Cadbury Mini Egg Brownies

Hi, Friends! Yes, I did promise you all that I would do better and blog more than once a year. Yes, I also realize that I made that promise the last time I blogged – which was this time last year.

I am about to get a little real here. So, please feel free to jump to the recipe if you find yourself needing to get the goods you came here for and peacing out. No judgment – I do it all the time.

For those who are still here, you are about to learn the reason(s) why I stopped blogging. To those of you who have asked me in the comments, or have sent me such heartfelt emails wondering if I am okay, your kindness never ceases to amaze me. I am okay. Great, in fact. But somewhere down the road, I just lost my passion. I am sure it has happened to you. If it hasn’t, I am quite jealous.

Why I lost my passion can be summed up into a few things. Contrary to popular belief, this is not my day job. Some days I wish it was. Maybe it will be when I retire 20+ years from now. Although with my luck, in 20 years there won’t be a need for food blogs, as we will all be digesting our meals in pill form on Mars. Fingers crossed. But I digress. My day job is actually quite similar to being a blogger. I’m actually in Marketing, which allows me to write, design, and create content for websites all day long. It’s an incredible job, one which I love. But sometimes you don’t want to take your day job home with you at night or on the weekends. Creating photos and recipes for fun became like a continuation of my day job, and I kinda burnt out.

The other reason I lost my passion was that my life unexpectedly changed about 5 years ago. I had a path that I was on and thought I would be on it forever. Then one day, that path changed course and I was left to figure out what the rest of my life would look like. To be honest, I’m still trying to figure it out. But with drastic change comes a shift in focus away from all the things that once brought you joy. I hear it’s normal and it happens, but it was the first time it had happened to me and I didn’t quite know what to make of it. Ever been there? It’s a wild place.

But I am still here. I still love the joy our recipes bring to people and the comments I receive of them reminding people of their Grandmothers, Fathers, Neighbours, and Mothers – some of who are no longer here. I still love taking photos of food and baking desserts for my amazing friends and coworkers. I still love the fact that every new recipe Claudia attempts and accomplishes, she texts me to insist we “blog it”. I also still love Mini Eggs, and am still obsessed with turning them into all kinds of treats. Hence how this recipe came to be.

Thanks for being so supportive over the last few years. Without your comments, questions, and requests for me to publish a cookbook (maybe one day I will have the energy to do that!), this blog and the passion that comes along with it would not be here today. Now let’s make some insanely bonkers delicious fudgy Mini Egg Brownies!

Using a double boiler method, melt unsweetened chocolate and butter in a large bowl.

Remove chocolate from stove and add sugar.

Add eggs and vanilla.

Add in flour and mix until fully combined.

Mix in 1 cup of crushed Mini Eggs until combined.

Line a 13″ x 9″ baking pan with aluminum foil, with the ends of foil extending over the sides of the pan. Grease foil with cooking spray.

Pour your brownie banner into the pan and spread evenly. It even helps to bang the pan on the counter a couple of times to get rid of any air bubbles.

Bake in a 350 degree Fahrenheit oven for 25-35 minutes, or until a toothpick inserted in the centre comes out with fudge crumbs. You don’t want to overbake so check in on it regularly.

So, this next part is up to you. You can leave your brownies like this without a glaze topping and they will still be totally delicious.

Or you can be extra like me 🙂

Heat whipping cream until just simmering. Take off the heat and add your semisweet chocolate and stir until smooth.

Pour melted chocolate glaze over your brownie layer.

Smooth glaze over brownie until completely covered.

Top with the remaining 1/4 cup of crushed mini eggs.

Like I said, it’s extra. I am not sorry. And neither will you be.

Trust me.

Refrigerate brownies for at least one hour in the fridge to allow the glaze to set.

Lift from pan using the foil ends and cut on a cutting board into squares.

These brownies are so decadent, fudgy, and rich.

Cake brownies are not allowed to sit with us here.

Enjoy!

Cadbury Mini Egg Brownies

Recipe by Claudia's Cookbook

Servings

15

servings

Prep time

15

minutes

Cooking time

25

minutes

Ingredients

• 4 ounces unsweetened chocolate, finely chopped (I used BAKER’s Chocolate)

• 3/4 cup unsalted butter

• 2 cups white sugar

• 3 eggs

• 1 tsp. vanilla

• 1 cup flour

• 3/4 cup whipping cream

• 6 ounces semi-sweet chocolate, finely chopped (I used BAKER’s Chocolate)

• 1-1/4 cups Cadbury Mini Eggs (Or candy egg equivalent), crushed

Directions

• For the Mini Egg Brownie Base
• Preheat oven to 350 Fahrenheit.
• Line a 13″ x 9″ baking pan with aluminum foil, with the ends of foil extending over the sides of the pan. Grease foil with cooking spray
• Using a double boiler method, melt unsweetened chocolate and butter in a large bowl.
• Remove bowl from stove and add sugar. Mix well.
• Add eggs and vanilla and mix well.
• Add in flour and stir until well blended.
• Stir in 1 cup of crushed mini eggs.
• Pour your brownie banner into the pan and spread evenly.
• Bake for 25-35 minutes, or until a toothpick inserted in the centre comes out with fudge crumbs. You do not want to over bake. I usually pull mine out at 25 minutes.
• Allow brownie to cool in the pan completely.
• For the chocolate glaze
• In a small saucepan, bring whipping cream to a low simmer over medium-high heat. Remove immediately from heat.
• Stir in semi-sweet chocolate until chocolate is completely melted.
• Pour chocolate glaze over brownie layer and spread until completely covered.
• Top glaze with remaining 1/4 cup crushed Mini Eggs
• Refrigerate Brownie for at least one hour to allow chocolate to set completely
• Lift brownies from the pan using the foil handles and cut into small squares on a cutting board.
• Enjoy!