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Easter Brownies made with mini eggs

Easter Brownies with Cadbury Mini Eggs

These super simple, deliciously fudgy Easter Brownies 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!
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Brownie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 9 Brownies
Calories: 541kcal
Author: Emily Laurae

Equipment

  • Bowls
  • Spatula
  • Double Boiled (Saucepan & Bowl)
  • Spatula
  • Whisk
  • Fine Mesh Sieve
  • 8x8 Pan
  • Parchment Paper
  • Knife
  • Piping Bag (optional)

Ingredients
 

  • 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

Instructions

  • 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.

Notes

Frequently Asked Questions
  • 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.

Nutrition

Calories: 541kcal | Carbohydrates: 57g | Protein: 5g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 281mg | Potassium: 221mg | Fiber: 3g | Sugar: 40g | Vitamin A: 325IU | Calcium: 45mg | Iron: 3mg
Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!