🥚 Cadbury Mini Egg Brownies

Fudgy brownies get a holiday makeover with the addition of colorful chocolate eggs to make these Easter Egg Brownies!

Top these rich homemade brownies with a layer of glossy chocolate frosting and festive chocolate eggs, and you’ve got a showstopping treat that’s perfect for Easter celebrations or any spring occasion.

You’ll love the balance of flavors and textures – the brownies are moist and chewy with a deep chocolate flavor, the frosting is light yet indulgent, and the chocolate eggs add a fun crunch and pop of color.

There are 3 simple steps to making these: Bake the brownies until they’re just set in the center, then let them cool completely before frosting. The real magic happens when you spread on the luscious frosting and arrange the chocolate eggs on top. Slice and serve these decorated brownies for an Easter dessert that’s guaranteed to have guests going back for seconds.

🧾 What You’ll Need

Ingredients

Here’s what you need to know as you gather ingredients for these brownies. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Chocolate: Semi-sweet chocolate is chopped and used twice in the brownie recipe: some is melted into the batter, and some is left in chunks and folded in at the end. Avoid using chocolate chips – instead, opt for good-quality bar chocolate.
• Cocoa powder: Cocoa powder is used in both the brownies and the frosting. I recommend using a high-quality cocoa powder for the best results. My personal favorite is Cacao Barry Extra Brute – it hits that sweet spot between very high quality but also pretty affordable since it is sold in bulk. Whatever you use, look for cocoa that is dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color.
• Granulated sugar: Is whisked with eggs in the brownie batter
• Powdered sugar: Make sure you sift the powdered sugar after measuring, but before adding to the frosting.
• Eggs: Use large eggs, and make sure they are at room temperature.
• Flour: We’re using just a bit of all-purpose flour to hold the batter together.
• Vanilla and salt: Two must-have flavorings for both the brownies and frosting!
• Milk: You can use any fat percentage of milk in the frosting – just make sure it’s at room temp.
• Butter: We’re using unsalted butter in both the brownies and frosting. You can swap in salted butter – just reduce (or omit) the additional salt.
• Baking powder: Gives the brownies a little lift and keeps them from being too dense.
• Cadbury mini eggs: You can use any chocolate eggs you’d like. Or forgo the eggs entirely and use your favorite Easter sprinkles, pastel jimmies, or whatever other decorations you’d like!

Equipment

• 8×8 baking pan: An 8×8-inch pan is the perfect size for these brownies. If you like thin brownies, you can use a 9×9 pan instead. Or double the recipe and bake it in a 9×13-inch pan.
• Whisk: No mixer required –  a whisk is truly the only tool you need to combine the batter!
• Wire strainer: I recommend using a wire strainer to sift the dry ingredients into the brownie batter. It prevents lumps in the batter and gives the brownies great texture.
• Parchment paper:Line your pan with parchment paper for easy removal and clean-up.

📸 Photo Tutorial: How to Make Easter Egg Brownies

Here’s a step-by-step guide for making Easter Egg Brownies. Grab a printable version of this in the recipe card above.

To Make the Brownies:

1. Prep the chocolate: Chop 8-oz of semi-sweet chocolate, and divide it in half. Set 4-oz aside for now.
2. Melt half the chocolate with butter: Combine the other 4-oz of chocolate with 3-oz of butter, and melt them together in the microwave in 30-second increments, stirring well between each heating until smooth. Or, heat over low heat on the stove, stirring constantly until completely melted and smooth.

3. Cool chocolate mixture: Once the chocolate mixture is fully melted and combined, let it cool on the countertop for a few minutes while you continue with the recipe.
4. Whisk eggs and sugar: Whisk 2 large eggs and 4.5 oz granulated sugar (2/3 cup) together in a large bowl for about 2 minutes. They should look light yellow and frothy at the end.
5. Add vanilla to egg mixture: Whisk 2 tsp vanilla extract into the eggs.

6. Add chocolate mixture to the egg mixture: Pour the melted chocolate mixture into the eggs, and whisk them together for 1 minute, or until well-combined. The batter should be glossy and smooth, with the texture of chocolate pudding. Don’t skimp on this step – it improves the texture of the brownies and gives them that crackly top!
7. Sift dry ingredients into the batter: Set a wire strainer over the bowl, and sift 1.50 oz (1/3 cup) flour, 0.75 oz (1/4 cup) cocoa, 1/4 tsp baking powder, and 1/4 tsp salt on top.
8. Stir to combine: Gently stir just until the streaks of flour disappear and everything is combined.

