Cadbury Egg Chocolate Brownies (Printable)

Fudgy chocolate brownies with Cadbury mini eggs and a crunchy chocolate crumble topping.

# Ingredient List:

→ Chocolate Brownie Base

01 - 7 oz dark chocolate, chopped
02 - ½ cup unsalted butter, cubed
03 - 1 cup granulated sugar
04 - ½ cup light brown sugar
05 - 3 large eggs
06 - 1 tsp vanilla extract
07 - 1 cup all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - ½ tsp salt
10 - ¾ cup Cadbury mini eggs, halved or crushed

→ Crumbled Chocolate Topping

11 - ¼ cup unsalted butter, melted
12 - ½ cup all-purpose flour
13 - 2 tbsp light brown sugar
14 - 2 tbsp unsweetened cocoa powder
15 - ¼ cup dark or milk chocolate, finely chopped
16 - ⅓ cup Cadbury mini eggs, roughly crushed

# Directions:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl, melt the dark chocolate and butter together over a saucepan of simmering water or in the microwave in 30-second bursts, stirring until smooth. Let cool slightly.
03 - Whisk in the granulated sugar and brown sugar until combined. Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Sift in the flour, cocoa powder, and salt. Fold together gently until just combined—do not overmix.
05 - Fold in the halved or crushed Cadbury mini eggs. Spread the brownie batter evenly into the prepared pan.
06 - Mix melted butter, flour, brown sugar, and cocoa powder in a bowl until crumbs form. Stir in the chopped chocolate and crushed mini eggs.
07 - Sprinkle the crumble topping evenly over the brownie batter.
08 - Bake for 28 to 32 minutes, or until the edges are set and a skewer inserted in the center comes out with a few moist crumbs. Do not overbake for fudgy texture.
09 - Allow brownies to cool completely in the pan before lifting out and cutting into squares.

# Expert Tips:

01 -
  • The contrast between fudgy brownie and crunchy topping creates a textural experience that keeps you reaching for another piece.
  • Those little pockets of Cadbury eggs surprise you with sweetness and color throughout, making each bite feel special.
  • The crumble topping adds sophistication without requiring any fancy technique or decorating skills.
02 -
  • Underbaking is your friend with brownies—they continue cooking slightly as they cool, and a moist center is always better than one that's dry and cakey.
  • Don't skip sifting the dry ingredients because lumpy cocoa powder creates hard spots that taste almost chalky in the finished brownie.
03 -
  • Weigh your ingredients if you can—it's the difference between brownies that are consistently fudgy and ones that vary from batch to batch.
  • Don't be tempted to crank the oven hotter to bake faster; slow and steady heat ensures the center stays moist while the edges set properly.
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