These super simple, deliciously fudgy Easter Brownies with Cadbury Mini Eggs are made with not 1, not 2, but FIVE (5!!!) types of chocolate – including my favorite chocolate candy, Cadbury Mini Eggs – for a dessert that is 100% Easter Bunny approved. Even better, they can be made in just one bowl, no mixer required. Happy Easter, indeed!
⭐ Why You’ll Love This Recipe
Spring has sprung, which means the arrival of my favorite chocolate candies: Cadbury Mini Eggs! When these babies hit the shelves, I simply can’t help myself.
Aside from eating them by the handful, I just have to incorporate their pastel-hued preciousness into as many Easter-themed desserts as I can. These Easter egg brownies are just my most recent obsessive iteration of what I consider the most fun milk chocolates around.
Since I’m a certified chocoholic, these Easter Brownies with Cadbury Mini Eggs are absolutely packed to the gills with fudgy texture and chocolatey goodness. Flavored with semisweet chocolate and cocoa powder, studded with milk chocolate chips and mini eggs, then topped with a raspberry chocolate drizzle and even more Cadbury treats, these are quite possibly the most decadent brownies I have ever created.
While that all might sound like a LOT, I am happy to report that the workload involved is anything but. With just about 10 minutes of active prep time, you can have these ooey gooey delights ready for the oven, meaning they’re easy enough for a quick weeknight baking session. Now let’s HOP to it! (Bunny pun 1000% intended.)
These extra chocolatey Easter brownies require surprisingly few ingredients. Here are a few notes to keep in mind:
- Unsalted Butter - Butter makes everything better, especially when it is good butter. Reach for grass-fed, organic, and/or cultured butter where possible. If you want to cut back on dairy, feel free to swap in your favorite plant-based substitute.
- Egg & Egg Yolks - Using a higher ratio of egg yolks to whole eggs results in a denser, fudgier brownie. Remember, eggs are easiest to separate when they are fresh from the fridge, but you should let them come to room temperature before whisking into brownie batter to keep them from making the chocolate seize.
- Neutral Oil - Any neutral oil will work here. Canola, vegetable, corn, grapeseed, or avocado all come to mind.
- Greek Yogurt - If possible, opt for full-fat Greek yogurt for the best flavor. You can also substitute sour cream here if you prefer. If you and dairy aren’t on friendly terms, use the best plant-based substitute you can find.
- Vanilla Extract - This can easily be replaced with vanilla powder or vanilla paste instead.
- Granulated Sugar & Brown Sugar - If you have to choose only one kind of sugar, I suggest reaching for dark brown sugar here. The flavor is deeply caramelly and robust, helping to emphasize the deep dark chocolatey goodness we’re going for in our Easter brownies.
- All-Purpose Flour - There’s not a ton of flour in this recipe, which leads me to believe it would be a good candidate for substituting your favorite cup-for-cup all-purpose gluten-free flour blend if needed. If you do make the swap, let me know how it turns out in the comments below!
- Semisweet Chocolate - Since this is a primary ingredient, be sure to reach for high-quality chocolate with at least 55% cocoa content. If you are a die-hard dark chocolate fan, feel free to swap in bittersweet chocolate for a more grown-up Easter brownie.
- Black Cocoa Powder - If you like dark chocolate, you’re going to LOVE black cocoa powder. Similar to dutch-process cocoa powder, this variety has been heavily alkalized to reveal extra smooth (non-bitter) notes of unsweetened chocolate. It also gives these Easter brownies their signature, soil-adjacent color.
- Milk Chocolate - While you’re free to use milk chocolate chips here, I find that the slightly irregular shapes of chopped chocolate make for more enticing pockets of melty goodness. I also find that quality bar chocolate is easier to find than quality chips.
- Cadbury Mini Eggs - You have the option of white, dark, or milk chocolate mini eggs here. I personally prefer the OG milk chocolate variety, but you do you!