9. Fold in chocolate chunks: Add the reserved 4-oz of chopped chocolate to the brownie batter and stir it in.
10. Fill baking pan: Spread the batter in an 8×8-inch pan lined with parchment and sprayed with nonstick cooking spray.
11. Bake and cool: Bake the brownies at 350 F for 22-25 minutes, until they are puffed, shiny, and crackly on top. A toothpick inserted into the center should have just a few moist crumbs attached. Let the brownies cool completely.

To Make the Frosting:

1. Melt butter: Melt 2-oz of butter in a large microwave-safe bowl.
2. Add cocoa powder: Add 1-oz (1/3 cup) high-quality cocoa powder to the warm butter, and whisk until smooth, glossy, and free of lumps.

3. Whisk in salt, vanilla, and milk: Add 1/4 tsp salt, 1 tsp vanilla, and 3 TBSP of milk to the bowl, and whisk those in as well.
4. Add powdered sugar: Finally, add 2 cups of sifted powdered sugar, and whisk until everything is smooth and shiny.
5. Frost immediately: Scrape the frosting on top of the baked and cooled brownies. It’s important to frost the brownies right away, since it will firm up as it cools down and be difficult to spread.

6. Make frosting swirls: Use a small spatula to spread the frosting evenly over the top of the brownies. I love to make small swirls with this frosting – I think it looks beautifully rustic that way.
7. Decorate: Add chocolate eggs or Easter sprinkles on top of the frosting.
8. Set the frosting: Let the frosting set at room temperature for 1-2 hours, or in the refrigerator for 30 minutes.
9. Cut: For the cleanest cuts, cut the brownies when they’re chilled, and rinse off your knife in hot water between each cut.

💭 Variations

Here are a few ideas for making these brownies your own:

💡 Brownie FAQs

🧾What You’ll Need

Ingredients

Most of the ingredients for these Easter candy brownies can probably be found in your fridge or pantry. Just a couple specialty ingredients needed to make these brownies springy and festive! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Semi-sweet chocolate: I used Pound Plus 54% Cocoa Dark Chocolate from Trader Joes which melts deliciously and adds just the right amount of extra sweetness to the brownies and frosting.
• Unsweetened chocolate: Since chocolate is arguably the most important component of chocolate brownies, use the good stuff! For the unsweetened chocolate, I used Guittard 100% Cacao Unsweetened Chocolate.
• Butter and salt: I prefer to use unsalted butter so that I can control the salt content more precisely. If you don’t have unsalted butter, make sure to omit the excess salt. For the brownies, cube the butter into chunks; they’ll be melted right into the chocolate. Use room temperature butter for the frosting to prevent lumps.
• Granulated sugar
• Eggs: Use large eggs (not medium or extra large).
• Vanilla extract: Pure vanilla extract provides the best flavor.
• Flour: Take care to measure the all-purpose flour correctly. Use a food scale if possible. Too much flour will make the brownies overly dense.
• Chocolate malted milk powder: To enhance the chocolatey flavor of the brownies and tie in the flavor of the malted milk eggs, you’ll need some chocolate malted milk powder for both the brownie batter and the chocolate frosting! I used Olvaltine brand.
• Powdered sugar: Helps to sweeten and thicken the frosting.
• Milk: To thin the frosting to the right consistency. Use any percentage of milk you’d like.
• Candy mix-ins and toppings: I top the brownies off with pastel malted candy eggs, Sixlets, sugar pearls, sprinkles, and/or chocolate bark (learn how to make swirled chocolate bark discs below). Feel free to swap in your personal favorites instead!

Equipment

You’ll only need a few kitchen tools to get started on these ultra rich and fudgy brownies! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Foil and nonstick spray: To make sure the brownies don’t stick to the pan, line it with foil and then coat it with nonstick spray.
• 9×13 baking pan: This recipe makes a large pan of brownies. I like to use a 9×13 baking pan with squared corners so that all the brownies have nice straight edges once they are cut.
• Saucepan: You’ll need a small saucepan to melt the chocolate and butter in.
• Whisk and mixer: I prefer to mix the brownie batter by hand with a whisk. It’s best to use a stand mixer or hand mixer for the frosting.

