Creamy mini chocolate candy coated eggs are mixed and layered in these perfect Fudgy Cadbury Mini Egg Brownies.

Are you ready to take your Easter dessert game to the next level? Look no further than these indulgent Fudgy Cadbury Mini Egg Brownies. Rich, decadent, and packed with everyone's favorite Easter treat, these brownies are sure to impress your family and friends. Whether you're hosting an Easter gathering or simply craving a sweet treat, these brownies are the perfect choice. Let’s make them.

Ingredients:

1 Cup Salted Butter, melted
¾ Cup Semisweet Chocolate Chunks or Chips
1 ¼ Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Pure Vanilla Extract
¾ Cup Unsweetened Cocoa Powder
¾ Cup All-Purpose Flour
½ Teaspoon Salt
1 cup Chocolate Chips of choice
9-ounce bag of Cadbury Mini Eggs, chopped (reserve ½ cup eggs for topping)

Ganache Topping:

½ Cup Heavy Cream
1 Cup Chocolate Chips
½ Cup Chopped Mini Eggs, to sprinkle over ganache
⅓ Cup Chocolate Chips of Choice, to sprinkle over ganache

Instructions for making these Fudgy Cadbury Mini Egg Brownies:

Preheat your oven to 350°F (175°C). Spray an 8x8 baking pan with nonstick spray and line it with parchment paper for easy removal.

In a microwave-safe bowl, melt the salted butter and semisweet chocolate chunks or chips together. Stir until smooth and well combined.

In a separate large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until smooth and creamy.

Gradually pour the melted chocolate mixture into the sugar and egg mixture, stirring continuously until fully incorporated.

Sift in the unsweetened cocoa powder and all-purpose flour. Gently fold the dry ingredients into the wet ingredients until just combined. Mix in the salt.

Fold in the chocolate chips and chopped Cadbury mini eggs, reserving ⅓ cup of the mini eggs for topping.

Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake; you want the brownies to be fudgy.

While the brownies are baking, prepare the ganache topping. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy.

Once the brownies are done baking, remove them from the oven and let them cool in the pan for 10-15 minutes.

Pour the ganache topping over the slightly cooled brownies, spreading it evenly with a spatula.

Sprinkle the reserved chopped mini eggs over the ganache, gently pressing them into the surface. Sprinkle reminder of chocolate chips over the candy egg topped brownie.

Allow the brownies to cool completely in the pan before slicing and serving.

Frequently Asked Questions:

1. Can I use a different type of chocolate in the brownie batter?

Absolutely! Feel free to experiment with different types of chocolate to suit your taste preferences. Whether you prefer milk chocolate, dark chocolate, or semisweet chocolate, the choice is yours. Just ensure it's compatible with baking.

2. Can I make these brownies ahead of time?

Yes, you can! These brownies are perfect for making ahead of time, especially if you're planning for a busy Easter celebration. Simply store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. Just be sure to let them come to room temperature before serving.

3. Can I omit the ganache topping?

Of course! While the ganache topping adds an extra layer of indulgence to these brownies, they will still be delicious without it. Feel free to skip the ganache and simply enjoy the fudgy goodness of the brownies on their own.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.

Scharffen Berger makes a wonderful Oat Milk and Coconut Sugar Baking Chip that is dairy free.

Silk Dairy Free Heavy Cream is a great option for dairy free heavy cream.

No Whey Foods makes a vegan candy coated chocolate eggs.

Get ready to delight your taste buds and impress your guests with these Fudgy Cadbury Mini Egg Brownies. Whether you're celebrating Easter or simply craving a decadent chocolate treat, these brownies are sure to hit the spot. So gather your ingredients, preheat your oven, and let's get creating. Happy Easter and happy baking!

If you loved these Fudgy Cadbury Mini Egg Brownies, I’d be so grateful for you to leave a 5 star rating + review.

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!

XO,

Heather

PS- Try my Reese’s Peanut Butter Blondies for an indulgent peanut butter Easter egg flavor!

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