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Mini Egg Brownies with Coconut

These fun Easter-themed Cadbury mini egg brownies are packed with chocolatey goodness, plus an extra flavor (and texture) boost from shredded coconut.
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16 brownies

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*An 8x8in pan will yield thicker, fudgier brownies. If using a glass baking pan, decrease baking temperature to 325ºF.
**Check your brownies early in case your oven runs hot, to be sure not to over bake them. Use a toothpick to check - if it comes out with just a few crumbs, the brownies are done. (You want them to be a little fudgy still, plus they’ll continue baking a little more once out of the oven).
Storage Tips: Store on the counter in an airtight container, or wrap brownies individually in foil or plastic wrap. They should last up to 3 days on the counter, or 5 days in the refrigerator.
Brownie Baking Tips:
  • 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.
Keyword brownies, cadbury mini eggs, chocolate, easter