- Raspberry Valrhona Chocolate - Completely optional but exceptionally pretty, a hot pink drizzle of raspberry-flavored chocolate takes these mini egg brownies over the top.
You don’t need a ton of equipment to make my chocolate mini egg brownies, which makes them even more lovable. Here’s what you’ll need:
- Double Boiler- Before you go getting intimidated, all you need to make a double boiler with your existing kitchen equipment is a heat-proof bowl and a small or medium sized saucepan. Fill the pan with about an inch of water and place the bowl on top. Make sure the bottom of the bowl doesn’t touch the water or you’ll scorch your chocolate.
- 8x8-inch Square Baking Pan - If you don’t have the right sized pan on hand, check out this handy conversion chart.
- Parchment Paper - Aside from using this to line your baking tin, you can also fold up a little cone shaped piping bag for drizzling on your raspberry chocolate garnish.
- Mesh Strainer or Sifter - If you don’t have a dedicated sifter on hand, you can easily use your mesh strainer instead. Simply stir the dry ingredients with a regular eating spoon to help move them through the holes.
📖 Step by Step Instructions
PREP: Preheat the oven to 350F. Grease an 8x8 inch pan, then line with parchment.
MELT: Melt the butter and semisweet chocolate together in a double boiler over low heat, taking care not to overheat by mixing throughout the process. Once melted, remove from heat and allow the mixture to cool until the temperature is lukewarm. PRO TIP: Feel free to reuse the same bowl for melting your chocolate drizzle. No need to wash it out first!
WET INGREDIENTS: Whisk together the egg, egg yolks, oil, greek yogurt and vanilla extract in a medium bowl. Mix in the chocolate and butter combination then add sugars and whisk to combine.
DRY INGREDIENTS: Sift the all-purpose flour and black cococa powder into the bowl with wet ingredients and add kosher salt. Fold everything together until the flour has been incorporated before adding chocolate and mini eggs and folding once more with a spatula.
BAKE: Pour the brownie mix into a prepared pan. Bake the brownies for 23-25 minutes - you should see that the tops of the brownies are no longer wet, but still quite soft when you gently press on them.
COOL & CUT: Remove from the oven and let them cool for about 20 minutes before cutting into squares and enjoying. If you prefer extra sharp edges, allow the brownies to cool further in the fridge for about an hour before cutting!
DECORATE & ENJOY: Drizzle the top of the brownies with raspberry chocolate and mini eggs to garnish and enjoy! Store in the fridge in an airtight container for up to a week.
👩🏻🍳 Expert Tips
Making my Easter-themed Cadbury Mini Egg Brownies is pretty straightforward, but I have a few extra pastry chef tricks up my sleeve:
- Bar chocolate is usually better. Call me a chocolate snob, but some brands of chocolate chips can be waxy and unappealing. I’ve found that for the absolute tastiest chocolate you can find at a regular grocery store usually comes in bar form. You can certainly order specialty feves or chips online, but a good bar is honestly just as delicious. I also love the irregularity of chopped chocolate vs. chips. Sometimes you can bite into a little puddle, and other times you can find your way into a pond!
- Eggs should be cold to separate, but room temp to bake with. Egg yolks become more delicate as they get warmer, so you should try to separate your eggs when they’re cold. (Did you ever notice how unusual it is for the yolk to break when they’re chilled?) However, since we’re working with temperamental chocolate, it’s very important to let the eggs (and yolks) come to room temperature before mixing up your batter.
- Use up your whites. Leftover egg whites aren’t always destined to become omelettes (though you can totally use them to make one). If you have more plans to bake later in the week, consider using them to make a batch of macarons or some fluffy meringue frosting. You can also whip up a delightfully foamy cocktail like my passion fruit gin fiz with them. Or, if you aren’t sure what your plans are, you can always freeze them! I recommend freezing them in square ice cube trays so you can pop out one at a time as needed.
