Cadbury Egg Chocolate Brownies (Print Version)

Fudgy chocolate brownies with crushed Cadbury mini eggs and a crunchy chocolate topping for extra texture.

# What You'll Need:

→ Chocolate Brownie Base

01 - 7 oz dark chocolate, chopped
02 - 1/2 cup unsalted butter, cubed
03 - 1 cup granulated sugar
04 - 1/2 cup light brown sugar
05 - 3 large eggs
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon salt
10 - 3/4 cup Cadbury mini eggs, halved or crushed

→ Crumbled Chocolate Topping

11 - 1/4 cup unsalted butter, melted
12 - 1/2 cup all-purpose flour
13 - 2 tablespoons light brown sugar
14 - 2 tablespoons unsweetened cocoa powder
15 - 1/4 cup dark or milk chocolate, finely chopped
16 - 1/3 cup Cadbury mini eggs, roughly crushed

# How to Make It:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl, melt the dark chocolate and butter together over a saucepan of simmering water or in the microwave in 30-second bursts, stirring until smooth. Allow to cool slightly.
03 - Whisk in the granulated sugar and brown sugar until combined. Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Sift in the flour, cocoa powder, and salt. Fold together gently until just combined—do not overmix.
05 - Fold in the halved or crushed Cadbury mini eggs. Spread the brownie batter evenly into the prepared pan.
06 - Mix melted butter, flour, brown sugar, and cocoa powder in a bowl until crumbs form. Stir in the chopped chocolate and crushed mini eggs.
07 - Sprinkle the crumble topping evenly over the brownie batter.
08 - Bake for 28 to 32 minutes, or until the edges are set and a skewer inserted in the center comes out with a few moist crumbs. Do not overbake to maintain fudgy texture.
09 - Allow brownies to cool completely in the pan before lifting out and cutting into 12 squares.

# Additional Tips::

01 -
  • That fudgy center with the satisfying crunch on top hits two textures at once, which feels like cheating in the best way.
  • Cadbury eggs tucked inside and scattered across the top make these feel fancy enough for guests but simple enough for a quiet Tuesday night.
  • They stay moist for days if you actually manage not to eat them all in one sitting.
02 -
  • The skewer test matters here: a few moist crumbs clinging to it means success, but a completely clean skewer means you've overbaked and lost the fudge.
  • Don't skip cooling completely; I learned this the hard way by trying to cut brownies warm, which resulted in chocolate crumble everywhere and a frustrating mess.
  • Weight your ingredients if possible, especially flour and cocoa, because measuring by volume can lead to dry, dense brownies that disappoint.
03 -
  • Always measure cocoa powder by spooning it into a measuring cup and leveling with a knife, since cocoa compacts easily and too much makes brownies bitter.
  • If your kitchen is warm, let your melted chocolate cool for a few minutes before adding eggs; this prevents them from curdling or cooking unevenly.
  • The parchment overhang is truly a game-changer; it turns removal from a nervous event into a confident pull.
Go Back