Cadbury Egg Chocolate Brownies (Printable Version)

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

# What You'll Need:

→ 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 sides 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. Allow to cool slightly.
03 - Whisk in the granulated sugar and brown sugar until combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - Sift in the flour, cocoa powder, and salt. Fold together gently until just combined, being careful not to 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 in the pan.
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 optimal fudgy texture.
09 - Allow brownies to cool completely in the pan before lifting out and cutting into 12 squares.

# Expert Advice:

01 -
  • That fudgy center paired with the crunchy topping creates two textures in every bite, which honestly feels like cheating in the best way.
  • Cadbury eggs add a touch of magic that regular brownies can't touch, making these feel special without actually requiring special skills.
02 -
  • Underbaking is your friend here—the brownies will continue to firm up as they cool, so that slight jiggle in the center is exactly what you want.
  • Sifting the dry ingredients actually matters with brownies because cocoa powder clumps, and nobody wants grainy chocolate in their dessert.
03 -
  • Use a toothpick or thin skewer instead of a standard cake tester when checking for doneness—it's easier to see those precious moist crumbs.
  • Let your ingredients come to room temperature before you start; cold eggs and cold butter require extra whisking and introduce tiny air bubbles that create a cakey texture instead of fudgy.
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