Chocolate Cadbury Egg Brownies

Rich chewy chocolate brownies combined with the delicious crunchy shell of the chocolate egg candy make for a fun dessert just in time for Easter! Chocolate Cadbury Egg Brownies are going to be your new family tradition to make every year…trust me! 

Do you have your menu all planned out for Easter? Even if you have everything planned and ready, you’re going to want to add today’s recipe to your menu. The kids are going to love it, but I think the grownups are also going to enjoy a little taste of chocolate after a big holiday dinner! 

This is a homemade brownie recipe, but you can definitely use a boxed brownie mix if life is a little busy right now. My son loves brownies so I always have a box or two of brownie mix in the pantry. 

If you enjoy this recipe for homemade brownies, you might also like my recipe for Homemade Brownies with Coffee in the batter. 

Homemade Brownies

Adding a fun holiday touch to a traditional dessert is a great way to celebrate any holiday. That’s why I love these delicious Chocolate Cadbury Egg Brownies. They combine everything you love about homemade brownies with delicious and festive chocolate candy Easter eggs.

The rich, chewy chocolate brownies works perfectly with the crunchy shell of the chocolate egg candy, making them the perfect Easter snack. Whether you’re hoping to use up leftover Easter candy or need a simple Easter dessert, these yummy chocolate egg brownies are a great choice!

Helpful Kitchen Tools 

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.

• Parchment Paper Sheets – you must know how much I love these parchment paper sheets! 
• 9X13 Baking Pan – I love that this one has a lid. 
• Cadbury Eggs

Ingredients

Makes 16 brownies – Make sure you print out the recipe below and save it for later!

• 2 sticks butter
• Sugar – 2 1/4 cups
• 1 ¼ cups unsweetened cocoa powder
• 4 eggs
• Salt – 1 teaspoon
• Baking powder – 1 teaspoon
• Vanilla extract – 1 tablespoon
• 1 ½ cups flour
• Mini chocolate chips – 1 cup
• 1 bag candy coated chocolate eggs

Directions

Preheat the oven to 350 degrees and prepare a 9×13 baking pan by lining it with parchment paper. Allow the parchment paper to hang over the edges for easy removal after baking. Grease the parchment paper and any exposed areas of the pan with nonstick cooking spray and set aside.

Place bag of candy coated chocolate eggs in the freezer as you prepare the brownies. Melt the butter in a small saucepan over medium low heat. When the butter is melted, add the sugar and cook for two more minutes, stirring constantly.

Pour the butter and sugar mixture into a large bowl and add the cocoa powder. Mix to combine and then mix in the eggs, salt, baking powder, and vanilla extract.

Slowly add in the flour ½ cup at a time, mixing between each addition.

Fold in chocolate chips. I like to use mini chocolate chips for this recipe, but if all you have in your pantry are regular sized chocolate chips, those work too! 

How long do you bake homemade brownies?

Pour batter into prepared baking pan and bake for 30 minutes in the preheated 350 degree oven. 

Remove chocolate eggs from the freezer. Decorate the brownies with the chocolate eggs immediately after removing the pan from the oven.

Allow the brownies to cool for 10 minutes in the pan then use the parchment paper edges to lift the brownies out of the pan and transfer them to a wire rack to cool completely.

Tips for Slicing Brownies Evenly

When I was first married and started baking, I always had a problem slicing brownies. Probably because I was impatient and started slicing as soon I pulled the brownies out of the oven.

I mean, who doesn’t want warm brownies fresh from the oven? But that’s not how you should slice brownies if you want pretty even slices.

If you follow these easy tips, you’ll have perfect, evenly sliced brownies every time: 

• After the brownies have baked, allow them to cool in the pan for about 5 minutes. But not on top of the stove, okay? The stove top is still warm from the heat of the oven. 
• Remove the brownies from the pan using the overhang of parchment paper.
• Set on a baking rack or cutting board to cool completely before attempting to slice. Patience is key! 
• The real secret to perfectly sliced brownies is to use either a serrated knife or a plastic knife! 
• If you’re still finding it difficult to slice the brownies, dip the serrated or plastic knife in hot water first. 

Looking for More Delicious Easter Recipes?

• Chocolate Covered Peanut Butter Eggs  are just like the insanely popular Peanut Butter Bars here on the blog only made in the shape of Easter eggs. 
• You can try this no-bake recipe for Marshmallow Bunny Peeps Pudding Cups that I know the kids will love. 
• Mini Easter Bundt Cakes starts our with a cake mix making this another easy recipe! 
• I couldn’t believe how delicious these Chocolate Covered Marshmallow Peeps were the first time I made them. You have to try this recipe! 

Chocolate Cadbury Egg Brownies

Yield: 16 brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Chocolate Cadbury Egg Brownies - rich chewy chocolate brownies combined with chocolate egg candy make for a fun dessert just in time for Easter!

Print

Ingredients

• 2 sticks butter
• 2 ¼ cups sugar
• 1 ¼ cups unsweetened cocoa powder
• 4 eggs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 ½ cups flour
• 1 cup mini chocolate chips
• 1 bag candy coated chocolate eggs

Instructions

1. Preheat the oven to 350 degrees and prepare a 9x13 baking pan by lining it with parchment paper. Allow the parchment paper to hang over the edges for easy removal after baking. Grease the parchment paper and any exposed areas of the pan with nonstick cooking spray and set aside.
2. Place bag of candy coated chocolate eggs in the freezer as you prepare the brownies.
3. Melt the butter in a small saucepan over medium low heat. When the butter is melted, add the sugar and cook for two more minutes, stirring constantly.
4. Pour the butter and sugar mixture into a large bowl and add the cocoa powder. Mix to combine.
5. Mix in the eggs, salt, baking powder, and vanilla extract.
6. Slowly add in the flour ½ cup at a time, mixing between each addition.
7. Fold in chocolate chips.
8. Pour batter into prepared baking pan and bake for 30 minutes.
9. Remove chocolate eggs from the freezer. Decorate the brownies with the chocolate eggs immediately after removing the pan from the oven.
10. Allow the brownies to cool for 10 minutes in the pan then use the parchment paper edges to lift the brownies out of the pan and transfer them to a wire rack to cool completely before slicing.

Notes

• Use a serrated or plastic knife to cut the brownies into perfect even slices.
• Store the brownies in a plastic container with sheets of parchment or waxed paper in between layers to keep the brownies from sticking to each other.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cadbury Easter Candy Coated Mini Eggs
• 
   Parchment Paper Baking Sheets
• 
  Wilton Recipe Right Non-Stick 9 x 13-Inch Pan

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 278mgCarbohydrates: 49gFiber: 2gSugar: 35gProtein: 5g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.