can bet I’ll happily (and easily) whip it up!
And that’s exactly what you get with this Cadbury Eggs Brownie Recipe, which uses pantry staple ingredients—with the addition of Cadbury mini eggs, of course.
The homemade brownie layer is made with salted butter, sugar, canola oil, eggs, pure vanilla extract, flour, unsweetened cocoa powder, and sea salt.
Once the baked brownies are cooled, they’re covered in a divine 6-ingredient homemade chocolate frosting. This is made with salted butter, unsweetened cocoa powder, powdered sugar, vanilla extract, and heavy cream.
Then add the Easter touch by sprinkling on crushed Cadbury Mini Eggs and colorful Easter sprinkles!
How To Make Brownies With Cadbury Eggs
A full recipe card with step-by-step photos and ingredient quantities for these brownies can be found at the end of the post. Leave a comment if you have any questions about this recipe!
- Melt salted butter over low heat and then add granulated sugar. Stir the mixture until it has started to emulsify, then remove from heat and allow the mixture to cool.
- Beat the canola oil and vanilla extract into the melted butter mixture until fully combined.
- Mix in the eggs, one at a time.
- Sift in the all-purpose flour, unsweetened cocoa powder, and fine sea salt then stir the batter gently and minimally.
- Crush or chop the Cadbury mini eggs.
- Pour homemade brownie batter into the prepared pan and then bake it in the preheated oven.
- Cool the pan of brownies before adding the next layers.
- Prepare the frosting by creaming the salted butter with unsweetened cocoa powder. Then mix in powdered sugar, vanilla extract, salt, and heavy cream until the homemade frosting becomes light and fluffy.
- Dollop the chocolate frosting over the top of the cooled brownies and then spread it out evenly over them.
- Sprinkle the crushed Cadbury Mini Eggs and Easter sprinkles over the frosted brownies. Enjoy!
Variations For Cadbury Eggs Brownies
- Unfrosted – For an Easter Day Dessert that’s not as sweet, you can skip the frosting layer. Instead, just sprinkle the crushed Cadbury eggs over the top of the batter before baking.
- Cream Cheese Frosting – Frost these Easter Brownies with a Peanut Butter Cream Cheese Frosting or the classic cream cheese frosting that I use on my Red Velvet Cake recipe!
- Vanilla Frosting – Use my 5-star American Buttercream Frosting for another flavor variation on this Easter treat!
- Storebought Frosting – Keep it simple by grabbing a can of storebought frosting! You can also check with the bakery section at your local grocery store as oftentimes they will sell containers of their homemade frosting.
- Holiday Variation – Exchange the Easter Cadbury Eggs for other holiday or seasonally color-coated candies to make this brownie recipe year-round!
Lining The Pan – When lining the pan, make sure some of the parchment paper hangs over the edge to make removing the brownies easier. You may need two sheets of parchment paper, one going in each direction. When arranging the paper make sure the piece that goes the shorter distance is under the piece that goes the entire length of the pan.
Measuring Ingredients – To achieve the most accurate taste and texture, measuring the ingredients with a kitchen scale works best. At a minimum, I’d encourage checking out my post on How To Measure Flour correctly to ensure these Easter Brownies don’t turn out dry and crumbly!
Beating The Batter – When mixing in the last of the dry ingredients, mix only until the dry streaks are gone. It’s important to stir gently and minimally at this step so that the batter doesn’t become overworked which would cause the brownies to lose their fudgy texture.
Crushing Cadbury Eggs – We tried crushing the Cadbury eggs in a bag and using a food processor but found that crushing them like you would a garlic clove by using the side of a knife and pressing it down worked well. If you’d like, you don’t even need to crush the eggs, you can leave them whole!
Easy Slicing – For clean, easy slicing, I find that a plastic knife works best. You can also chill the Easter brownies for one hour and then use a sharp knife to slice them in one straight-down motion (you may need to clean the blade between slices).
How To Store Cadbury Mini Egg Brownies
Store Cadbury Mini Egg Brownies in an airtight container or tightly wrap the baking pan with plastic wrap. The Easter brownies can then be enjoyed for 3 to 4 days.
If you’d like to prep ahead of time for your Easter Celebrations, you can bake the brownies ahead of time and then freeze them for up to 3 months! To do so, bake the brownie recipe and allow them to cool. Then slice and wrap each brownie in plastic wrap and again in aluminum foil, afterward place the double-wrapped brownies in a Ziploc freezer bag.
