These Cadbury Mini Egg Brownies are dense, moist, and ultra-fudgy! No eggs, no complicated steps—just a simple batter, a quick stir, and into the oven they go. And the best part? You probably have most of the ingredients in your kitchen already. The colorful mini eggs make these brownies absolutely perfect for Easter or any springtime celebration. You could even wrap them up and gift them—just be sure to save a few for yourself. They’re too good to give all away!
Oriana’s Thoughts On The Recipe
Okay, let’s talk brownies—specifically, Cadbury Mini Egg Brownies. I don’t know about you, but when I see those pastel-colored little eggs start popping up on store shelves, I get way too excited. These brownies are one of my favorite ways to use them. They’re fudgy and chocolatey, and the crunchy candy shell of the mini eggs adds the most delightful texture. Trust me, if you love Cadbury eggs, you’re going to fall hard for these brownies. Plus, they’re just so pretty. The colorful mini eggs make these brownies absolutely perfect for Easter or any springtime celebration.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the brownies.
- Cornstarch: This helps create a tender texture and slightly chewier crumb.
- Baking Powder: Gives a slight lift so the brownies aren’t too dense.
- Salt: Enhances all the chocolatey flavors.
- Milk: This adds moisture and activates the vinegar. You can use dairy or plant-based milk.
- Apple Cider Vinegar: Combines with milk to mimic the binding power of an egg.
- Butter: Adds richness and flavor. Use unsalted butter or reduce added salt if using salted.
- Brown Sugar: Adds moisture and depth of flavor, thanks to the molasses.
- Granulated Sugar: Helps with sweetness and structure.
- Cocoa Powder: For that rich chocolate flavor. Unsweetened natural cocoa works best.
- Vanilla Extract: Adds a warm, sweet aroma and balances the cocoa.
- Instant Espresso Powder (Optional): This deepens the chocolate flavor, but you won’t taste the coffee.
- Chocolate Chips or Chunks: Melt into the batter and make it extra gooey and rich.
- Cadbury Mini Eggs: The star of the show! Use whole or roughly chopped.
- Flaky Sea Salt (Optional): Sprinkled on top, this enhances the sweetness and adds a little fancy finish.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Chocolate: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Chocolate Eggs: Use your favorite dairy-free chocolate candies. I haven’t found ones that are exactly like the Cadbury mini eggs, but No-Whey Chocolate Candies work well as an alternative.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for best results.
Potential Recipe Challenges & Pro Tips
- Overbaking: It’s easy to accidentally overbake brownies, which leads to a dry, cakey texture. Pro Tip: Start checking around the 30-minute mark. A toothpick inserted into the edge should come out with moist crumbs, not clean. The center should still look a little soft—it’ll set as it cools.
- Mixing Too Much: Overmixing after adding the flour can make the brownies tough. Pro Tip: Stir just until no more streaks of flour are visible. Once the dry ingredients are in, a gentle hand is your best friend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
Step 2 – Combine Wet Ingredients
In a mixing bowl or liquid measuring cup, combine the milk, vinegar, butter, and sugars (brown and granulated). Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and mix with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
Step 3 – Mix Dry And Wet Ingredients
Add cocoa powder, vanilla, and espresso powder (if used) and mix to incorporate; continue constantly stirring for 2 more minutes. Add the flour mixture and stir until mostly combined.
Step 4 – Add Chocolate Eggs
Then add the chocolate chips and 1 cup of the chopped Cadbury eggs, and stir until no flour remains.
Step 5 – Bake
Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Bake for 35 – 40 minutes or until the brownies are set and the tops are cracked and shiny. When the brownies are ready, remove them from the oven. While the brownies are still warm, press the remaining Cadbury Eggs gently and evenly on top of them. Sprinkle with flaky sea salt, if desired. Set the pan on a wire rack until completely cooled.
Step 6 – Cut
When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.
