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Cadbury Mini Egg Brownies πŸ‡¬πŸ‡§

I love Cadbury Mini Eggs and I love brownies so with Easter just around the corner, a recipe for Cadbury Mini Egg Brownies seems perfect! My brownie recipe is gluten-free and a great way to add some oats into your diet…whilst eating brownies. 😊 Read more about Chocolate Easter Eggs.

Cadbury Mini Egg Brownies

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Let’s get baking…

Ingredients

Directions

  • Preheat oven to 350Β°F. Grease a 9 x 12-inch pan and then line it with parchment paper.
  • In a bowl, whisk together 1/2 cup of unsalted butter (melted and browned), 3/4 cup of condensed milk, 1/2 cup of evaporated milk, 1 cup of cocoa powder (sifted), 1 teaspoon of finely ground coffee, 3/4 teaspoon of salt and 1 tablespoon of vanilla extract. Once combined, add 2 eggs and mix until incorporated.
  • Add 1 1/2 cups of oat flour, 3/4 teaspoon of baking soda and 1 teaspoon of cinnamon to the wet mixture and mix until combined. Stir in 1 1/2 cups of dark chocolate chips. Pour the mixture onto the prepared pan.
  • Roughly chop/crush 1 cup of Cadbury Mini Eggs and sprinkle over the top of the brownie batter. Bake for approximately 20 minutes. Let cool before removing from the pan.

Tips & Bits

  • I like to use dark chocolate chips but you can use milk chocolate or a combination of both!
  • Bake time for brownies not only varies on the oven but also on how you like your brownies. I love a gooey, fudge-like brownie so I bake my brownies for a little less time.
  • Using browned butter adds a wonderful flavour to these brownies but you can just use melted butter if you prefer.

Behind The Scenes

The Making of Cadbury Mini Egg Brownies…

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