fucking delicious
fuckingdelicious.co
https://fuckingdelicious.co/recipes/cadbury-egg-brownies
Brownies
Cadbury Mini Egg Brownies
Every Easter, bags of Cadbury Mini Eggs appear in stores and I buy approximately 47 of them with the full intention of eating them all by the handful. But then I discovered that pressing them INTO brownie batter before baking creates this insane situation where the candy shells crack slightly in the heat, the chocolate inside gets melty, and the whole thing fuses with the fudgy brownie into something that should probably be illegal. These are my fudgy brownie recipe with Mini Eggs folded into the batter AND pressed on top. The ones on top get this gorgeous crackly mosaic look, and the ones inside create pockets of crunchy candy shell surrounded by molten brownie. The contrast of textures is absolutely unhinged. I made these for an Easter potluck last year and someone genuinely asked me for 'the recipe for those brownies with the things in them' three separate times. These are those brownies. With the things in them.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet baking chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp fine sea salt
- 1 1/2 cups Cadbury Mini Eggs (about 2 bags), divided
- Flaky sea salt for topping
Instructions
- 1
Melt chocolate and butter
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang on two sides. Melt 1/2 cup butter and 4 oz chopped chocolate together in the microwave in 30-second bursts, stirring between each, until smooth. About 90 seconds total. Let cool for 5 minutes.
- 2
Build the batter
Whisk 1 cup sugar into the chocolate mixture. Add 2 eggs and 1 yolk (no white) and whisk vigorously for 60 seconds until glossy and thick. Add 1 tsp vanilla. Sift or whisk in 1/3 cup cocoa powder, then fold in 1/2 cup flour and 1/4 tsp salt until just combined. Roughly chop about 3/4 cup of the Mini Eggs (leave some whole for texture variation) and fold them into the batter. The chopped ones will create streaks of color and melted candy throughout the brownie.
- 3
Top and bake
Pour the batter into the prepared pan. Take the remaining 3/4 cup whole Mini Eggs and press them into the top of the batter in an even layer. Don't push them all the way down. They should sit about halfway submerged. Bake for 22-25 minutes until the edges are set and the center still has a slight jiggle. The toothpick test is tricky here because you'll hit melted candy. Look for set edges and a jiggly (not liquid) center.
- 4
Cool and cut
Sprinkle with a pinch of flaky sea salt. Let cool completely in the pan, at least 1 hour. I know. But fudgy brownies need to set or they're chocolate soup. Use the parchment overhang to lift the slab out. Cut with a sharp knife, wiping it between cuts. The Mini Eggs on top will crack as you cut through them, which looks incredible. Pastel candy shell shards on top of dark fudgy brownie is the Easter aesthetic we're going for.
Baker's Notes
- Buy an extra bag of Mini Eggs. You will eat half of them while making these. It's physically impossible not to. Budget for snacking losses.
- Chopping some and leaving some whole gives you the best texture. Chopped ones melt into the brownie. Whole ones stay crunchy and create little candy pockets.
- These are even better the next day when the brownie has fully set and the candy has sort of cemented into the top. The texture contrast between crunchy candy and fudgy brownie is at its peak on day two.
- For an even more ridiculous version, drizzle melted white chocolate over the top after they've cooled. Pastel eggs + white chocolate drizzle = Easter bakery vibes.
Nutrition
Calories
230
Fat
12g
Carbs
30g
Protein
3g
Sugar
24g
Serving
1 brownie
Notes
FAQ
Can I use regular M&Ms instead of Cadbury Mini Eggs?
Can I use a 9x13 pan?
Why do I need the extra egg yolk?
These are great for Easter. What about after Easter?
Reviews
Loading reviews...
