Cadbury Egg Chocolate Brownies (Printable Version)

Fudgy chocolate squares studded with Cadbury mini eggs and a crunchy chocolate crumble topping.

# 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, avoiding overmixing.
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 texture.
09 - Allow brownies to cool completely in the pan before lifting out and cutting into squares.

# Expert Tips:

01 -
  • They're fudgy and indulgent but somehow feel special enough to impress without requiring fancy techniques or hard-to-find ingredients.
  • The crumbled topping adds texture and visual appeal, making regular brownies feel like something you'd find at a proper bakery.
  • You can bake them on a lazy Sunday afternoon and still have dessert ready in under an hour, start to finish.
02 -
  • Underbaking is your friend here—I learned this the hard way after overbaking a batch and ending up with dry, cakey brownies that nobody wanted; the slight wobble in the center is exactly what you're aiming for.
  • Cooling them completely in the pan before cutting makes a huge difference; if you try to cut warm brownies, the topping crumbles off and the inside squishes, so patience really does pay off.
03 -
  • Invest in good quality dark chocolate for the base—it's the largest ingredient by percentage, so it genuinely matters; cheap chocolate tastes cheap in brownies, but good chocolate tastes like a treat.
  • Don't skip sifting the flour and cocoa powder together—it only takes a minute and prevents lumps that would grit between your teeth and ruin the smooth, fudgy texture you're after.
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