Cadbury Egg Brownies
These brownies are the epitome of fudge brownies. They pair perfectly with the vanilla frosting and the Cadbury Eggs give a great punch of flavor and crunch.
Servings: 20 slices
Ingredients
For the brownies:
- 2 tbsp vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 1 cup salted butter melted
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ tsp kosher salt
- 1 cup Ghirardelli cocoa powder
- ½ cup bittersweet chocolate chips
- ¾ cup chopped Cadbury Eggs
For the frosting:
- ½ cup salted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
- ¾ cup chopped Cadbury Eggs
- blue food dye
For garnish:
- 1 tbsp warm water
- 1 tbsp cocoa powder
Instructions
For the brownies:
- Preheat the oven to 350° and grease and line a 9x13 metal baking pan with parchment paper. In the bowl of a stand mixer (or using a hand held or whisk) beat oil, granulated sugar, brown sugar, and eggs on medium high speed until the mixture is light, about 3 minutes. Add in vanilla and melted butter and beat for 30 seconds.
- Add the flour, cocoa powder and salt to the liquids and mix lightly until just combined. Gently fold in the chocolate chips and Cadbury Eggs. Pour the batter into the prepared pan and spread evenly. Bake for 22 – 25 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5 minutes longer. Remove from the oven and let cool completely before frosting. Once the brownies are cooled, make the frosting.
For the frosting:
- In the bowl of a stand mixer (or using a hand held) beat the butter, powdered sugar and vanilla extract on medium speed until smooth. Add in the salt and 1 tablespoon of milk at a time until you reach the desired consistency. Add is 1 dot of blue frosting, adding more to reach desired color. I always start by adding very little and adding more if I want it! Spread immediately on the cooled brownies.
To decorate:
- In a small bowl combine warm water and cocoa powder. Whisk until combined. Once the brownies are frosted, dip the tip of a dry pastry brush or paint brush into the water and cocoa mixture and shake off any excess. Pull the bristles back, point at the brownies and slowly release. Repeat as many times as you'd like to create the pattern. Sprinkle the roughly chopped Cadbury eggs on top. Slice and serve!