When you’re ready to enjoy or serve them, thaw the brownies at room temperature and then frost them, and add the crushed chocolate eggs on top.
How To Serve Cadbury Egg Brownies
These Chocolate Egg Brownies are best served as is among family and friends while you celebrate spring and Easter! They make the perfect hand-held treat that eliminates messy serving!
Serve them up with another Easy Easter Dessert such as Easter Blondies or Bunny Bait! Both of which are a big hit among the kids just like these Cadbury Egg Brownies are!
However, if you’re partial to Cadbury creme eggs then I’d suggest a batch of gourmet-style Cadbury Creme Egg Cookies or a big bowl of Cadbury Creme Egg Dip!
Did You Make This Recipe?
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Cadbury Egg Brownies
Equipment
- 1 9×13-inch metal cake pan
- Measuring Cups
- Measuring spoons
- 3 rubber spatulas
- 1 Medium saucepan
- 2 small bowls
- 1 Sifter
- 1 Large mixing bowl
- 1 large saucepan
Ingredients
Brownie Layer
- 1 cup salted butter 227g
- 2½ cups granulated sugar 500g
- 2 tablespoons canola oil or vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- ¾ cup + 2 tablespoons all-purpose flour 116g
- ¾ cup + 1 tablespoon unsweetened cocoa powder 80g
- 1 teaspoon fine sea salt or ¾ teaspoon salt
- 1½ cups Cadbury Mini Eggs roughly chopped/crushed
Frosting Layer
- ½ cup salted butter 113g
- ½ cup unsweetened cocoa powder 50g
- 1¾ cups powdered sugar 200g
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup heavy cream
Topping
- ½-¾ cup Cadbury Mini Eggs roughly chopped/crushed
- 2 tablespoons Easter sprinkles optional
Instructions
Brownies
- Preheat oven to 350°F, line a metal 9×13-inch cake pan with parchment paper, and spray lightly with cooking spray. Ensure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction of the pan – make sure the one that goes across the shorter distance is under the one that goes along the entire length of the pan.
- Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add the 2½ cups granulated sugar and stir until the butter and sugar have started emulsifying and no butter is separated on top of the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Mix in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the ¾ cup + 2 tablespoons all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, and 1 teaspoon fine sea salt into the butter and sugar mixture.
- Stir the dry ingredients in gently until almost all the dry streaks are gone.
- Roughly crush or chop 1½ cups Cadbury Mini Eggs (you don't need to crush every egg; some whole in the brownie is just fine). I found crushing them like you would a garlic clove with the side of a knife and pressing it down on them worked pretty well. But you can only do a few at a time.
- Fold the chopped eggs into the brownie batter.
- Pour the brownie batter into the prepared baking pan and bake for 28 to 32 minutes.
- Remove from the oven and allow the brownies to cool completely before adding the next layers. Lift the brownies out of the pan using the edges of the parchment paper before frosting.
Frosting
- Cream together ½ cup salted butter and ½ cup unsweetened cocoa powder in a stand mixer with a paddle attachment or in a large bowl with a hand mixer. Start on low/stir speed then increase to high for 1 minute.
- Add 1¾ cups powdered sugar, 1½ teaspoons vanilla extract, and ¼ teaspoon salt to the bowl. Pour ½ cup heavy cream over the top to wet and weigh down the sugar. Mix at a low/stir speed until the powdered sugar is mostly incorporated, then increase the speed and mix for 1 to 2 minutes until light and fluffy. The frosting will look light brown but will darken as it rests.
- Use a large cookie scoop or spoon to dollop the frosting on top of the brownies. Then, use an offset spatula or the back of a large to spread it around.
Topping
- Sprinkle ½-¾ cup Cadbury Mini Eggs (a mix of whole and slightly crushed – any shards can act as sprinkles) and 2 tablespoons Easter sprinkles (if using) over the top of the frosted brownies.
- Use a plastic knife for the cleanest cuts or chill the brownies for 1 hour and use a sharp knife to slice.
Video
Notes
- You will need a bit more than a 9oz. bag of Cadbury Mini Eggs, but less than the 16 oz. bag.
- Crushing the eggs can be tricky. We tested crushing in a bag, but the shards from the egg shells cut the bag. We also tried the food processor, which turned some eggs to dust and left others primarily untouched. I think a food chopper that you are able to press down on might work well though. We went with the knife press because it’s something everyone should be able to do without special equipment.
- You can skip the frosting layer and sprinkle the additional Cadbury eggs on top of the batter before baking.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Karen says
Super fun recipe to make. Sweet, rich & the perfect bite.