Cadbury Egg Chocolate Brownies (Printable)

Rich chocolate brownies with Cadbury mini eggs and a crunchy crumble topping, offering a luscious, fudgy texture.

# What You Need:

→ 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

# How To Make It:

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 brownies.
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 chocolate topping hits different, like you're eating two desserts at once.
  • Cadbury mini eggs melt into little pockets of sweetness that taste like pure comfort.
  • They look fancy enough to impress people but honestly take less effort than most desserts.
02 -
  • The skewer test is everything—I learned this the hard way by overbaking and ending up with cakey brownies that tasted like regret.
  • Underbaking slightly and letting them cool fully gives you that fudgy texture that makes people come back for thirds.
03 -
  • Weight your ingredients, especially flour and cocoa powder, because it completely changes how the brownie bakes.
  • Don't rush the cooling—I know it's torture, but cutting into warm brownies means they fall apart and you miss the real texture.
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