Cadbury Egg Brownies

4.60 from 5 votes

Recipe from Two Peas and Their Pod

Rich, fudgy brownies dotted with colorful Cadbury mini eggs, everyone's favorite spring candy! Make a pan and share with family and friends! The perfect dessert for spring and Easter!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: brownies, cadbury eggs

Servings:

Calories: 258kcal

Ingredients

1 cup butter, melted and cooled
1 cup granulated white sugar
1 cup packed brown sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 cup Dutch-processed cocoa powder, can use unsweetened cocoa
1 teaspoon espresso powder, optional
1 teaspoon kosher salt
1/2 cup chopped semi-sweet chocolate
1 1/2 cups roughly chopped Cadbury mini eggs, divided
Flaky sea salt, optional

Instructions

Preheat oven to 350°F. Spray a 9x13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in the chopped chocolate and 1 cup of the Cadbury eggs.
Spread the batter evenly into prepared pan. Bake for 25 to 35 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool.
Remove from oven and while the brownies are still warm gently press the remaining Cadbury eggs evenly on top of the brownies. Sprinkle with flaky sea salt, if desired. Let cool completely before cutting into squares.

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