Cadbury Egg Chocolate Brownies (Print)

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

# Components:

→ 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 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - ½ teaspoon 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 tablespoons light brown sugar
14 - 2 tablespoons 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 on all sides for easy removal after baking.
02 - In a heatproof bowl, combine dark chocolate and butter. Place over a saucepan of simmering water or microwave in 30-second intervals, stirring until completely smooth. Allow to cool slightly before proceeding.
03 - Whisk granulated sugar and brown sugar into the melted chocolate mixture until well combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until incorporated.
04 - Sift flour, cocoa powder, and salt together. Gently fold the dry mixture into the wet ingredients using a spatula until just combined, being careful not to overmix the batter.
05 - Fold halved or crushed Cadbury mini eggs into the brownie batter. Spread the mixture evenly into the prepared baking pan, smoothing the surface.
06 - In a separate bowl, combine melted butter, flour, brown sugar, and cocoa powder, mixing until crumb-like texture forms. Fold in chopped chocolate and crushed mini eggs until evenly distributed.
07 - Sprinkle the crumble topping evenly across the brownie batter layer, pressing gently to adhere slightly.
08 - Bake for 28 to 32 minutes until the edges are set and a skewer inserted in the center emerges with a few moist crumbs. Do not overbake to maintain a fudgy texture.
09 - Allow brownies to cool completely in the pan before lifting out using parchment overhang. Cut into squares and serve slightly warm, optionally with vanilla ice cream.

# Expert Advice:

01 -
  • That perfect tension between dense, fudgy chocolate and a crunchy, crumbly topping that keeps things interesting in every bite.
  • Cadbury mini eggs melt slightly into the brownie while others stay jewel-like in the crumble, giving you two different textures of chocolate goodness.
02 -
  • The skewer test is everything here—a few moist crumbs mean fudgy perfection, but if it comes out clean, you've overbaked and ended up with cake instead.
  • Don't rush the cooling step, even though the smell will tempt you; warm brownies are delicious but they'll fall apart when you cut them, and nobody wants chocolate crumbles scattered across a plate instead of a neat square.
03 -
  • Underbake slightly if you like your brownies genuinely fudgy; they'll continue cooking gently as they cool, so that skewer with moist crumbs is your friend.
  • Keep chocolate eggs back from the crumble topping until the very last second before sprinkling, so they stay visibly chunky instead of getting incorporated and hidden.
Back