One-Bowl Fudgy Mini Eggs Brownies have a dense base with a moist and gooey center that melts in your mouth. It's the perfect balance between cakey and chewy. Within the brownie batter are pockets of Cadbury Mini Eggs. These brownies are perfect for Easter bakes.
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Mini Egg Brownies
Cabury's Mini Eggs make the most striking Brownies with a vibrant array of colors scattered throughout.
The pastel hues of the Mini Eggs create a mosaic within the dark chocolate brownie base.
These chocolate brownies look so festive for Easter and are simple to make with straightforward ingredients.
I like to serve these with my 3 Ingredient Oat Milk Chia Seed Pudding or Yogurt Cake at Easter time.
Best of all, these One-Bowl Fudgy Mini Eggs Brownies are great to make ahead of time so they will be ready for the long weekend.
They are a true crowd-pleaser with their fudgness and playful twist. These won't last long once they come out of the oven.
Whether hosting Easter lunch or a springtime gathering, treating yourself after a long day, or simply craving something sweet, Mini Eggs Brownies are sure to hit the spot.
It's pure happiness. A decadent brownie with a cup of London Fog is my favorite way to enjoy them. 😊
Here are a few sweet treats to try next time
❤️ Why you will love Cadbury mini eggs brownies
Crowd Pleaser: Whether enjoyed as a dessert or a sweet treat to share with friends and family, these are guaranteed to be a hit.
Crackly Tops and Fudgy Center: As you sink your teeth into these brownies, you'll encounter a crunch from the Cadbury Mini Eggs nestled within and a crackly brownie top with a gooey center. It's the perfect blend of smooth and crunchy.
Make-ahead Convenience: Make these a day or two ahead.
Can I make mini egg brownies gluten-free?
Absolutely! You can easily adapt the Cadbury Mini Eggs Brownies recipe to be gluten-free by making a few simple substitutions. Here's how:
- Gluten-Free Flour: Instead of using regular all-purpose flour, opt for a gluten-free flour blend. There are many commercially available blends specifically designed for baking. Use the same amount of gluten-free flour as the recipe calls for regular flour.
- Check Other Ingredients: While the main substitution is the flour, always double-check all ingredients to ensure they are gluten-free. Some brands of cocoa powder may contain traces of gluten, so be sure to choose certified gluten-free options.
Ingredients needed and substitutions
BUTTER: hot melted butter
COOKING OIL: olive oil, coconut oil, or canola oil.
WHITE GRANULATED SUGAR: or caster sugar
EGGS
VANILLA EXTRACT: this adds more delicious flavor.
ALL-PURPOSE FLOUR
UNSWEETENED COCOA POWDER
SALT: for extra flavor.
MINI EGGS TO DECORATE: 15-20 mini eggs or more if you like.
How to make mini egg brownies
Preheat your oven to 350°F (175°C) and grease an 8-inch baking pan. Or line the pan with parchment paper.
In a saucepan, melt the butter then add the oil to the hot butter. Whisk in the sugar until well combined (for about 1 minute.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. Mix for another minute. The color of the ingredients will lighten and become creamy in texture.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over-mix.
Pour the batter into the prepared baking pan and spread it out evenly.
Here comes the fun part: sprinkle your Mini Eggs over the top of the batter (optional to chop the mini eggs in half), pressing them in slightly.
Bake in the oven for 20-25 minutes or until the edges are set but the center is still slightly gooey. You can test this by inserting a toothpick. It is ready to remove if the toothpick comes out moist with a few crumbs. Do not overcook the brownies.
Allow the brownies to cool completely before cutting them into squares.
Tips and tricks
Gentle Folding: To avoid overmixing brownie batter, it's essential to mix the ingredients just until they are combined and no dry flour pockets remain. Use a gentle folding motion rather than vigorous stirring, and stop mixing as soon as the ingredients are fully incorporated. This will help ensure that your brownies have a tender, moist texture and a uniform crumb.
Even Distribution of Mini Eggs: When adding the Cadbury Mini Eggs to the batter, distribute them evenly throughout to ensure every bite has a crunch. I like to chop the mini eggs in half.
Proper Pan Size: Use the recommended pan size specified in the recipe (8-inch square baking pan) to ensure even baking. If your pan is too small, the brownies may be too thick and take longer to bake, leading to uneven results.
Cool Completely: Allow the brownies to cool completely in the pan before slicing. This helps them set and makes for cleaner, neater slices.
❓FAQS
How do you tell if brownies are fudgy or undercooked?
Fudgy brownies should have a dense, moist, and chewy texture. They may appear slightly undercooked in the center, but the edges should be set. When you insert a toothpick into the center of the brownies, it should come out with a few moist crumbs clinging to it, but not completely clean. On the other hand, undercooked brownies will have a visibly wet and gooey texture, indicating that they need more time in the oven.
Should brownies still be gooey in the middle?
