Cadbury Egg Chocolate Brownies (Print View)

Moist chocolate brownies studded with Cadbury mini eggs and finished with a crunchy chocolate topping.

# Components:

→ 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 tsp vanilla extract
07 - 1 cup all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - ½ tsp 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 tbsp light brown sugar
14 - 2 tbsp unsweetened cocoa powder
15 - ¼ cup dark or milk chocolate, finely chopped
16 - ⅓ cup Cadbury mini eggs, roughly crushed

# Preparation Steps:

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 28–32 minutes, or until the edges are set and a skewer inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain fudgy texture.
09 - Allow brownies to cool completely in the pan before lifting out and cutting into 12 equal squares.

# Expert Advice:

01 -
  • The fudgy center stays soft long after baking if you catch them at exactly the right moment, which feels like winning a small kitchen lottery.
  • Those crushed Cadbury eggs add pockets of sweetness and texture that make each bite feel intentional, not accidental.
  • The crumble topping gives you something crunchy to bite through before you hit that dense, chocolate-forward interior.
02 -
  • Underbaking is your friend here—a skewer with a few moist crumbs clinging to it means you've nailed the fudgy texture, and overbaking by even two minutes dries them out irreversibly.
  • Don't slice warm brownies no matter how tempting because the crumble topping will scatter and the insides will smear; wait until they're truly cool or they fall apart on the plate.
03 -
  • Keep your Cadbury eggs slightly chilled before folding them into the batter so they hold their shape better and don't melt into the chocolate.
  • If your crumble topping looks too dry before spreading, add a teaspoon more melted butter because it needs just enough fat to stay crunchy without becoming greasy.
Return