💭Variations

Oreo Brookies: Half Cookie, Half Brownie, 100% Delicious

If you love chocolate chip cookies and rich, fudgy brownies, then get ready for your new obsession – Oreo Brookies! These amazing hybrid bars have 3 distinct dessert layers:

1. Chocolate chip cookie dough on the bottom
2. Oreo cookies in the middle
3. Fudgy brownies on top

There’s something for everyone to love in these easy cookie bars. With just 25 minutes of prep time, you can have these bars in your oven–and then in your mouth–in no time!

🧾 What You’ll Need

Ingredients You’ll Need

You probably already have most (if not all!) of the ingredients you’ll need to make these Oreo Brookies. Don’t miss the Tips section below for more advice on how to prep and measure your ingredients.

(Links are affiliate links and I earn a small commission from qualifying purchases.)

• Unsalted butter: Use room temperature butter to make these cookie bars.
• Sugar: In the brownie layer the recipe calls for brown sugar and granulated sugar. Brown sugar helps give the bars a deeper flavor and keeps them moist, but you can use all of one or the other if you prefer.
• Eggs: Use large, room temperature eggs for the best results.
• Flour:“Regular” flour, aka all-purpose flour, is what we’re using to give the cookie bars their structure.
• Vanilla: Nielsen-Massey Bourbon vanilla extract is my absolute favorite vanilla extract. However, feel free to use your favorite vanilla extract you have at home.
• Baking soda: Helps the cookie bars to rise.
• Salt
• Semi-sweet chocolate chips: I always recommend using high-quality, flavorful chocolate that you enjoy the taste of. Using old or waxy chocolate chips will produce disappointing results!
• Oreo cookies: I used Double Stuf Oreos to get a really thick Oreo layer, but any type of Oreo Cookies would work.
• Cocoa powder: I recommend using a high-quality cocoa powder. My favorite is Cacao Barry Extra Brute because its very high quality and also relatively affordable. Whatever you use, look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color.

Equipment You’ll Need

• 9×9 square baking pan: This 9×9 baking pan is one of the most versatile pans I own! It bakes evenly and has square corners which makes cutting evenly shaped bars so much easier!
• Parchment paper: I don’t like to bake directly on my baking pans. Save time and cleanup by using parchment paper when baking.
• Mixer: You will need some kind of mixer to prepare these cookie bars. Either a stand mixer or hand mixer will work fine.
• Whisk: When making the brownie layer, you’ll need a whisk to properly beat the eggs and sugar. You can use your stand mixer whisk attachment or use a stand alone whisk.

Baking Pan – 9×9″Buy nowParchment PaperBuy nowStand MixerBuy nowSteel WhisksBuy now

📸 Photo Tutorial: How to Make Oreo Brookies

Here’s a step-by-step overview of how to make Oreo Brookies! Click here for the printable recipe.

To Make the Cookie Layer

1. Prepare the pan: Line a 9×9 inch square baking pan with baking parchment so that the edges extend over the sides of the pan. Spray well with nonstick cooking spray.
2. Cream butter and sugar: Add 1/2 cup butter and 1/2 cup lightly packed brown sugar to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter and sugar for 2-3 minutes, until it is light and fluffy.
3. Add egg and vanilla: Turn the mixer to low, and add 1 large egg and 1 tsp vanilla extract, and mix again until smooth.
4. Mix in flour, baking soda, and salt: Add 1/4 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt, and mix just until the flour streaks disappear.
5. Fold in chocolate chips: Pour in 1 cup chocolate chips and fold into the cookie dough.

6. Spread dough in pan: Transfer the cookie dough into the lined baking pan. Spread it into an even layer with your hands, or a slightly moistened mini spatula (it will be sticky).
7. Top and refrigerate: Arrange 16 Oreos on top of the cookie base. Refrigerate the cookie pan while you make the brownie batter.

