Fudgy Cadbury Egg Brownies

These Cadbury Egg Brownies have become my Easter tradition, combining the fudgy richness of homemade brownies with the colorful crunch of those beloved springtime chocolate eggs.

I first made these brownies for an Easter brunch and they disappeared faster than any other dessert. The colorful speckled eggs create such a festive look that my nieces now insist we make them every spring.

Ingredients

• Cadbury mini eggs: Add both texture and visual appeal. Their candy shell provides delightful crunch against the soft brownie.
• Semi-sweet chocolate chips: Create the rich chocolate base. Use good quality chips for best results.
• Unsalted butter: Allows you to control the salt level. Make sure it's at room temperature for easier melting.
• Granulated sugar and brown sugar: Combine for the perfect sweetness and moisture. The brown sugar adds depth of flavor.
• Eggs plus an extra yolk: Contribute to the fudgy texture. Room temperature eggs incorporate better.
• Vanilla extract: Enhances the chocolate flavor. Use pure extract rather than imitation for best taste.
• All purpose flour: Provides structure without toughness. Measure by spooning into measuring cup and leveling off.
• Cocoa powder: Intensifies the chocolate flavor. Dutch processed works particularly well here.
• Salt: Balances the sweetness and enhances chocolate flavor. Fine sea salt dissolves evenly throughout.

Step-by-Step Instructions

Prepare the pan and eggs:

Preheat your oven to 325°F while greasing an 8x8 pan with butter and lining with parchment. Take your time crushing the Cadbury eggs. A helpful technique is to place them under the flat side of a knife and press firmly until they crack. This creates perfect irregular pieces that distribute beautifully throughout the brownies.

Create the wet mixture:

Begin by thoroughly whisking two whole eggs and one egg yolk with both sugars until the mixture becomes slightly lighter in color. In a separate microwave-safe bowl, gently melt the butter and chocolate chips in 30-second intervals, stirring between each until smooth and glossy. When combined with the egg mixture, whisk immediately to prevent the eggs from cooking, then add vanilla for that essential aromatic note.

Prepare the dry ingredients:

Whisk the flour, cocoa powder and salt in a bowl until perfectly combined with no visible streaks of cocoa. This ensures even chocolate distribution and prevents bitter pockets in your finished brownies.

Combine everything:

Pour your wet ingredients into the dry mixture, whisking gently until just combined. Switch to a rubber spatula for the final strokes to avoid overmixing. Fold in three-quarters of your crushed Cadbury eggs, saving the most colorful pieces for the top.

Bake to perfection:

Spread the thick batter evenly in your prepared pan, taking care to reach the corners. Sprinkle remaining Cadbury pieces across the top, pressing them gently into the surface. Bake for exactly 30 minutes or until the center is just set but still slightly soft for that perfect fudgy texture.

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The Cadbury eggs are truly what make these brownies special to me. Their colorful shells add such a cheerful touch to the rich chocolate base. I remember the first time my daughter helped make these. She was so delighted by the candy-speckled batter that we now make them together every Easter as our special tradition.

Achieving the Perfect Texture

The key to these brownies is not overbaking them. When you check with a toothpick after 30 minutes, it should come out with a few moist crumbs clinging to it. Clean means overbaked, while wet batter means they need more time. The brownies will continue cooking slightly as they cool in the pan, developing that perfect fudgy center with slightly chewy edges.

Make-Ahead Options

These brownies actually taste even better the day after baking, making them perfect for advance preparation. If making for an Easter gathering, bake them the evening before and store at room temperature covered with foil. For longer storage, individual slices can be wrapped in plastic and placed in a freezer bag for up to three months. Thaw at room temperature for about an hour before serving.

Seasonal Variations

While Cadbury eggs make these perfect for Easter, you can adapt this recipe year-round by substituting other candies. Try crushed peppermint candies for Christmas, conversation hearts for Valentine's Day, or M&Ms in team colors for game day celebrations. The brownie base remains the same, letting you create seasonal treats throughout the year.

Frequently Asked Questions

→ Can I use a larger baking pan?

Yes, you can. However, ensure to adjust the baking time, as using a larger pan may result in thinner brownies that cook faster.

→ Can I substitute semi-sweet chocolate chips?

Yes, you can use dark or milk chocolate chips, but it may slightly alter the sweetness and flavor balance of the brownies.

→ What’s the easiest way to crush Cadbury mini eggs?

Use the flat side of a knife, similar to crushing garlic cloves, to easily break the Cadbury mini eggs into pieces.

→ How do I know when the brownies are done?

The brownies are done when the edges are set and a toothpick inserted comes out with a few moist crumbs but no wet batter.

→ Can I store leftover brownies?

Absolutely! Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.