Ultimately, whether brownies should be gooey in the middle is a matter of personal preference. Some people love the indulgent, fudgy texture of a slightly gooey center, while others prefer a firmer, more cake-like consistency.
How long should brownies sit before cutting?
Brownies should typically sit for at least 30 minutes to an hour before cutting. Allowing the brownies to cool in the pan helps them set properly and firm up, making it easier to slice into neat squares or rectangles without falling apart. Cutting into warm brownies too soon can result in them being too soft and crumbly, leading to messy slices.
What happens if you overmix brownies?
Tough Texture: Overmixing can lead to the development of excess gluten in the batter, resulting in a tougher and denser texture.
Air Incorporation: Overmixing can introduce excess air into the batter, causing the brownies to rise excessively during baking and then collapse as they cool. This can result in a sunken or deflated appearance, as well as a denser texture due to the collapse of the air pockets.
How to cut brownies in an 8-inch pan
- Cool Completely: Allow the brownies to cool completely in the pan before attempting to cut them. This will help them set and firm up, making them easier to slice.
- Use a Sharp Knife: Use a sharp knife to cut the brownies. A chef's knife or a serrated knife works well for cutting through the dense texture of brownies.
- Create Even Portions: Decide how many portions you want to cut the brownies into. For an 8-inch pan, you can typically cut them into 9 squares.
- Score the Brownies: Run the knife along the edges of the pan to loosen the brownies. Then, use the knife to lightly score the surface of the brownies where you want to make your cuts. This helps create a guide for even slices.
- Cutting Technique: With a gentle sawing motion, carefully cut through the brownies along the scored lines. Take your time and use a slow, steady motion to ensure clean cuts.
- Wipe the Knife: After each cut, wipe the knife clean with a damp cloth or paper towel to remove any brownie residue. This will help prevent the brownies from sticking to the knife and ensure clean, neat slices.
- Remove the Brownies: Once all the brownies are cut, use a small spatula or offset spatula to lift them out of the pan and transfer them to a serving plate or storage container.
How to pimp brownies?
Add Mix-Ins: Stir your favorite mix-ins into the brownie batter before baking. Think chocolate chips, chopped nuts (such as walnuts, pecans, or almonds), peanut butter, or shredded coconut.
Serve with Ice Cream: Turn your brownies into a delicious dessert, serving them with a scoop of your favorite ice cream. The combination of warm, fudgy brownies and cold, creamy ice cream is unbeatable! 🤎
Make-ahead, Storage, and Reheating
Make-ahead:
You can bake brownies in advance. This is particularly useful if you're preparing for a party or event and want to save time on the day of.
Storage:
Room Temperature: Once cooled completely, store brownies in an airtight container at room temperature. They can typically be kept this way for up to 3-4 days. Ensure the container is sealed well to prevent the brownies from drying out.
Refrigerator: If you prefer your brownies to have a fudgier texture or if you live in a warm climate, you can store them in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. They will keep it in the refrigerator for about a week. (If they are not eaten in one sitting!)
Freezer: Brownies freeze exceptionally well. Once cooled completely, wrap individual brownie squares or the whole pan tightly in plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, you can place them in a freezer-safe container. Properly stored, brownies can be kept in the freezer for up to 3 months.
Pre-Cut Portions: Before freezing brownies, consider pre-cutting them into individual portions before freezing. This makes it easier to grab just what you need without having to thaw the entire pan.
Thawing: When ready to enjoy frozen brownies, allow them to thaw at room temperature for about an hour or in the refrigerator overnight.
Reheating
You can reheat them gently in the microwave for a warm and gooey treat.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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ONE-BOWL FUDGY MINI EGGS BROWNIES
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
One-Bowl Fudgy Mini Eggs Brownies have a dense base with a moist and gooey center that melts in your mouth. It's the perfect balance between cakey and chewy. Within the brownie batter are pockets of Cadbury Mini Eggs. These brownies are perfect for Easter bakes.
Ingredients
- ½ cup unsalted butter, hot melted butter
- 1 tablespoon cooking oil (olive oil or coconut oil are fine)
- 1 cup granulated white sugar (or caster sugar)
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- mini eggs to decorate
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch baking pan. Or line the pan with parchment paper.
In a saucepan, melt the butter then add the oil to the hot butter. Whisk in the sugar until well combined (for about 1 minute.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. Mix for another minute. The color of the ingredients will lighten and become creamy in texture.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over-mix.
Pour the batter into the prepared baking pan and spread it out evenly.
Here comes the fun part: sprinkle your Mini Eggs over the top of the batter (optional to chop the mini eggs in half), pressing them in slightly.
Bake in the oven for 20-25 minutes or until the edges are set but the center is still slightly gooey. You can test this by inserting a toothpick. It is ready to remove if the toothpick comes out moist with a few crumbs. Do not overcook the brownies.
Allow the brownies to cool completely before cutting them into squares.
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Cuisine: American
Dan says
Delicious!