Cadbury Egg Chocolate Brownies (Printable)

Fudgy chocolate squares studded and topped with crunchy Cadbury mini eggs and 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 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 Hints:

01 -
  • The fudgy center stays impossibly moist while that crumble topping stays crunchy, giving you two textures in every bite.
  • Cadbury eggs add nostalgic sweetness without requiring you to chop up expensive chocolate bars.
  • Twenty minutes of prep means you can have warm brownies cooling on the counter by dinnertime.
02 -
  • The skewer test is everything—fudgy brownies should look slightly underbaked, so if your toothpick comes out clean, you've already gone too far and will have dry brownies within hours.
  • Crushing some eggs and leaving others whole creates better texture distribution and more exciting bites than making all of them uniform.
  • Room temperature eggs whisk into the chocolate without creating lumps or scrambled bits, so take them out of the fridge 15 minutes before you start.
03 -
  • Use a sharp knife dipped in hot water and wiped clean between cuts to slice through the crumble topping without dragging it across the brownie surface.
  • Don't skip the cooling step—brownies need time to set so the interior fudginess solidifies just enough to hold together when you cut, but stays soft enough to satisfy that dense chocolate craving.
  • If your kitchen is warm, refrigerate the brownie batter for 10 minutes before adding the topping to prevent too much spreading during baking.
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