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Fudgy Cadbury Mini Egg Brownies

Creamy mini chocolate candy coated eggs are mixed and layered in these perfect Fudgy Cadbury Mini Egg Brownies.
Course: Dessert, Snack
Cuisine: Dessert, holiday
Keyword: brownies, cadbury, easter, easter candy, fudgy, milk chocolate, semi sweet chocolate
Servings: 12

Ingredients

For the Brownies:

  • 1 Cup Salted Butter
  • ¾ Cup Semisweet Chocolate Chips or Chunks
  • 1 ¼ Cups Granulated Sugar
  • 2 Large Eggs
  • 2 Teaspoons Pure Vanilla Extract or Pure Vanilla Bean Paste
  • ¾ Cup All Purpose Flour
  • ¾ Cup Unsweetened Cocoa Powder
  • ½ Teaspoon Salt
  • 1 Cup Chocolate Chips of Choice
  • 1 9 Ounce Bag of Cadbury Mini Eggs, crushed (reserve ½ cup for topping)

For the Ganache Topping:

  • ½ Cup Heavy Cream
  • 1 Cup Chocolate Chips of Choice
  • ½ Cup Mini Eggs, chopped (to sprinkle over ganache)
  • ⅓ Cup Chocolate Chips of Choice (to sprinkle over ganache)

Instructions

  • 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.

Notes

See blog for dietary substitutions on dairy and gluten.