Spring is here, and it’s time to celebrate with everyone’s favorite Easter-themed chocolate: Cadbury eggs! These mini egg brownies are packed with chocolatey goodness, plus an extra flavor (and texture) boost from some shredded coconut.
The crispy candy shell from the mini eggs, the soft chocolate mini egg centers, the hint of coconut flavor…it all comes together in this decadent-tasting (but easy to make) dessert!
Easter Brownies with Cadbury Mini Eggs
Because Cadbury mini eggs are pretty sweet to begin with, I reduced the amount of sugar in these brownies (compared to traditional brownies) by half. But don’t worry, they’re still plenty sweet and lightly fudgy, thanks to a couple simple recipe adjustments. 🙂
And because I like to keep things simple, you can make these pretty quickly, and with just one bowl! You’ll be munching on delicious mini egg brownies in no time.
Here are the ingredients you’ll need for these Easter brownies:
- Cadbury mini eggs: Of course, these babies are the main event! Crushed mini eggs are baked into these brownies for a delectable Easter treat. You’ll need most of a 10-oz bag for this recipe.
- shredded coconut: I love the combination of chocolate and coconut. I recommend unsweetened coconut, but you can use sweetened if it’s all you have. If you’re not a coconut fan, feel free to leave it out.
- white granulated sugar
- brown sugar: We’re using mostly brown sugar in this recipe for added fudginess. If you don’t have it, you can use all white sugar instead – just be aware the brownies may be a bit more dry.
- eggs: Two eggs plus an extra yolk help the brownies rise and help keep them fudgy, since we’re adding less sugar to the batter.
- vanilla extract: To amplify the chocolate flavor!
- all-purpose flour: Feel free to swap this with gluten-free all-purpose flour if needed.
- unsweetened cocoa powder: This gives these brownies their cocoa flavor and dark color.
- salt: A pinch of salt helps balance and enhance the sweetness.
For another spring-inspired dessert, check out these mini no bake carrot cake cheesecakes!
When are Cadbury Mini Eggs available?
In the United States, Cadbury eggs are typically only available from the beginning of the year until Easter time (so, from January through April). Be sure to stock up so you can make these year-round! 🙂
How to Make Mini Egg Brownies
There’s no fancy equipment or chocolate melting required for this recipe. The batter is made in one bowl, and there’s an easy hack for chopping the eggs without actually using a knife (or making a big mess!).
Before you start, be sure to set out your ingredients (especially the eggs) on the counter so they’re at room temperature when you’re ready to begin baking.
Step 1: Crush Mini Eggs
First, crush the mini eggs. Place them in a ziploc bag, making sure to release all the air, and seal it. Using a rolling pin, smash the mini eggs until they are mostly broken up, but still in large chunks.
Step 2: Prepare Batter
Next, place butter in a microwave-safe bowl and heat for 30-second intervals at 50% power until melted. It should be hot.
Add butter and both types of sugar to a mixing bowl, and whisk vigorously for at least 60 seconds.
Then, add the eggs (including the extra egg yolk) and vanilla and beat well for another minute. (Here’s how to separate an egg yolk).
Next, using a sifter, add flour, cocoa powder, and salt. Gently fold in these dry ingredients until not quite fully mixed (we’ll finish in the next step).
Next, pour in about 1/2 cup of the crushed mini eggs, and the shredded coconut. Stir until just combined. (Avoid over-mixing, as it messes with the brownies’ consistency!).
Step 3: Bake Brownies
Line an 8×8 or 7×11 pan with parchment paper, then pour in brownie batter. Use a spatula to smooth out the top. Sprinkle the rest of the crushed mini eggs on top.
Bake at 350 degrees Fahrenheit for 16-25 minutes (depending on the type of pan you use – see recipe card at the end of this post for details). Be sure to check them early to make sure they don’t overbake!
Allow the brownies to cool to room temperature before cutting them into bars. Otherwise, it’ll get messy!
Note: Because these brownies have less sugar in the batter, they won’t have as much of a crackly top as typical brownies. But the mini eggs make up for it! 🙂
Tips for Baking Brownies
Here are some helpful tips for making sure your brownies come out right:
- Make sure your melted butter is hot: this helps the sugar dissolve more evenly.
- Sift in dry ingredients: this helps ensure there aren’t any clumps in the batter.
- Grease your baking pan before adding the parchment paper: this helps the parchment paper stick to the pan and makes spreading the brownie batter easier.
These brownies are jam-packed with tasty mix-ins, but you can easily add or replace them if you want! Here are some ideas:
- swap out the coconut for chopped nuts (pecans, walnuts, peanuts, etc.)
- if you don’t have Cadbury mini eggs, use chocolate chips instead
- add a swirl of peanut butter or almond butter on top
- add 1/4 teaspoon of espresso powder for a deeper, richer chocolate flavor
How to Store Mini Egg Coconut Brownies
Once the brownies are fully cooled, store them on the counter in an airtight container. Or, wrap them individually in foil or plastic wrap.
They should last up to 3 days on the counter, or 5 days in the fridge. They’re best eaten within 2 days for ideal texture.
I’ll be dreaming of these Easter-themed brownies all year long. 🙂 I hope you get a chance to try them!
For all my fellow chocolate lovers, you might also like:
- Peanut Butter Banana Brownies
- Easy S’mores Truffles
- Chocolate Nutella Tarts with Greek Yogurt
- Chocolate Avocado Truffles with Pecans
- Dark Chocolate Filled Raspberries.
Mini Egg Brownies with Coconut
- 3/4 cup Cadbury mini eggs, divided
- 1/2 cup butter
- 1/4 cup white granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs + 1 yolk (at room temperature)
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350ºF (or 176ºC). Grease an 8x8in or 7x11in nonstick baking pan* with cooking spray, then line with parchment paper. Set aside.
- Place mini eggs in a ziploc bag (be sure to let out all the air inside before sealing). Crush with a rolling pin into large chunks. Set aside.
- Microwave butter for 30-second intervals at 50% power until melted and hot. Immediately pour into a mixing bowl. Combine both white and brown sugars with butter, then whisk vigorously for 1 minute.
- Add the eggs (separating one yolk from a third egg) and vanilla. Beat well with whisk for another minute.
- Sift in flour, cocoa powder, and salt. Very gently fold into the batter mixture, until not quite fully mixed (we'll finish mixing in the next step).
- Add in most of the crushed Cadbury mini eggs (about 1/2 cup) and the shredded coconut. Fold into the batter until just combined and batter looks uniform. (Do not over-mix).
- Pour batter into your lined baking pan, then smooth out on top with a spatula. Sprinkle the remaining crushed mini eggs on top.
- Bake for 20-25 minutes for an 8x8in pan, or 15-18 minutes for a 7x11in pan.** Be sure to check them early to make sure they don't overbake!
- Allow the brownies to cool completely to room temperature before cutting them into bars.
- Make sure your melted butter is hot. This helps the sugar dissolve more evenly.
- Sift in dry ingredients. This helps ensure there aren’t any clumps in the batter.
- Grease your baking pan before adding the parchment paper. This helps the parchment paper stick to the pan and makes spreading the brownie batter easier.