These Cadbury Mini Egg Brownies are the best treat for Easter! Rich, fudgy brownies stuffed with milk chocolate candy eggs and topped with a chocolate drizzle.

Jump to:
You can't get ready for spring without Cadbury mini eggs, so I decided to jump right into spring and throw them into my favorite dessert, brownies! These mini egg brownies are the perfect treat for your Easter Sunday gatherings.
These brownies are super dense, fudgy, and rich- each bite bursting with those delicious mini eggs. The mini eggs add a nice touch of milk chocolate to these brownies. I like to drizzle extra chocolate on top because, why not!
If you love Cadbury eggs, you must try my Creme Egg Brownies. You can use creme eggs or caramel eggs to make them! If you are looking for another Easter treat, you must try my Blueberry Coffee Cake! It's perfect for Easter Brunch.
Why You Need to Make These Mini Egg Brownies:
- Easy to make- one bowl and less than an hour to whip this recipe up! Who doesn't love a one-bowl recipe?
- Perfect for Easter Sunday brunch, lunch, dinner, and dessert.
- You can top them with drizzled chocolate or white chocolate, and decorate with extra mini eggs or even Easter sprinkles. White chocolate would be fun to color with some pastels like pink, purple, green, or blue!
- They're fun to make with kids & family.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- butter- I usually use unsalted butter when baking, but no worries if you only have salted butter on hand. Just omit the salt that the recipe calls for!
- chocolate- I used a chopped semi-sweet chocolate bar for this recipe, but you could use chocolate chips as well.
- Cadbury mini eggs- This recipe isn't mini egg brownies without them! You could also swap for chocolate chips if mini eggs aren't your thing.

Step-by-Step Instructions
Step 1: In a large microwave-safe bowl, melt the butter and chocolate in the microwave for 30 seconds. Take out and stir, then microwave again in 15-second intervals until smooth and no chunks of chocolate are left.
Add the sugar and stir. Mix in the eggs and vanilla, and give this a good whisk for about a minute, until fully incorporated.
Add in the flour, cocoa powder, and salt. Mix until just incorporated. Fold in 1 cup of mini Cadbury eggs. Spread this into your parchment paper-lined baking pan.
Step 2: Bake for 30-35 minutes at 350°, until the brownies are just set and a toothpick comes out with moist crumbs (not raw batter).
Step 3: Remove and allow the brownies to cool completely. Once cooled, drizzle melted chocolate on top and sprinkle on some extra crushed mini eggs. Cut into squares and enjoy!

Frequently Asked Questions
Cadbury mini eggs are a creamy milk chocolate center that is coated in a crispy candy shell. They are so good!
Yes, you can! Double this recipe and use a 13x9 baking pan. They will probably need a few extra minutes of baking time.
Brownies should be a little underdone when pulling them out of the oven, but not still raw batter. Check the brownies by inserting a toothpick into the middle- if raw batter comes out, put it back in the oven for another 3 minutes and check again. If moist crumbs come out, that is fine. Let the brownies cool in the pan so they finish baking outside the oven.

Tips and Tricks
- spoon and level your flour- I always recommend spooning and leveling your flour when baking, especially if you don't have a kitchen scale to weigh ingredients. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Use parchment paper- line your baking dish with parchment paper for easy removal and clean up
- Don't overbake- overbaking brownies can't lead them to be too dense and chewy, instead of fudgy. Check the brownies by inserting a toothpick into the middle- if raw batter comes out, put it back in the oven for another 3 minutes and check again. If moist crumbs come out that is fine.
- Let them cool- While I know you're going to want to dig into the brownies right away, they do continue to bake while you let them sit in the pan to cool. They also cut better once they have cooled completely.
Storing & Freezing
Mini egg brownies can be stored in an airtight container for up to 5 days.
To freeze: Once they have cooled, I recommend cutting them into squares and then placing them into a freezer-safe container or bag. They are good in the freezer for up to 3 months. Defrost by letting them sit out and come to room temperature.

Want to try more brownie recipes?
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below - I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
📖 Recipe


Mini Egg Brownies
Ingredients
- 10 tablespoon unsalted butter melted
- 4 oz semi-sweet chocolate chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 2 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup Cadbury mini eggs plus extra for topping
Instructions
- In a large microwave-safe bowl, melt the butter and chocolate in the microwave for 30 seconds. Take out and stir, then microwave again in 15-second intervals until smooth and no chunks of chocolate are left. Add the sugar and stir. Mix in the eggs and vanilla, and give this a good whisk for about a minute, until fully incorporated.Add in the flour, cocoa powder, and salt. Mix until just incorporated. Fold in 1 cup of Cadbury mini eggs. Spread this into your parchment paper-lined baking pan.
- Bake for 30-35 minutes at 350°, until the brownies are just set and a toothpick comes out with moist crumbs (not raw batter).
- Remove and allow the brownies to cool completely. Once cooled, drizzle melted chocolate on top and sprinkle on some extra crushed mini eggs. Cut into squares and enjoy!
Notes
- Spoon and level flour- use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Line your baking dish with parchment paper for easy removal and clean up
- Check the brownies by inserting a toothpick into the middle- if raw batter comes out, put it back in the oven for another 3 minutes and check again. If moist crumbs come out that is fine.
- Let the brownies cool completely before cutting
Nutrition
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Hannah says
These were so fudgy and gooey and I love anything with mini eggs. My husband devoured them, they were amazing!
Kelly Hamilton says
Thanks for trying this recipe, Hannah! So happy to hear you liked them!