These brownies are the ultimate fudge brownies. They pair perfectly with vanilla frosting, and the Cadbury Eggs add a great punch of flavor and crunch.
Looking for a last-minute, easy, but delicious dessert for Easter weekend? These Cadbury Egg Brownies are super rich and fudgy, with Cadbury Eggs adding the perfect crunch and burst of flavor. Plus, the robin’s egg pattern on top is so cute! With the detailed instructions and tips below, these brownies will be the star of any get-together!
Recipe Tips:
How to Get the Robin’s Egg Effect: This is super easy to achieve! Mix cocoa powder with warm water and use a pastry brush or paintbrush to flick the cocoa mixture onto the frosting. It creates a beautiful effect that dries in a few minutes.
Chocolate Chips: I prefer bittersweet chocolate chips because these brownies are already sweet and rich. You can swap them out for semi-sweet chips or use all Cadbury Eggs!
Baking Pan: Use a metal baking pan for even heat distribution and better-tasting brownies. An 8×12 or 9×11 pan works well too.
Chopping Cadbury Eggs: Chopping Cadbury Eggs can be tricky. You can put them in a ziplock bag and crush them with a rolling pin, pulse them in a food processor, or chop them with a sharp knife on a paper towel to prevent slipping.
Cadbury Egg Brownies
Ingredients
#### For the Brownies:
- – 2 tablespoons vegetable oil
- – 1 1/4 cups granulated sugar
- – 1 cup light brown sugar
- – 4 eggs room temperature
- – 1 cup salted butter melted
- – 2 teaspoons vanilla extract
- – 1 cup all-purpose flour
- – 3/4 teaspoon kosher salt
- – 1 cup Ghirardelli cocoa powder
- – 1/2 cup bittersweet chocolate chips
- – 3/4 cup chopped Cadbury Eggs
#### For the Frosting:
- – 1/2 cup salted butter room temperature
- – 2 cups powdered sugar
- – 1 teaspoon vanilla extract
- – 2 tablespoons heavy cream or milk
- – Blue food dye
- – 3/4 cup chopped Cadbury Eggs
#### For Garnish:
- – 1 tablespoon warm water
- – 1 tablespoon cocoa powder
Instructions
#### For the Brownies:
- Preheat the oven to 350°F. Grease and line a 9×13 metal baking pan with parchment paper.
- In a stand mixer (or using a hand mixer or whisk), beat the oil, granulated sugar, brown sugar, and eggs on medium-high speed until light, about 3 minutes. Add vanilla and melted butter, and beat for 30 seconds.
- Add the flour, cocoa powder, and salt to the wet ingredients and mix lightly until just combined. Gently fold in the chocolate chips and Cadbury Eggs.
- Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes, or until the center no longer jiggles. For fudgy brownies, do not overbake! For cakey brownies, bake for 5 minutes longer. Remove from the oven and let cool completely before frosting.
#### For the Frosting:
- In a stand mixer (or using a hand mixer), beat the butter, powdered sugar, and vanilla extract on medium speed until smooth. Add the salt and 1 tablespoon of milk at a time until you reach the desired consistency. Add a small amount of blue food dye, adding more until you reach the desired color. Spread immediately on the cooled brownies.
#### To Decorate:
- In a small bowl, combine warm water and cocoa powder. Whisk until combined. Once the brownies are frosted, dip the tip of a dry pastry brush or paintbrush into the water and cocoa mixture and shake off any excess. Pull the bristles back, point at the brownies, and slowly release. Repeat as many times as you’d like to create the pattern. Sprinkle the chopped Cadbury Eggs on top. Slice and serve!