I promise I did not set out to make dessert that looks like a crime scene—Cadbury egg goo paired with fudgy brownies just kind of happened, and honestly, I’ll never look back. If you like sticky, gooey centers that ooze when you cut into them and the smell of warm chocolate that makes you drop everything, this is your thing. Picture biting into a chewy, crackly-edged brownie and finding a soft little candy treasure inside—childhood sugar rush meets grown-up baking satisfaction. Also: yes, you will eat one warm straight from the pan. I won’t judge. I’ll probably join you.
Quick Facts
- Yield: Serves 9–12
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Why This Recipe is Awesome
These brownies slap a nostalgic candy twist onto a classic fudgy brownie. They deliver crisp, crackly edges, a dense, chocolatey middle, and pockets of creamy, caramel-y cadbury filling that oozes when warm. It’s simple, crowd-pleasing, and honestly — it’s so easy even your oven can’t mess it up. Also, who doesn’t love a dessert that doubles as a surprisingly dramatic reveal?
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder (good quality)
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips (optional for extra fudginess)
- 6 Cadbury Creme Eggs (standard size) — you can use fun-size for smaller bites
For the Sauce / Garnish (if applicable):
- Optional: 1/2 cup powdered sugar mixed with 1–2 tbsp milk for a quick glaze
- Optional: flaky sea salt for sprinkling
How I Make It
Step 1:
Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting. Melt the butter in a saucepan or microwave until glossy and smelling warm and nutty. In a large bowl, whisk together the melted butter and 2 cups sugar until it looks shiny. The sugar will dissolve slightly into the butter — that’s good. Add the eggs one at a time, whisking after each so the batter becomes smooth and a little glossy.
Step 2:
Sift in the flour, cocoa powder, and salt directly over the bowl to avoid lumps. Fold with a spatula until you see streaks disappear — don’t overdo it. Stir in the vanilla and chocolate chips if using. The batter should be thick, shiny, and smell like rich chocolate. If it smells like a bakery, you’re doing it right.
Step 3:
Spread half the batter into the prepared pan, pressing it to the edges with a spatula for an even base. Unwrap the Cadbury Creme Eggs and arrange them (cut side down if using fun-size) on top of the batter, spacing them evenly — I usually fit six in two rows of three. Drop spoonfuls of the remaining batter over the eggs, then gently spread to cover. You want them buried but not perfectly smooth; a few peaks make prettier crackly edges.
Step 4:
Bake for 25–30 minutes until the edges are set and shiny-surfaced, and a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. You’ll hear little crackles as the top sets; that’s the sound of sugary glory. If you love a gooey center, err on the shorter time. For a more set center, give it the full 30 minutes.
Step 5:
Let the brownies cool in the pan for at least 20 minutes so the candy centers firm up a bit; they’ll still be delightfully soft when warm. Use the parchment overhang to lift the slab out and slice into squares. Dust with powdered sugar or drizzle the quick glaze if you like. Sprinkle flaky sea salt for contrast — the sweet-salty combo shines here.
Pro Tips
- Room-temperature eggs blend more smoothly and give a glossy batter — skip cold eggs straight from the fridge.
- For extra fudgy brownies, remove from the oven when a toothpick shows moist crumbs. They’ll finish setting as they cool.
- Want crispier edges? Use a metal pan. Want tender edges? Use glass or go a minute or two shorter on time.
- If your Cadbury Eggs ooze everywhere while baking, gently nudge the goo back into the brownie with a knife while still warm — it re-incorporates nicely.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap unsalted butter for salted butter and reduce added salt by 1/4 tsp; flavor will shift slightly saltier.
- Use dairy-free butter and dairy-free chocolate for a vegan version; texture stays fudgy though flavor shifts a bit.
- For gluten-free, substitute cup-for-cup gluten-free flour blend — avoid almond flour here or brownies will be cakier.
- If you don’t have Cadbury Eggs, use chopped caramel-filled chocolates or caramel teddy candies; expect slightly different sweetness and texture.
Variations & Tips
- Add 1/2 tsp instant espresso powder to the batter to deepen chocolate flavor — no coffee taste, just richer chocolate.
- Stir in 1/2 cup chopped toasted nuts for crunch (walnuts or pecans shine).
- Swap half the sugar for brown sugar for a deeper, slightly caramelized note.
- Top with mini marshmallows for a s’mores-inspired twist — broil briefly for toasty tops.
- Make mini servings by baking in a muffin tin — adjust time to 12–15 minutes.
- Creative twist: press crushed pretzels on top after baking for sweet-salty crunch and a pretty contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake fully and cool, then wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat individual squares in the microwave for 10–15 seconds to revive that gooey center.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan and bake for 35–40 minutes, checking with toothpick cues; larger pans need more time but watch closely to avoid overbaking.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 3/4 cup oil for 1 cup butter) and expect a slightly different texture and flavor.
- How do I know it’s done?
- Look for shiny, crackly edges and a top that jiggles slightly. A toothpick inserted near the center should come out with a few moist crumbs, not raw batter. If it’s too wet, give it a few more minutes.
- What if I don’t have ingredient X?
- Swap cocoa for melted chocolate (use 4 oz melted semisweet chocolate for a richer result) or use brown sugar for part of the granulated sugar for deeper flavor. Most pantry swaps work fine; adjust for sweetness.
How I Like to Serve It
I love serving these brownies warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce for drama. They work well at potlucks—cut into smaller squares so everyone sneaks one. Pair with coffee for an afternoon pick-me-up or champagne for a cheeky dessert at a party. In spring, they feel festive around Easter; in winter, they’re a cozy treat with hot cocoa.
Notes
- Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Reheat briefly to restore gooey centers.
- Not relevant here, but for reference: safe cooking temps for meats include 165°F for chicken.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these outrageously fudgy, candy-stuffed brownies!