Mini Egg Brownies

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

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 169kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

½ cup unsalted butter melted
4 oz semi-sweet chocolate chopped
1 cup granulated sugar
2 large eggs
1 egg yolk
2 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ 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