Biting into one of these Cadbury mini egg brownies is like biting into the fudgiest brownie you have ever eaten! These brownies are super moist and fudgy. Made with brown sugar, butter, and melted semi-sweet chocolate. Oh, and with lots of LOVE!
If anyone knows me, they know just how much I love milk chocolate. I mean, it’s chocolate!! Honestly, it’s difficult to resist popping these mini eggs into your mouth while preparing these brownies. These brownies will make the perfect Easter dessert or kick-start Spring!
Jump to
Ingredients for Cadbury Mini Egg Brownies
To make these yummy brownies, I added in more melted chocolate and less cocoa powder. These are a few of the basic ingredients you’ll need:
- Butter
- Eggs
- Flour
- Unsweetened cocoa powder
- Chocolate chips
- Vanilla extract
- Salt
- Cadbury mini eggs
How to make Robin Egg Brownies
These pretty brownies are so easy to make. This recipe is straightforward, but let’s walk through it step-by-step before you get started:
Step 1: Microwave the sugar and butter in 30 second increments and stir until glossy. It will still be grainy.
Step 2: Place the chocolate chips in a microwave-safe bowl and heat in 15-minute increments.
Step 3: Allow too cool a little. Beat in the eggs one at a time. Add the cocoa powder and vanilla extract and mix well.
Step 4: Fold in the flour until just barely combined. No flour can be seen. Do not over mix.
Tips for the best Robin Egg Brownies
This brownie recipe is pretty easy. So, to ensure you get the best fudgiest brownies, follow these suggested tips:
- Do not overbake these brownies. Pull them out of the oven while they are still a little underbaked. When you insert a toothpick and it comes out a little wet with some crumbs, this will be the perfect time to pull them out of the oven. Remember, brownies will continue to bake as they cool. Ssshhh…that’s a secret!
- Typically, if you are not adding any extras to the brownies, and you want that shiny crackle top brownies are known for, be sure to incorporate enough air while beating in the eggs.
- Do not over mix when you’re adding the dry ingredients. It’s essential that you gently fold in the dry ingredients. It’s ok if you see a tiny bit of flour.
How to store brownies
- These brownies do very well in the freezer. Wrap them in plastic and then place them inside of a zip lock bag for optimal freshness. They will last up to 2 months in the freezer.
- If you plan to serve them the same day, they can stay out at room temperature, covered in plastic wrap.
Love these brownies? Try these easy and yummy recipes:
Triple Chocolate Chunk Sandwich Cookies
DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW OR TAG @CRAVINGTHEYUM ON INSTAGRAM – IT HELPS ME SO MUCH! FOLLOW ME ON INSTAGRAM, FACEBOOK, PINTEREST, AND TWITTER.
Print
Robin Egg Brownies
Ingredients
- 8 tablespoons butter
- 2/3 cups flour
- 1 cup light brown sugar
- 2 large eggs + 1 egg yolk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 8 ounces dark chocolate
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups mini chocolate eggs, some crushed and some whole
Instructions
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
- Make the salted caramel sauce. Then pour the hot caramel over a parchment-lined sheet pan. Place the sheet pan in the freezer for 5 minutes.
- In a medium-size mixing bowl. whisk together the flour, cocoa powder, espresso powder, and salt. Set aside.
- Inside of a large mixing bow, microwave the butter and brown in 15-20 sec increments whisking after each time. Do not let the mixture boil. The mixture will be glossy and still a little grainy.
- Take 4 ounces of the chocolate and rough chop it. You are going to melt the chocolate in a microwave-safe bowl in 10-second increments. After 10 seconds stir. Repeat until the chocolate has fully melted.
- Whisk the melted chocolate into the butter-sugar mixture until mixed. Allow to cool for a few minutes.
- With a hand mixer on low, you are going to beat in the eggs one at a time. Beat for about 1 minute. This is the part that will give your brownies that shiny crackle top.
- Gently fold the dry ingredients into the wet. It’s ok if there is a tiny bit of flour showing. Take the other 4 ounces of chocolate and give it a rough chop. Now, fold in the chocolate pieces.
- Pour the batter into a lined pan and spread it out evenly.
- With a small spoon, scoop out medium mounds of caramel and drop them in a different place onto the brownie batter. Take a spoon and lightly swirl the caramel, being careful not to mix the caramel into the batter too much. The caramel should be visible.
- Bake for 25-30 minutes. For fudgy brownies, you’ll want to underbake them. Do the toothpicks test after 25 minutes. Insert a toothpick into the center of the brownies. If the toothpick comes out with a little bit of wet batter and crumbs, it’s time to remove the pan from the oven. It will continue to bake as it cools.
- Cool completely before serving. Enjoy!
