Cadbury Egg Brownies
The Easter version of my favorite elevated box brownies! Stuffed with extra chocolate, Cadbury egg brownies are easy AND taste scratch-made.
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You’re going to love this EASY Cadbury Egg Brownie Recipe
I’m going to spill all of my secrets right off of the bat – this recipe doctors up a boxed brownie mix to make it extra thick, fudgy, and decadent. With a few extra ingredients like heavy whipping cream, chopped chocolate and of course Cadbury mini eggs, you can make your brownies festive and phenomenal.
If you’re interested in more information on making easy yet delicious brownies, you can also check out my post, “how to make your boxed brownies better.”
What you’ll need to make Cadbury Egg Brownies
- Brownie mix – Use whatever brand you like!
- Melted butter – I always use salted butter, but you can use unsalted if preferred.
- Heavy whipping cream
- Egg yolks
- Chopped chocolate – Again, use whatever brand or type of chocolate you’d like.
- Chopped cadbury mini eggs
How to make Brownies with Cadbury Eggs
- Preheat the oven to 350° F and line a 9×9 pan with parchment paper and set aside.
- In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. Avoid over mixing.
- Fold in the chopped chocolate and chopped mini cadbury eggs. Reserve some extra for the top, if desired.
- Pour the brownie batter into the 9×9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven. The internal temp should register above 160° F and then they are cooked through.
- Allow the brownies to cool completely in the pan prior to cutting and serving.
- Store in an airtight container for up to 3 days. Enjoy!
How should I store my cadbury egg brownies?
Store your cooled brownies in an airtight container on the counter for up to 3 days.
Why are my brownies dry?
If these brownies turn out dry, it is likely because they were overbaked. When your brownies are cooked, they will have an internal temperature of 160° F. They will still look slightly jiggly and a toothpick will come out with a few crumbs. Following these steps will ensure your brownies are perfectly baked and not dried out.
Brownies you NEED to try
Cadbury Egg Brownies
Ingredients
- 1 box brownie mix
- 2/3 cup melted butter
- 1/4 cup heavy whipping cream
- 4 egg yolks
- 1/2 cup chopped chocolate
- 1 cup chopped cadbury mini eggs
Instructions
- Preheat the oven to 350° F and line a 9×9 pan with parchment paper and set aside.
- In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. Make sure you avoid over mixing.
- Fold in the chopped chocolate and chopped mini cadbury eggs. Reserve some extra for the top, if desired.
- Pour the brownie batter into the 9×9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven. The internal temp should register above 160° F and then they are cooked through.
- Allow the brownies to cool completely in the pan prior to cutting and serving.
- Store in an airtight container for up to 3 days. Enjoy!