💭 Recipe FAQs
Since these are exceptionally fudgy brownies, the normal wooden toothpick or skewer method will give false results. The tops of the brownies should be set, but still have quite a bit of give underneath. If you’re feeling scientific, shoot for an internal temp of 180-190F with an instant read thermometer.
Absolutely, but I always recommend seeking out dutch-process cocoa powder no matter what. Black cocoa powder is more of a specialty ingredient that has been extra dutched, but plain dutch-process cocoas (like Droste) will work perfectly well.
The high-fat content of this recipe (from ingredients like egg yolks and yogurt) contributes to the absolutely sumptuous texture of these Easter brownies.
More Easter Desserts
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Easter Brownies with Cadbury Mini Eggs
- 5 ounces (140 g) Semisweet chocolate , roughly chopped
- 6 tablespoons (84 g) Unsalted butter
- 1 Egg, large
- 2 Egg yolks, large
- ½ cup (112 g) Neutral oil, avocado, canola
- ¼ cup (50 g) Greek yogurt
- 1 teaspoons Vanilla extract
- ½ cup (100 g) Granulated sugar
- ½ cup (100 g) Brown Sugar, packed
- 1 cup (120 g) All-purpose flour
- ¼ cup (21 g) Black cocoa powder
- 1 teaspoon Kosher salt
- ¾ cup (130 g) Milk chocolate, coarsely chopped
- ½ cup (120 g) Cadbury mini eggs, chopped
- Mini Eggs and melted Raspberry Valrhona chocolate to garnish, optional
- Preheat the oven to 350°F and grease an 8x8 inch pan then line with parchment paper.
- Melt the butter and chocolate together in a double boiler over low heat, taking care not to overheat by mixing throughout the process. Once melted, remove from heat and allow the mixture to cool until the temperature is lukewarm.5 ounces Semisweet chocolate, 6 tablespoons Unsalted butter
- Whisk together the egg, egg yolks, oil, greek yogurt, and vanilla extract in a medium bowl. Mix in the chocolate and butter combination then add sugars and whisk to combine.1 Egg, 2 Egg yolks, ½ cup Neutral oil, ¼ cup Greek yogurt, 1 teaspoons Vanilla extract, ½ cup Granulated sugar, ½ cup Brown Sugar
- Sift the all-purpose flour and black cocoa powder into the bowl with wet ingredients and add kosher salt. Fold everything together until the flour has been incorporated before adding chocolate and mini eggs and folding once more with a spatula.1 cup All-purpose flour, ¼ cup Black cocoa powder, 1 teaspoon Kosher salt, ¾ cup Milk chocolate, ½ cup Cadbury mini eggs
- Bake the brownies for 23-25 minutes - you should see that the tops of the brownies are no longer wet, but still quite soft when you gently press on them.
- Remove from the oven and let them cool for about 20 minutes before cutting into squares and enjoying. If you prefer extra sharp edges, allow the brownies to cool further in the fridge for about an hour before cutting!
- Drizzle with raspberry chocolate and mini eggs to garnish and enjoy!Mini Eggs and melted Raspberry Valrhona chocolate to garnish
- Store in the fridge in an airtight container.
- How do I know when these brownies are done? Since these are exceptionally fudgy brownies, the normal wooden toothpick or skewer method will give false results. The tops of the brownies should be set, but still have quite a bit of give underneath. If you’re feeling scientific, shoot for an internal temp of 180-190F with an instant-read thermometer.
- Can I use regular cocoa powder in place of black cocoa powder? Absolutely, but I always recommend seeking out dutch-process cocoa powder no matter what. Black cocoa powder is more of a specialty ingredient that has been extra dutched, but plain dutch-process cocoas (like Droste) will work perfectly well.
- What makes a brownie fudgy rather than cakey? The high fat content of this recipe (from ingredients like egg yolks and yogurt) contributes to the absolutely sumptuous texture of these Easter brownies.