Homemade Easter Egg Brownies
These Homemade Easter Egg Brownies are studded and topped with mini Cadbury eggs. A deliciously homemade brownie recipe that everyone will love!
A HOMEMADE EASTER INSPIRED BROWNIE RECIPE
Today I’m going to share a fun twist on your usual brownie recipe. When you stuff brownies with the mini Cadbury chocolate eggs that show up in the stores around Easter, not only does it bring a nice texture contrast, it brings in some fun colors too! This is a super easy homemade brownie recipe to whip together and they are deliciously fudgy. If you are looking for an Easter Dessert that everyone will enjoy, then you need to try my Homemade Easter Egg Brownie recipe!
TIPS AND TRICKS ON MAKING HOMEMADE EASTER EGG BROWNIES:
- Make sure you use unsweetened cocoa powder in this recipe and not dutch processed cocoa.
- You can find the Mini Cadbury eggs at your local grocery usually with the seasonal items.
- If you can’t find Mini Cadbury Eggs, just swap out for some pastel colored M&M’s.
- Do not over mix the batter – this will change the texture that we are going for.
- This batter is thick. You will need to use a spatula to spread it into the pan and smooth out the top.
- Press more Mini Eggs into the brownie batter before baking. It’s not necessary but I like to make sure I can see the chocolate eggs showing through on top.
- You can easily double this recipe to serve more people!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- butter
- sugar
- eggs
- vanilla extract
- flour
- cocoa powder
- salt
- mini Cadbury eggs
HOW TO MAKE HOMEMADE EASTER EGG BROWNIES:
Preheat oven to 350F degrees and prepare a 9×9 baking dish by lightly spraying with non-stick spray and line with parchment paper. Set aside. In a large mixing bowl, whisk together the melted butter and sugar until smooth.
Add in eggs and vanilla extract and mix until combined.
Add in flour, cocoa powder, and salt and stir gently until combined.
Lastly, stir in the lightly crushed mini Cadbury eggs.
Pour the batter into the prepared pan and smooth out evenly. Top with a few lightly crushed mini Cadbury eggs, if desired. Bake for 25-30 minutes or until the outsides of the brownies look set. Remove from the oven and allow to cool completely before cutting.
HOW TO STORE:
- This Homemade Easter Egg Brownie Recipe can be stored in an airtight container or ziptop bag on the countertop for up to 3-4 days.
- These can also be frozen. Cut the fully cooled brownies and place them in a freezer bag or container and place in freezer. They should keep for up to 2-3 months.
- When you are ready to eat, let them defrost at room temperature then enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Homemade Easter Egg Brownies
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup lightly crushed mini Cadbury eggs plus more for topping
Instructions
- Preheat your oven to 350F degrees and prepare a 9×9 baking dish by lightly spraying with non-stick spray and line with parchment paper. Set aside.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth.
- Add in eggs and vanilla and stir again.
- Gently stir in flour, cocoa powder, and salt.
- Lastly, gently stir in the lightly crushed mini Cadbury eggs.
- Pour the batter into the prepared pan and spread out evenly. Top with lightly crushed mini Cadbury eggs, if desired.
- Bake for 25-30 minutes or until the outsides of the brownies look set.
- Remove from the oven and allow to cool completely before cutting.
Notes
- Make sure you use unsweetened cocoa powder in this recipe and not dutch processed cocoa.
- You can find the Mini Cadbury eggs at your local grocery usually with the seasonal items.
- If you can’t find Mini Cadbury Eggs, just swap out for some pastel colored M&M’s.
- Do not over mix the batter – this will change the texture that we are going for.
- This batter is thick. You will need to use a spatula to spread it into the pan and smooth out the top.
- Press more Mini Eggs into the brownie batter before baking. It’s not necessary but I like to make sure I can see the chocolate eggs showing through on top.
- You can easily double this recipe to serve more people!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
