Eggless Cadbury Mini Egg Brownies are fudgy, chocolate-packed, and the kind of treat that turns any afternoon into a sweet little celebration. With chewy edges, gooey centers, and crunchy pastel Mini Eggs on top, they’re festive, fun, and totally egg-free.
I first baked them during a chaotic spring afternoon—William was stirring, Amelia was sorting Mini Eggs by color, and I was just hoping for something edible. What came out? Pure magic. These brownies are rich, colorful, and gone in seconds.
Whether you’re baking for Easter, an egg allergy, or just want an easy chocolate fix, Eggless Cadbury Mini Egg Brownies are the kind of recipe you’ll come back to again and again.
Table of Contents
Emily’s Thoughts On The Recipe
These brownies were a total happy accident… and now they’re a must-bake every spring. I mean, eggless brownies are already magic on their own — dense, fudgy, and rich — but toss in chopped Cadbury Mini Eggs and suddenly it’s like Easter exploded in the best way possible.
What I love most? They’re so simple. No eggs, no fancy ingredients, and no need for special equipment. Just a bowl, a whisk, and a serious craving for chocolate. William always licks the spoon, Amelia insists on pressing the Mini Eggs on top just right, and I get to sneak one (okay, two) before dinner. Everyone wins.
What I Love About This Recipe
✅ Ridiculously fudgy texture: These Eggless Cadbury Mini Egg Brownies hit that chewy edge + gooey middle combo just right.
✅ Perfect for spring baking: Pastel Mini Eggs turn every square into an instant celebration.
✅ No eggs, no problem: Totally safe for my kiddo with allergies — and no one ever guesses they’re egg-free.
✅ One-bowl wonder: Less cleanup, more chocolatey goodness. We love that math.
✅ Super customizable: Start with the base and get creative — swirl in nut butter, switch up the candies, or toss in extra chips!
Ingredients You’ll Need for Eggless Cadbury Mini Egg Brownies
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
To make these Eggless Cadbury Mini Egg Brownies, you’ll need a few everyday ingredients — nothing fancy, just pantry staples and plenty of chocolatey goodness. The result? Rich, chewy, bakery-worthy brownies that look as festive as they taste.
Dry Ingredients
- All-purpose flour : Just enough to hold everything together without turning them cakey.
- Cornstarch : Adds that soft, chewy bite that makes these brownies irresistible.
- Baking powder : Just a pinch gives a little lift while keeping things dense and fudgy.
- Salt : A must! It balances the sweetness and brings out the chocolate flavor.
- Unsweetened cocoa powder : I use natural cocoa for a bold, rich base, but Dutch-process is great if you want a deeper color.
- Optional: Instant espresso powder : Totally optional, but it deepens the chocolate flavor beautifully (without tasting like coffee).
Wet Ingredients
- Milk : Any kind will do! I usually grab oat or whole milk, depending on what’s around.
- Apple cider vinegar : This is a key player in eggless baking. It reacts with the leavening to give these Eggless Cadbury Mini Egg Brownies the perfect texture.
- Unsalted butter : Adds that rich, classic flavor we all love. Use vegan butter if you’re keeping things dairy-free.
- Granulated sugar + Brown sugar – The combo gives us sweetness and that signature chewy texture.
- Vanilla extract : Just a splash rounds out all the chocolate flavor.
Chocolate Mix-Ins
- Chocolate chips or chunks : For melty bites of chocolate in every square. I’m a fan of semi-sweet or dark.
- Cadbury Mini Eggs (chopped + whole) : These are what make the brownies pop! Add some inside, and press a few more on top after baking for that candy-crackle finish.
Optional
- Flaky sea salt : Just a pinch on top takes these brownies from good to gourmet.
How to Make Eggless Cadbury Mini Egg Brownies (Step-by-Step)
Ready to bake up something rich, chocolatey, and spring-ready? These Eggless Cadbury Mini Egg Brownies are super simple to make and don’t require any special tools — just a bowl, a whisk, and a serious love for chocolate.
Mix the Dry Ingredients: In a medium bowl, whisk together your flour, cornstarch, baking powder, and salt. This is your base, so keep it simple and set it aside.
Warm the Wet Ingredients: In a large microwave-safe bowl, add the milk, apple cider vinegar, butter, granulated sugar, and brown sugar. Microwave for about 2–3 minutes, stirring every 30 seconds, until everything melts and the sugars start to dissolve. Whisk until smooth and glossy. (It should smell amazing already!)
Add the Cocoa: Stir in your cocoa powder, a pinch of espresso powder (optional but highly recommended), and vanilla extract. You’ll have a shiny, rich chocolate base that sets the tone for these ultra-fudgy Eggless Cadbury Mini Egg Brownies.
Add the Dry Mix: Gently fold the dry ingredients into the wet mixture. Stir just until combined — no overmixing, okay? A few lumps are totally fine.
