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
Let’s get baking…
Ingredients
1/2 cup unsalted butter (melted and browned)
1 tin (14 oz) condensed milk
1/2 cup evaporated milk
1 cup cocoa powder (sifted)
1 teaspoon finely ground coffee
3/4 teaspoon salt
1 tablespoon vanilla extract
2 eggs
1 1/2 cups oat flour (gluten free)
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups dark chocolate chips
1 cup Cadbury Mini Eggs
Directions
- Preheat oven to 350°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…
