Cadbury Egg Chocolate Brownies (Printable)

Fudgy chocolate brownies studded with Cadbury eggs and topped with crunchy chocolate crumble.

# Ingredient List:

→ Chocolate Brownie Base

01 - 7 oz dark chocolate, chopped
02 - 1/2 cup unsalted butter, cubed
03 - 1 cup granulated sugar
04 - 1/2 cup light brown sugar
05 - 3 large eggs
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon salt
10 - 3/4 cup Cadbury mini eggs, halved or crushed

→ Crumbled Chocolate Topping

11 - 1/4 cup unsalted butter, melted
12 - 1/2 cup all-purpose flour
13 - 2 tablespoons light brown sugar
14 - 2 tablespoons unsweetened cocoa powder
15 - 1/4 cup dark or milk chocolate, finely chopped
16 - 1/3 cup Cadbury mini eggs, roughly crushed

# Directions:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a heatproof bowl, melt the dark chocolate and butter together over simmering water or in microwave using 30-second bursts, stirring until smooth. Allow to cool slightly.
03 - Whisk in 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 flour, cocoa powder, and salt. Fold together gently until just combined without overmixing.
05 - Fold in halved or crushed Cadbury mini eggs. Spread brownie batter evenly into prepared baking pan.
06 - Mix melted butter, flour, brown sugar, and cocoa powder in a bowl until crumbs form. Stir in chopped chocolate and crushed mini eggs.
07 - Sprinkle crumble topping evenly over brownie batter in pan.
08 - Bake for 28 to 32 minutes, or until edges are set and a skewer inserted in center comes out with a few moist crumbs. Avoid overbaking for fudgy texture.
09 - Allow brownies to cool completely in pan before lifting out and cutting into 12 equal squares.

# Expert Advice:

01 -
  • The fudgy center stays soft and rich while the crumble top gives you that satisfying crunch you didn't know you needed.
  • You get that nostalgic Easter candy flavor baked right in, making these taste like a celebration you can eat year-round.
02 -
  • A skewer with a few moist crumbs still clinging is your green light; overbaking for a completely clean skewer turns fudgy brownies into cake, and nobody wants that.
  • Cooling completely in the pan isn't just about clean cuts—it's when the fudge actually sets and becomes that dense, rich texture that makes these special.
03 -
  • Chopping chocolate finely and melting it slowly ensures a silky texture and prevents seizing, which breaks the whole base.
  • Room temperature eggs whisk into the chocolate more smoothly, creating that fudgy crumb you're after rather than a dense, gritty texture.
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