Cadbury Egg Brownies (Easter Brownie Recipe)

Last Updated on March 20, 2025 by becky

Cadbury egg brownies made with milk chocolate chips and miniature Cadbury creme eggs, plus a thick layer of homemade chocolate frosting on top. The ultimate Easter brownie recipe!

Why Make These Cadbury Egg Brownies?

If you’ve been following me for any length of time, you probably already know how much I love Cadbury mini eggs. I start anticipating their arrival as soon as the Valentine’s Day chocolate disappears from the seasonal candy aisle. (Chocolate covered cherries out, and mini eggs in!) I love eating mini eggs, and stirring them into sweet treats like Easter blondies, mini egg cookies, and chocolate Easter bark.

That said, Cadbury creme eggs rank just behind their mini eggs as my top Easter candy pick. The gooey fondant center (with the fake yellow “yolk,” of course!), classic Cadbury milk chocolate shell, and iconic, brightly colored foil wrapper say “Easter” like no other candy, at least to me.

(Side note: Talking about Cadbury eggs always makes me think of this “Cadbury Easter bunny tryouts” television advertisement. This classic commercial has aired in the United States for decades!)

While Cadbury eggs taste great all on their own, they’re also a fun ingredient for spring baking. This Easter brownie recipe features whole miniature Cadbury eggs into a fudgy dark chocolate brownie base. After baking, I’ve slathered the brownies in a thick layer of chocolate frosting. Then, just use a chef’s knife to slice the brownies to reveal the creamy Cadbury eggs inside.

Easter Brownie Recipe Ingredients

To make these Cadbury egg brownies, you’ll need the following ingredients:

• Unsalted Butter – This brownie recipe uses melted unsalted butter for the brownie base, plus softened (not melted) butter to make the chocolate frosting.
• Granulated Sugar – Granulated sugar sweetens the brownie batter. You can substitute caster sugar or superfine sugar, measured by weight.
• Cocoa Powder – You’ll need  unsweetened cocoa powder for the brownie batter, as well as the chocolate frosting. Choose regular unsweetened cocoa powder to make these brownies, not Dutch process.
• Fine Sea Salt – Fine sea salt balances the sweetness of the chocolate and sugar.
• Eggs – Allow the eggs to come up to room temperature. If they’re too cold, they won’t blend easily with the warm chocolate and sugar mixture.
• Vanilla – I’ve used vanilla bean paste in the brownie batter and vanilla extract in the frosting. Feel free to use paste or extract for both components.
• All Purpose Flour – Or plain flour. Brands like Gold Medal and Pillsbury are good choices for US bakers; in the UK I recommend McDougall’s in the red-and-white striped bag.

• Baking Powder – In addition to two eggs, baking powder gives the brownie batter its lift.
• Instant Espresso Powder – A small amount of  instant espresso powder to any dark chocolate cake or cookie recipe. A little bit goes a long way to enhance the depth of the chocolate flavor, without tasting too coffee-like.
• Canola Oil – Or vegetable oil, or another neutral oil such as sunflower oil.
• Milk Chocolate Chips – I like milk chocolate chips (or chopped milk chocolate) in this brownie recipe. If you have less of a sweet tooth, you can use semi sweet chocolate chips or chopped dark chocolate instead.
• Confectioner’s Sugar – Blended with cream, unsweetened cocoa powder, and softened butter, confectioner’s sugar (icing sugar) creates the thick, creamy chocolate frosting.
• Whipping Cream – You’ll need whipping cream (heavy cream), half and half, or whole milk to make the frosting. I have not tested this recipe with plant milk.

The Cadbury Eggs

 This recipe requires 12 whole, unwrapped miniature (not full size!) Cadbury eggs. In the US, you’ll find miniature Cadbury eggs packaged in a small purple “egg carton.” In the UK, mini Cadbury eggs come packaged in a red and purple bag.

Creme Egg Chocolate Brownie Recipe Tips and Tricks

You’ll need a total of 12 whole miniature creme eggs for the brownie base. Do not chop the eggs, or they’ll melt into the batter, destroying the best part of this recipe—the creamy Cadbury eggs revealed in every slice!

For extra-fancy brownies, use a sharp chef’s knife to slice 8 additional miniature creme eggs width-wise, then place a half, creme-side up, on top of each of the brownie squares for decoration.

For a less sweet brownie, you can skip the chocolate frosting. You can also reduce the sweetness by replacing the milk chocolate with semi sweet chocolate chips or chopped dark chocolate instead.

Keep a small stepped palette knife at the ready! It’s my favorite way to create pretty swirls in the frosting.

Make-Ahead and Storage Suggestions

After baking the brownies, you’ll need to allow at least 2 hours of cooling time before frosting. (If you frost before the brownies are completely cool, the frosting will melt.) For this reason, I suggest making the brownies the night before, allowing them to cool in the tin overnight, then frosting the next morning.

Store Cadbury egg brownies in an airtight container in the refrigerator for up to 1 week, or freeze unfrosted brownies in an airtight container for up to 3 months.

Other Easter recipes you might enjoy:

Buttercream Easter Eggs
Chocolate Mini Egg Easter Cookies
Creme Egg Brownie Cups
Easter Candy Corn
Mini Egg Blondies with White Chocolate Ganache
Easter Rice Krispie Bird Nest Treats
Easy Easter Brownies with Buttercream

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Print