To Make the Brownie Layer

8. Preheat oven: Set the oven to 350ºF.
9. Melt butter and chocolate: Melt 1/2 cup butter and 1/2 cup chocolate in short 30 second bursts in the microwave, stirring well each time.
10. Whisk in eggs and sugars: Add 2 large eggs, 1/4 cup lightly packed brown sugar, and 3 TBSP granulated sugar to the bowl of a large mixer fitted with a whisk attachment. Whisk for 2-3 minutes, until thick, light, and frothy.
11. Add butter/chocolate mixture and vanilla: Pour the melted chocolate and butter mixture into the bowl and add 1 tsp vanilla extract. Use a rubber spatula to fold everything together in large looping movements.
12. Stir in flour, salt and cocoa powder: Add 1/4 cup flour, 1/4 tsp salt, and 1/4 cup cocoa powder. Stir them into the mixture gently, taking care not to over mix.

🧠Halloween Brownie Bites

If you’re a fan of spooky sweets and creepy candies, then these so-gross-they’re-good Zombie Brain Brownie Bites are for you! These bite-sized fudgy brownie cups have a candy “brain” on top that hides a sweet green ganache that oozes when you bite into them.

Let’s break down the 3 main components:

• Brownies: brownies are baked in mini muffin tins so they’re cute and perfectly pop-able. (You could also make this with your favorite cupcake recipe or make them full-size, depending on the size of your brain candy mold.)
• Green goo: it’s a simple mixture of heavy cream and candy melts, but “goo” is so much more fun to say!
• Candy brains: a hollow brain made from candy melts that perches on top of the mini brownies like a jaunty, slightly disgusting cap.

🧾 What You’ll Need

Ingredients

This recipe uses a few special ingredients you’ll want to have ready when you start making this dessert. Keep these tips in mind as you start baking. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Boxed brownie mix & the ingredients to make them: Pick your favorite brown mix. I’d suggest using a plain variety that doesn’t have extra chunks, nuts, caramel, etc. You can also use a homemade brownie recipe if you prefer.
• Green candy coating: I recommend using Wilton Vibrant Green Candy Coating. If you can’t find it, you can also use white candy coating and add food coloring to achieve a nice green shade.
• Heavy whipping cream: This forms the base of the ganache. You can also use your favorite coffee creamer if you’d like to add some flavor to the ganache.
• Strawberry jelly: This is the secret to giving the brains that realistic shine! Any fairly smooth jelly will work.
• Green food coloring gel: You will need a little food coloring for the glistening jelly that paints the top of the brain. I highly recommend Americolor Electric Green Food Coloring Gel.

Equipment

• Brain candy mold: This is a must have to make the brain portion of the brownie bites. I can’t find a link to the exact mold I used online, but any brain-shaped mold that is around 2″ (the size of the top of a mini muffin pan) will work. Some options are this silicone brain ice cube tray set, and this brain silicone mold.
• Mini muffin baking pan: A mini muffin baking pan will make these Zombie Bites just the right size.
• Food-safe paint brush:These brushes will make it easy to paint the candy molds.

Don’t let these slime-filled brains scare you away. Here’s a quick picture tutorial showing just how easy these Zombie Brain Brownie Bites are to make! Full directions are detailed in the recipe below.

Prepare the Candy Brains

1. Melt 8 oz of bright green candy coating, and place a spoonful in the cavity of a brain candy mold. Use a clean, dry food-safe paintbrush to brush the coating up the sides of the mold.
2. Once all of the molds are filled, place the tray in the freezer for 10 minutes, then gently remove the brains from the molds. 

Make the ‘Slime’

3. Combine 8 oz of candy coating and heavy cream in a microwave-safe bowl, and heat for 1 minute. If you are not using green candy melts, you can add a few drops of green food coloring if needed and whisk until smooth.
4. Press a layer of cling wrap directly on top of the ganache and refrigerate for at least 2 hours to thicken it.

Fill the Brains

5. Gently press a hole in the top of each brownie bite using your finger or the handle of a wooden spoon.
6. Take a teaspoon-sized scoop of ganache and fill the hole in the top of the brownie bite.

💭 Variations

• Make them full-sized: if you don’t want mini versions, bake the brownies in full-sized muffin tins instead.
• Do cupcakes instead: Who says they have to be brownies at all? Try this recipe with your favorite cupcake flavor!
• Add flavors or mix-ins: if you want a little more texture along with your brains, you can add chopped cookies, nuts, or sprinkles when adding the ganache. You can also add some flavoring extract to the ganache if you’d like.
• Gelatin brains: Silicone molds are also great for gelatin, so if crunchy candy brains aren’t your thing, consider making gelatin brains instead! They’re shiny, jiggly, and perhaps a bit TOO realistic – perfect for Halloween! If you go the gelatin route, you’ll probably want to omit the ganache and make solid gelatin brains (instead of just shells) and then attach them to the brownies with a bit of frosting.