Helpful Tip
Use a serrated knife to cut through the mini eggs more easily without crushing them.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your baking pan with parchment paper for easy removal and cleanup.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the brownies cool completely before cutting to get clean slices.
- Use a serrated knife to cut through the mini eggs more easily without crushing them.
Variations & Additions
- Mix-in Ideas: Add white chocolate chips, chopped pretzels, or nuts.
- Swirl It Up: Add a swirl of nut butter or caramel on top before baking.
- Holiday Version: Swap Cadbury eggs for other seasonal candies, depending on the occasion.
Storage and Freezing Instructions
To Store: Keep the brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 1 week.
To Freeze: Wrap individual brownie squares in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave before serving.
Frequently Asked Questions
More Egg-Free Brownie Recipes You’ll Love!
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- Eggless Fudgy Zucchini Brownies
- Browse more recipes…
Recipe Card
Eggless Cadbury Mini Egg Brownies
Ingredients
- 1 1/4 cup (175 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 1/4 teaspoon (1 g) baking powder
- 1 teaspoon (4 g) kosher or sea salt
- 1/2 cup + 1 tablespoon (130 ml) milk
- 1 teaspoon (5 ml) apple cider vinegar
- 2/3 cup (160 g) unsalted butter
- 3/4 cup (150 g) brown sugar
- 3/4 cup (150 g) white granulated sugar
- 1/2 cup + 1 tablespoon (57 g) unsweetened cocoa powder
- 2 teaspoons (10 ml) pure vanilla extract
- 1 teaspoon instant espresso powder optional
- 1/2 cup (100 g) chocolate chips or chunks
- 1 1/2 cups (300 g) roughly chopped Cadbury mini eggs, divided divided
- Flaky sea salt (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350º F (180º C). Line an 8×8-inch baking pan with parchment paper. Lightly spray with baking spray.
- Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- In a mixing bowl or liquid measuring cup, combine the milk, vinegar, butter, sugars (brown and granulated). Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and mix with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it's ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
- Add cocoa powder, vanilla and espresso powder (if used) and mix to incorporate; continue constantly stirring, for 2more minutes.
- Add the flour mixture; stir until mostly combined. Then add the chocolate chips and 1 cup of the chopped Cadbury eggs, and stir until no flour remains.
- Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick.
- Bake for 35 – 40 minutes or until the brownies are set and the tops or cracked and shiny. You'll notice the center does not wiggle when the pan is moved. If in doubt, it's better to underbake these brownies rather than overbake them. Unfortunately, the toothpick test doesn't work well for these brownies because the chocolate chips get melty!IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.
- When the brownies are ready, remove them from the oven. While the brownies are still warm, press the remaining Cadbury Eggs gently and evenly on top of them. Sprinkle with flaky sea salt, if desired. Set the pan on a wire rack until completely cooled.
- When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Chocolate: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Chocolate Eggs: Use your favorite dairy-free chocolate candies. I haven’t found ones that are exactly like the Cadbury mini eggs, but No-Whey Chocolate Candies work well as an alternative.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for best results.
- Overbaking: It’s easy to accidentally overbake brownies, which leads to a dry, cakey texture. Pro Tip: Start checking around the 30-minute mark. A toothpick inserted into the edge should come out with moist crumbs, not clean. The center should still look a little soft—it’ll set as it cools.
- Mixing Too Much: Overmixing after adding the flour can make the brownies tough. Pro Tip: Stir just until no more streaks of flour are visible. Once the dry ingredients are in, a gentle hand is your best friend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your baking pan with parchment paper for easy removal and cleanup.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will affect baking time, so keep an eye on yours.
- Let the brownies cool completely before cutting to get clean slices.
- Use a serrated knife to cut through the mini eggs more easily without crushing them.
- Mix-in Ideas: Add white chocolate chips, chopped pretzels, or nuts.
- Swirl It Up: Add a swirl of nut butter or caramel on top before baking.
- Holiday Version: Swap Cadbury eggs for other seasonal candies, depending on the occasion.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
