These fudgey milk chocolatey mini egg brownies are the perfect homemade snack for your Easter table. Adding Cadbury eggs to your browines is a fun way to brighten them up and add some extra crunch to your brownies.

This homemade brownie recipe is perfect because you don't have to worry about creaming your butter and sugar. If you'd prefer to use a box mix though that works great too! I used an 8x8 pan to make super thick brownies but you can also use a 9x13 pan and that will cut the baking time in half.

More Easter Treats and Ideas

brownies in egg shapes on a cooling rack.

Ingredients

flour
sugar
cocoa
salt
oil (I used vegetable)
eggs
vanilla
Cadbury Eggs

brownies in a pan topped with Cadbury eggs.

Directions

Combine your flour, sugar, cocoa and salt.
Add your eggs, oil and vanilla. Be sure not to over mix.
Add your Cadbury easter eggs. Hold a few back to sprinkle on top of the batter.
Pour into a greased or parchment papered pan. The pan size will determine the baking time. I'd recommend an 8x8 or a 9x13.
Bake at 350 degrees.
Allow to cool fully, then transfer to a cooling rack.
If cutting out shapes, use a cookie cutter to cut out your brownies.

brownies made with Cadbury eggs and cut into egg shapes.

Tips

For a clean pan use a piece of parchment paper under your brownies. This will let you lift them from the pan without greasing it or leaving a sticky residue.
Use a toothpick to see if your brownies are fully baked by inserting it in the middle of the pan and removing. If there is no brownie residue they're ready.
Want to use a box mix? Go for it! I recommend using two box mixes to get a richer flavor that's similar to homemade brownies.
Store these in an airtight container for 3-5 days.

📖 Recipe