💡 Tips and FAQs  

The texture of the green ooze is intentionally loose and fluid. I was really attached to the idea of the brains oozing out once the chocolate shell was cracked, so it never fully sets or hardens. If this kind of squicks you out, which is understandable, I’ve included instructions in the recipe for making the filling firmer.

The outside of the brains is painted with a mixture of jelly and food coloring, to make them glisten with slime. Over time the jelly dries down so it’s tacky and not wet, but it does always transfer a little to the fingers. This step can be omitted if you need to transfer them, or serve them to a group of kindergartners in your pristine white dining room, etc.

🎃 More Fa-BOO-lous Halloween Desserts

• Monster Cake
• Skull Cupcakes
• Bloody Halloween Cake Balls
• Witch’s Brew Halloween Punch
• Melting Chocolate Skulls
• Donut Hole Monster Eyeballs
• Red Velvet Marshmallow Spiderweb Cake

🧈 Brown butter improves ANY brownie recipe

You may like brownies. You make even think you love brownies. But I posit to you, dear reader, that until you’ve tried brownies made with brown butter, you cannot know true brownie love! Dramatic? Perhaps. A sweeping generalization? Most definitely. But hey, if I can’t make my blog sound like a culinary sequel to The Notebook, what’s the point of even having one?

ANYHOW. Here’s why you’re going to want to run, not walk, into the kitchen and start browning some butter:

• Brown butter is easy to make. You just heat butter in a skillet, stirring it occasionally, and through the magic of culinary science, it transforms into a golden brown liquid with a delicious nutty, slightly caramelized flavor. It’s like butta, only betta!
• Once you’ve browned the butter, this recipe is really straightforward, and not very different from any other homemade brownie recipe. So you’re adding about 10 minutes of (mostly inactive) work to your brownies, and in return, you’re getting a huge brownie upgrade. Because…
• Brown butter brownies take all your favorite things about brownies, and turn them up to 11. Moistness? Yeah they’ve got it. Flavor? They’re bursting with it, from melted chocolate, cocoa powder, a little espresso, AND brown butter!

Ingredients & Substitutions

If you’re typically a box mix person, you are in for a very happy surprise! Homemade brownies are a little more work, but when they taste this good, it’s totally worth it. Here are a few things to keep in mind as you gather ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Butter: Since these are brown butter brownies, butter is obviously a key ingredient! I recommend using unsalted butter, so you can precisely control the amount of salt in the recipe–salted butter is unpredictable and can result in brownies that are too salty.
• Semi sweet chocolate bar: I recommend chopping up your favorite semi-sweet bar, but chocolate chips will work as a substitute in a pinch.
• Sugars: You’ll want both granulated and brown sugar for this recipe. Granulated helps to develop that signature crackly crust, and brown sugar adds a subtle caramelized flavor and helps keep brownies moist.
• Unsweetened cocoa powder:Since these brownies get a lot of their chocolate flavor from cocoa powder, I recommend using a high-quality cocoa powder. My personal favorite is Cacao Barry Extra Brute – it hits that sweet spot between very high quality but also pretty affordable since it is sold in bulk. Whatever you use, make sure that it is dutch-processed (also known as alkalized), because that will make a huge difference in the final taste and texture.
• Espresso powder:Adding a touch of espresso powder doesn’t make your brownies taste like coffee — it just intensifies the chocolate flavor and makes them irresistibly deep and rich. This is my favorite brand of espresso powder, and it can be found online or in the coffee section at many grocery stores. If you don’t have any and don’t care to buy some, it can also be omitted.

💡 Tips and FAQs  

The following are some tips and questions that might help you when you are baking.

💗MORE BAR DESSERTS YOU’LL LOVE

• Ultimate Fudgy Chocolate Brownies
• Seven Layer Bars
• Chocolate-Orange Brownies
• Triple Chocolate Rocky Road Brownies
• Salted Caramel Bars
• Peanut Butter Cup Brownies