Easy recipe for the BEST Cadbury's mini egg brownies! These decadent and fudgy chocolate brownies are given an quick and colourful Easter twist with Mini Egg candies.
- Flour - either all purpose flour or plain flour will work in this recipe.
- Sugar - for this recipe, you'll need three types of sugar: superfine granulated (also known as caster sugar), light brown sugar (sometimes called muscovado) and powdered sugar (icing sugar).
- Cocoa powder - I like to use Dutch processed cocoa powder for the most chocolate-y finish.
- Eggs - large eggs at room temperature.
- Oil - these are a mini egg brownie without butter! Use a flavourless oil such as sunflower oil or canola oil works best in this recipe. You can use olive oil here if you are an olive oil lover, but it will impact the flavour of the overall brownie.
- Water - just a touch of your typical drinking water or tap water. This doesn't need to be especially warm or cool - aim for room temperature.
- Vanilla extract
- Cadbury's Mini Egg Chocolates - the star of the show for these Easter brownies!
How to Make Fudgy Mini Egg Brownies
To make these easy brownies, you need an 8" square baking tray, lined with parchment paper and two bowls.
In one bowl, stir together your dry ingredients. When it comes to brownies, the dry ingredients include your sugars, flour, cocoa powder and salt. Combine these so that it is well distributed to avoid needing to overmix the batter in the next steps.
In a larger bowl, whisk together the wet ingredients - the eggs, water, oil and vanilla - until combined.
Then add the dry to the wet and stir through with a spatula until you have a nice thick batter. Add the mini eggs and stir to distribute.
Pour the mixture into the lined baking tin and sprinkle over a handful of mini eggs on top. Bake in the centre of a preheated oven for about 30 minutes until a toothpick comes up mostly clean.
Tips for this Recipe
- Always line your baking pan - this might seem an avoidable pain, but I promise it will make your life easier later!
- To make gooey mini egg brownies, your goal is to avoid overbaking the batter. You want this to be cooked of course. But, if you keep them in the oven until a toothpick comes out clean, these will be drier and more like a rich chocolate cake than a fudgy brownie. For best results, remove from the oven when a toothpick comes out with some bits still on.
- Have patience and let these cool in the tin for about 2 hours before slicing. This will let the brownies firm up enough to slice more easily. You can of course dig in sooner, but the brownies will be messier to cut and might even seem slightly molten.
Absolutely! This recipe shows how you can make mini egg brownies easily with a fudgy brownie base, filled and topped with Cadbury's Mini Eggs.
These Easter Mini Egg Brownies will easily last for about 4 days at room temperature.
You can also freeze these brownies if making in advance. Allow them to cool completely first. Then slice and either wrap or place in a freezer safe container. These will keep in the freezer for about 3 months. Before serving, allow to defrost overnight.
Yes! There are other brands of candy coated chocolate eggs out there - you don't need to use Cadbury's specifically. Also, while this recipe is for an Easter-time bake with the classic mini egg candies, you can in fact use any other candy coated chocolate in place of these and achieve similar, non-season-specific results.
If you're still seeking a colourful brownie, but it is either not Easter or you don't have any mini eggs, try using M&Ms (or a similar product in the UK, Smarties). These chocolates with candy shells will act similar to the mini eggs in baking.
Looking for some more brownie inspiration? Try one of these dessert bars:
- Cadbury's Creme Egg Blondies
- Chocolate Marshmallow Brownies
- Potato Chip Brownies
- Biscoff Blondies
Or needing an Easter treat? Try:
Mini Egg Brownies
- 8" square baking tray
- 3 eggs
- ¾ cup flavorless oil such as sunflower oil or canola oil
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup all purpose flour or plain flour
- 1 cup cocoa powder Dutch processed
- ½ cup powdered sugar or icing sugar
- ½ cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar (muscovado) firmly packed
- 1 teaspoon salt
- 4 oz Cadbury's mini eggs (see note)
- Begin by preheating the oven to 350°F (175C/155C Fan) and lining your 8" square baking tray with parchment paper.
- In a medium bowl, mix together the dry ingredients - the flour, cocoa powder, salt, sugar, brown sugar and powdered sugar.
- In a separate large bowl, whisk together the wet ingredients - the eggs, oil, water and vanilla.
- Add the dry ingredients to the wet and mix together with a spatula until just combined. Avoid over-mixing or beating.
- Reserving a small handful of mini eggs for the top of the brownies, add the rest to the batter and fold to incorporate.
- Pour the batter into the prepared tray and smooth out to an even layer. Then top with the reserved mini eggs.
- Bake in the middle of the pre-heated oven until a toothpick inserted about 2" from the edge comes out mostly clean.
- Remove from the oven and allow to cool in the tin for 2 hours before slicing.