Easter Brownies are a homemade brownie topped with Cadbury Mini Eggs making this one of the easiest Easter Desserts you could make! Your family will LOVE these fudgey and festive brownies.
Easter Brownies with Mini Eggs
Nothing is more easter than Cadbury Mini Eggs, am I right? 😉 As always, I like to think of one fun holiday specific dessert to add to my blog every year. (If you haven’t seen my latest Lucky Charms Muddy Buddies for St Patrick’s Day or Chocolate Strawberry Cheesecake Cookies for Valentines day.. you’ve got to go check them out!!)
This year for Easter, these little beauties were born. These will hands down be the fudgiest brownies on the block (or at the Easter Egg Hunt , ya know, whichever is most important. 😉) This brownie base is the same as my Caramel Brownies, so if you liked those, you’ll love these!!
I made these brownies all Easter and festive by adding Cadbury Mini Eggs on top before baking. Yes, stupidly simple. They are seriously top notch, though! Random side note: I bought the GIANT bag of the eggs when making this recipe and there were literally only 10 blue eggs. Who knows?!
How to make Easter Brownies
To make the brownie batter, the first step (and a very important one at that!) is to melt your butter and whisk in the cocoa. You will end up with a very dark syrupy type substance.
You’ll then add sugar into the butter and cocoa mixture. Use an electric hand mixer and mix until well combined.
The sugar will cool the butter down to about room temperature, but it is always a good idea to check the temperature before this next step.
Next we will add in the eggs and vanilla. It is important to check the temperature because if the mixture is hot you will cook the eggs! we definitely don’t want to cook those until the brownies are in the oven.
Mix, again with an electric mixer, until completely combined and smooth. The color will lighten a bit during this step.
Lastly, add in salt and flour. The batter will be very very thick, but should come together easily.
Brownie batter COMPLETE!!
The next step is to spread the brownie batter into the bottom of a parchment paper lined 8×8 pan.
Do you have to use the parchment paper? No, but it makes life so much easier! If you decide to forgo the parchment paper, make sure to spray your pan with non-stick spray.
After spreading the brownie batter into the pan and smoothing it, it is time to add in the Cadbury Mini Eggs.
HINT: to make cutting the brownies easier, try to not place eggs where you will want to cut the brownies. If you cut the brownies while they are warm, any egg that needs to be cut through will be pushed through the brownie to the bottom of the pan. Funny story about this can be found below. 😉
Bake the brownies for 25 minutes at 350°. Wait about 10 or so minutes to cut them if you want to eat them while they are warm! I like to sprinkle mine with a little powdered sugar to make them look fancy. 😊
They keep well for up to 3 days in an air tight container.
FUNNY STORY (that has no benefit to the recipe or post, so scroll on by if you don’t care.. 😂): So, you know my tip about strategically placing those eggs? Yeah, well I didn’t do that. I wanted to cut the brownies when they were warm (for those ooey gooey pictures!) but didn’t want to push all of the eggs down to the bottom..
So I FLIPPED THE BROWNIES UPSIDE DOWN, cut the brownies and then flipped the brownies right back up again. It literally took me 20 minutes to cut the brownies. This was definitely near disaster, but it totally worked. #worthit 😉
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Easter Brownies
Ingredients
- 1/2 cup butter melted
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 1/2 cups flour
- 45 cadbury mini eggs
Instructions
- Preheat the oven to 350°. Line a 8×8 pan with parchment paper. Set aside.
- Melt the butter, whisk in the cocoa until there are no more lumps.
- Pour the butter and cocoa mixture into a large bowl. Add in the sugar and mix using an electric mixer until well combined. It will be grainy.
- Mix in the eggs and vanilla thoroughly.
- Add the Flour and salt to the bowl and combine. The batter will be very thick.
- Spread the batter into the 8×8 pan.
- Press the Cadbury mini eggs into the batter slightly. Note: to make cutting the brownies easier, try to avoid placing an egg where you will be cutting.
- Bake at 350° for 25 minutes.
- Allow to cool for 5-10 minutes before cutting.
Easter Brownies
Easter Brownies are a homemade brownie topped with Cadbury Mini Eggs making this one of the easiest Easter Desserts you could make! Your family will LOVE these fudgey and festive brownies.
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 brownies
Ingredients
- 1/2 cup butter melted
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 1/2 cups flour
- 45 cadbury mini eggs
Instructions
- Preheat the oven to 350°. Line a 8×8 pan with parchment paper. Set aside.
- Melt the butter, whisk in the cocoa until there are no more lumps.
- Pour the butter and cocoa mixture into a large bowl. Add in the sugar and mix using an electric mixer until well combined. It will be grainy.
- Mix in the eggs and vanilla thoroughly.
- Add the Flour and salt to the bowl and combine. The batter will be very thick.
- Spread the batter into the 8×8 pan.
- Press the Cadbury mini eggs into the batter slightly. Note: to make cutting the brownies easier, try to avoid placing an egg where you will be cutting.
- Bake at 350° for 25 minutes.
- Allow to cool for 5-10 minutes before cutting.
Karli Bitner
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