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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Servings: 16 brownies
Calories: 168kcal
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 9x9 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 9x9 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!
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Nutrition
Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 96mg | Potassium: 8mg | Sugar: 16g | Vitamin A: 120IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg
