Cadbury Egg Chocolate Brownies (Printable)

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

# 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

# How to Make It:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a heatproof bowl, melt the dark chocolate and butter together over simmering water or in the microwave in 30-second intervals, stirring until smooth. Allow to cool slightly.
03 - Whisk in 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 flour, cocoa powder, and salt. Fold together gently until just combined, avoiding overmixing.
05 - Fold in halved or crushed Cadbury mini eggs. Spread 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 chopped chocolate and crushed mini eggs.
07 - Sprinkle crumble topping evenly over brownie batter.
08 - Bake for 28 to 32 minutes, or until edges are set and a skewer inserted in the center comes out with few moist crumbs. Avoid overbaking to maintain fudgy texture.
09 - Allow brownies to cool completely in the pan before lifting out and cutting into squares.

# Expert Advice:

01 -
  • The surprise bursts of creamy Cadbury chocolate throughout make every bite feel intentional, not accidental like mine was.
  • That crunchy topping adds textural contrast that keeps you coming back for another square even though you swore you'd stop.
  • They're fudgy, not cakey, and come together in under an hour if you've got your mise en place sorted.
02 -
  • Underbaking is your friend here, the skewer-with-moist-crumbs test is everything, because these brownies continue cooking slightly as they cool and become fudgier.
  • Don't fold the batter aggressively or you'll activate the gluten and end up with cake instead of that dense, fudgy texture you're after.
03 -
  • Use a kitchen scale for the chocolate, flour, and cocoa powder if you have one, because weight gives you consistency that volume measurements can't guarantee.
  • That chocolate-and-butter cooling step isn't just for show, it prevents the eggs from cooking on contact and gives you silky emulsion.
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