Cadbury Mini Egg Brownies

Chewy cocoa powder brownies with Cadbury mini eggs on a purple table.

Rich and chewy cocoa brownies filled and topped with Cadbury mini eggs. These colorful pastel brownies are perfect to celebrate Easter and springtime. Recipe makes one 8 x 8 pan of brownies and requires just two bowls.

Course Dessert

Cuisine American, Holidays

Keyword Brownies, Cocoa Powder, Easter, Spring Desserts

Prep Time 20

Cook Time 28

Total Time 48

Servings

Calories 232kcal

Author Emma J. Watling

Equipment

hand mixer

Ingredients

10 Tablespoons unsalted butter cubed
1¼ cups granulated sugar
1/2 cup all purpose flour
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon baking soda
2 teaspoons vanilla
2/3 cup unsweetened cocoa powder = 2 ounces
2 large eggs
1 cup Cadbury mini eggs, broken and divided = 8 to 9 ounces. See notes below

Instructions

Prep:

Preheat oven to 325° Fahrenheit. Grease and line an 8 x 8 pan with parchment paper and set aside. For easier removal later, let parchment overhang the pan slightly on two sides.
Add butter and sugar to a large microwave safe bowl (such as a glass mixing bowl). Microwave on HIGH in 30 second intervals, stirring after each, until mixture is melted completely (about 2 minutes total). Add 15 second increments if needed and use caution to avoid splattering. Butter should be liquid and sugar will be thin and smooth.
Remove butter/sugar mixture from the microwave and let stand at room temperature for 5 minutes, or until bowl is cooled to the touch. Mixture will thicken upon cooling. Meanwhile,
In a separate medium bowl, whisk together the all purpose flour, cornstarch, salt, and baking soda. Set aside.

Make the brownies:

To the cooled butter/sugar mixture, stir in the vanilla and cocoa powder until well blended.
On medium-low speed, beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
Stir in the flour mixture on the lowest speed until just mixed. Scrape down the sides of the bowl and stir again for 10 to 15 seconds.
Add half of the broken mini eggs to the batter and fold in with a rubber spatula.
Add the batter to the prepared pan and spread to level. Batter should be thick so may need to be 'pushed' into the edges. Scatter top with the remaining half of the mini eggs.
Bake the brownies until just set, 25 to 30 minutes, or until a toothpick inserted comes out mostly clean (without pulling excess batter). Brownies should be risen, tops should be puffy and no longer shiny.
Remove brownies from oven and let cool in the pan. Letting the brownies cool completely (one to two hours) yields easier and cleaner slicing.

Storage:

Store cooled brownies in an airtight container at room temperature for up to 5 days.

Notes

To break up the Cadbury mini eggs: add to a ziptop bag and hit with a rolling pin until eggs are broken into large pieces/halves. Half of the eggs will go IN the batter and half will go on TOP of the batter. The leftover pastel 'dust' can be added to the top of the brownies for extra color.

This recipe can easily be made by hand with a whisk instead of a hand mixer: Make sure to beat in the eggs well until they're fully incorporated and ensure the flour is mixed well (without overmixing). Still fold in the mini eggs with a spatula.

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