Fold in the Chocolate: Now it’s party time: stir in your chocolate chips and about 1 cup of chopped Cadbury Mini Eggs. (Emily Tip: Save a handful of whole Mini Eggs for the top!)
Bake It Up: Pour the batter into a parchment-lined 8×8 pan. Smooth the top and bake at 350°F (175°C) for 35–40 minutes, until the edges are set and a toothpick comes out with a few moist crumbs (not wet batter!). Right after baking, gently press the reserved Mini Eggs into the top of the brownies. They’ll melt just enough to stick but stay pretty and colorful. Trust me — this step makes them pop.
Cool & Slice: Let your brownies cool completely in the pan — I know it’s hard, but it’s worth it. Then lift them out using the parchment and slice into perfect squares. Gooey centers + crunchy tops = total Cadbury brownie bliss.
Eggless Cadbury Mini Egg Brownies
INGREDIENTS
Dry Ingredients:
- ▢ 1 1/4 cups 175 g all-purpose flour
- ▢ 1 tablespoon 10 g cornstarch
- ▢ 1/4 teaspoon 1 g baking powder
- ▢ 1 teaspoon 4 g sea salt or kosher salt
- ▢ 1/2 cup + 1 tablespoon 57 g unsweetened cocoa powder
- ▢ 1 teaspoon instant espresso powder optional, enhances chocolate flavor
Wet Ingredients:
- ▢ 1/2 cup + 1 tablespoon 130 ml milk (dairy or non-dairy)
- ▢ 1 teaspoon 5 ml apple cider vinegar
- ▢ 2/3 cup 160 g unsalted butter
- ▢ 3/4 cup 150 g packed light brown sugar
- ▢ 3/4 cup 150 g white granulated sugar
- ▢ 2 teaspoons 10 ml pure vanilla extract
Mix-Ins:
- ▢ 1/2 cup 100 g semi-sweet chocolate chips or chopped chocolate
- ▢ 1 1/2 cups 300 g Cadbury Mini Eggs, roughly chopped and divided
Optional Topping:
- ▢ Flaky sea salt for sprinkling on top
INSTRUCTIONS
- Start by preheating your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper and spray it lightly with baking spray so the brownies don’t stick.
- In a medium bowl, mix the flour, cornstarch, baking powder, and salt. Set this aside.
- Now grab a microwave-safe bowl or large measuring cup. Add the milk, vinegar, butter, brown sugar, and white sugar. Microwave everything together for 2 minutes. Take it out (carefully—it will be hot!) and whisk for about 1 to 2 minutes. You want the sugar to dissolve completely. If you still feel some sugar grains when you rub the mix between your fingers, microwave it for 1 more minute and whisk again. Repeat if needed until the mixture feels smooth.
- Next, add the cocoa powder, vanilla, and espresso powder if you’re using it. Stir well for another 1 to 2 minutes.
- Now pour in the dry ingredients from earlier and gently mix. Don’t stir too much. Once it looks mostly mixed, add in the chocolate chips and 1 cup of chopped Cadbury Mini Eggs. Stir again until everything is just combined.
- Pour the batter into your prepared pan and spread it out so it’s nice and even. Tap the pan on the counter once or twice to pop any air bubbles.
- Put the pan in the oven and bake for 35 to 40 minutes. The brownies are done when the edges look set and the top is cracked and shiny. The center should look a little soft—it will firm up as it cools. Try not to overbake. It’s better if they’re slightly underdone for a fudgy texture.
- Take the brownies out of the oven. While they’re still warm, gently press the rest of the chopped Cadbury Mini Eggs on top. You can also sprinkle a little flaky sea salt if you like.
- Let the brownies cool completely in the pan. Once cool, lift them out using the parchment paper and cut into squares. A serrated knife works best, especially to slice through the mini eggs without breaking them too much.
NOTES
Choose unsweetened natural cocoa powder for a deep chocolate flavor. Dutch-processed cocoa won’t react the same way with the baking soda and vinegar, so stick with natural cocoa if possible. Don’t skip the vinegar!
Apple cider vinegar (or white vinegar) reacts with the baking soda and helps replace the lift you’d normally get from eggs. You won’t taste the vinegar in the final result—promise! Microwaving the butter-sugar mixture helps create that shiny top.
Be sure the sugar is fully dissolved in the warm liquid. This step is key to getting those crackly brownie tops that look bakery-worthy. Mini eggs tip.
Chop your Cadbury Mini Eggs roughly, not too fine. Use a rolling pin and zip-top bag for easy smashing. Leave some bigger chunks—they look great and give a fun crunch. Add chocolate chips for extra gooey bites.
Mixing in chocolate chips (or chunks) with the batter adds extra melty goodness to every slice. Don’t overmix the batter.
Mix gently just until everything is combined. Overmixing can make brownies tough or dry. Line your pan for easy cleanup.
Parchment paper makes it easy to lift the whole batch out of the pan and slice clean squares. Let them cool before slicing.
