These quick and easy one-bowl Mini Egg Brownies are the perfect Easter brownies! They are chewy, fudgy, rich, and festive as ever with Cadbury mini eggs. They take just 10 minutes to prepare and can be made ahead of time!
I'm a brownie lover ALL THE WAY! These brownies are based off of my Thickest Oreo Stuffed Brownie recipe, as they are simply the most ooey gooey brownies ever! If you are looking for a brownie with an even deeper flavor, check out my Dark Chocolate Walnut Brownies!
Why You'll Love This Recipe
- requires a handful of ingredients and is prepared in 10 minutes
- simple one bowl brownie recipe
- chewy and fudgy brownie texture
- perfect festive recipe for an Easter gathering with Cadbury mini creme eggs
Mini Creme Egg Brownie Ingredients
- Unsalted Butter: Unsalted butter will be melted down for flavor and moisture in every single bite!
- Light Brown Sugar & Granulated Sugar: Both sugars contribute to flavor, sweetness, and moisture.
- Eggs: 3 large eggs at room temperature create fudgy and thick brownies.
- Vanilla Extract: Vanilla extract rounds out the flavor of these brownies.
- All Purpose Flour: Regular, all purpose flour measured properly creates chewy brownies!
- Unsweetened Cocoa Powder: Unsweetened cocoa powder creates the chocolate flavor. I use natural cocoa powder, but dutch processed should work too.
- Salt: Salt is one of the most important ingredients in this recipe. It brings out sweetness and enhances overall flavor.
- Mini Cadbury Eggs: What are mini egg brownies without Mini Cadbury Eggs? You'll add them to both the batter and the top of the brownies while baking.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper and spray with cooking spray to ensure the brownies come out cleanly.
STEP 2: In a large bowl, whisk light brown sugar, granulated sugar, and room temperature eggs together for at least 2 minutes until pale in color and shiny.
STEP 3: Add melted butter and vanilla extract to the large bowl before using a wire whisk to mix until smooth.
STEP 4: Pour all purpose flour, unsweetened cocoa powder, and salt into the batter. Then, use a wire whisk to mix the dry ingredients until smooth. Do not mix past when you see the dry ingredients disappear into the wet.
STEP 5: Carefully, stir ½ cup (105g) mini eggs into the brownie batter until evenly distrubuted. Transfer the batter to your prepared pan and bake for 25 minutes before pressing the remaining ½ cup (105g) of mini eggs into the top of the brownies. Bake for an additional 5-10 minutes until shiny on top, set in the center, and a toothpick inserted into the center comes out with firm batter.
How to Make Fudgy Brownies
- Measure Properly: Use a kitchen scale to measure ingredients most accurately. When measuring flour without a kitchen scale, use a spoon to transfer the flour from your container to your measuring cups before taking a knife to level off the tops.
- Mixing: Do not overmix when adding the dry ingredients to the wet batter because doing so will create drier brownies.
- Bake Time: All ovens bake differently, so keep an eye on your brownies as they are baking. For a chewy texture:
- the top of the brownies should look shiny
- the center should look firm
- the brownies should not shake or shift when the pan is moved
- a toothpick inserted into the center should come out with a thin layer of batter on it
Frequently Asked Questions
Mini Cadbury eggs have a rich and silky milk chocolate center with a crunchy pastel-colored candy shell.
Substitute the mini eggs in this recipe with Easter M&Ms or the Hershey candy-coated eggs!
Store brownies in an airtight container, tightly covered, or individually wrapped for up to 3 days at room temperature or 4 months in the freezer.
Expert Tips & Tricks
- Lining the Pan: For easiest slicing and serving, line your pan with parchment paper and spray with cooking spray before adding your batter.
- Room Temperature Eggs: Make sure to use room temperature eggs for the chewiest, fudiest texture!
- Cooling and Slicing: Do not slice the brownies until they have fully cooled. This will ensure the brownies have had time to gain structure and prevents a gooey mess.
- Make-Ahead: Have a busy Easter weekend? Make these brownies ahead of time, allow them to fully cool before slicing, and freeze them individually wrapped for up to 4 months. Bring them to room temperature before storing.
Other Spring Recipes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9x9 pan 1x
- Category: Brownies, Easter, Spring, Chocolate
- Method: Bake
- Cuisine: American
These quick and easy one-bowl Mini Egg Brownies are the perfect Easter brownies! They are chewy, fudgy, rich, and festive as ever with Cadbury mini creme eggs.
- ¾ cup (165g) unsalted butter, melted
- ⅔ cup (160g) light brown sugar, packed
- ⅔ cup (140g) granulated sugar
- 3 large eggs (150g), room temperature
- 1 teaspoon vanilla extract
- ¾ cup (105g) all purpose flour, properly measured
- ½ cup (27g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (210g) mini Cadbury eggs, divided
- Preheat your oven to 350 degrees Fahrenheit, and line an 9×9 baking pan with parchment before spraying it with cooking spray. This ensures that the brownies come out cleanly after baking.
- Melt chopped butter in a microwave-safe bowl in 30 second intervals, stirring in between each round or in a small saucepan over medium heat on the stove. Butter should be fully melted.
- In a large bowl, whisk light brown sugar, granulated sugar, and room temperature eggs with a wire whisk for about 2 minutes until pale in color and slightly bubbly. This helps to create a shiny top.
- Add vanilla extract and melted butter to the batter, mixing until combined.
- Carefully add flour, cocoa powder, and salt to the mixture. Do not overmix. Mix the ingredients only until the dry ingredients just disappear into the batter. The batter will not be completely smooth.
- Stir ½ cup (105g) mini Cadbury creme eggs into the batter. Save the remaining mini eggs for the topping later.
- Add the brownie batter to your prepared pan. Use a rubber spatula to spread the batter evenly in the pan.
- Bake the brownies for 25 minutes. The top should look slightly gooey and soft. Carefully press the remaining ½ cup (105g) mini Cadbury creme eggs into the top of the batter.
- Place the brownies back in the oven for 5-10 minutes or until the top looks shiny, a toothpick inserted into the center of the pan comes out with a very thin layer of batter, and the brownies do not jiggle when the pan is lightly shifted. Brownies will continue cooking as they cool.
- Allow brownies to cool before slicing. Store covered or individually wrapped at room temperature for up to 3 days.
Mixing: Whisk light brown sugar, granulated sugar, and room temperature eggs for at least 2 minutes to beat air into the mixture and create a chewy texture.
Bake Time: After topping the brownies with mini eggs at the 25 minute mark, keep an eye on the brownies since all ovens bake differently. Bake until a toothpick inserted into the center comes out with barely any wet batter on it. It should not come out clean.
Cooling: Do not slice or store the brownies until they have fully cooled.
Keywords: Easter Brownies, Creme Egg Brownies, Fudgy Brownies, Easter Dessert
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