For the best texture and neat slices, wait until your brownies are fully cooled. If you cut them while warm, they’ll crumble and fall apart. Customize with toppings.
For a fancier finish, press extra mini egg pieces into the top of the brownies after baking while they’re still warm. A pinch of flaky sea salt on top also adds a delicious sweet-salty contrast. Make it dairy-free.
Swap the milk with soy, oat, or almond milk. Use dairy-free butter and chocolate chips. The Cadbury Mini Eggs do contain dairy, but you can substitute with No Whey Choco No No’s or any dairy-free colorful candies. Storing Tips:
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They’re even better the next day! Freezing Instructions:
You can freeze the brownies (whole or sliced). Wrap tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Let thaw at room temperature or warm slightly in the microwave before serving.
★ Tried this recipe? Show it some love with a 5-star rating (⭐️⭐️⭐️⭐️⭐️) below!
Your Feedback Means the World
Nutrition
Food Allergy Swaps for Eggless Cadbury Mini Egg Brownies
One of the best things about these Eggless Cadbury Mini Egg Brownies is how easy they are to tweak based on what you (or your little ones) can and can’t eat. I’ve adjusted them more than once depending on what we had in the pantry — no stress, no weird stuff, just sweet success. Here’s how to make them work for you:
Dairy-Free? No problem!
- Swap the milk for any plant-based option — I’ve used oat, almond, and even soy, and they all bake up beautifully.
- Use a vegan butter (like Earth Balance or Flora Plant Butter) in place of regular butter.
- And don’t forget to double-check those chocolate chips — some sneak in milk where you’d least expect it (ew). I’ve made this swap before in recipes like my Eggless Lemon Meringue Cupcakes and they still came out dreamy.
Can’t find Cadbury Mini Eggs or avoiding dairy chocolate?
- Try using vegan candy-coated chocolates — some even have pastel shells for that Easter vibe.
- Or skip the candy and load them up with extra dark chocolate chunks. Boom! Instant upgrade. I did something similar in my Eggless Chocolate Cinnamon Rolls, and it was chocolatey perfection.
Need them gluten-free?
- A solid 1:1 gluten-free flour blend works great here. Just make sure it contains xanthan gum (or toss in ¼ teaspoon).
- I’ve tested it with both King Arthur and Better Batter — and the brownies were still rich, dense, and devour-worthy.
Pro Tips to Nail Your Eggless Cadbury Mini Egg Brownies (No Failures Here!)
Brownies can be a little dramatic, right? One minute you’re dreaming of fudgy perfection, the next—bam, they’re cakey, dry, or just kinda… meh. But don’t worry! These Eggless Cadbury Mini Egg Brownies are super reliable if you keep a few simple tricks in your apron pocket. Trust me on this.
Why do my brownies turn out cakey?
→ Most likely, you baked them a little too long.
Pro Tip: Start checking at 30 minutes. The edges should look set, but the center? Still slightly soft. That’s the fudgy sweet spot.
Why are my brownies dry?
→ It could be overmixing or accidentally packing in too much flour.
Pro Tip: Stir gently and stop as soon as the dry ingredients disappear. And please — use a kitchen scale if you can. It’s the secret sauce behind soft, moist Eggless Cadbury Mini Egg Brownies.
Why don’t they taste fudgy?
→ You might be cutting corners on fat or adding too much leavening.
Pro Tip: Stick to the butter and chocolate chip amounts. Skipping them is like skipping the magic. Boom! Instant texture win.
Why did my Mini Eggs get weird on top?
→ They probably went in too early.
Pro Tip: Save a handful of Cadbury Mini Eggs and gently press them into the top after baking. They’ll hold their color, stay pretty, and crackle just right. Oh la la!
How do I get that shiny, crackly top?
→ It’s all about that warm sugar-butter-milk mixture.
Pro Tip: Whisk it really well after heating. You want it silky and glossy before adding the dry mix. That’s your brownie glow-up right there.
Extra Recipe Tips for Success
Want to make sure your Eggless Cadbury Mini Egg Brownies come out perfect every single time? These are the little tricks I swear by — the same ones I use whenever I need that fudgy center, glossy top, perfectly crackly crust combo.
Use a kitchen scale if you have one.
Measuring by weight = consistent, reliable brownies every time. No guesswork, no surprises.
Don’t skip the vinegar.
I know it sounds strange in a brownie, but apple cider vinegar is magic in eggless baking. It reacts with the baking powder to give your brownies structure — without the eggs. Trust me on this!
Whisk the wet base until smooth and shiny.
That sugar-butter-milk mixture? Whisk it well until it turns glossy. That’s the secret to those shiny, crackly tops we all love. Boom!
Line your pan with parchment paper.
Not only does it make cleanup easier, but it also makes lifting and slicing your brownies a breeze — no more digging them out with a spoon.
Cool completely before slicing.
I know, I know. The wait is real. But letting them cool helps them set up properly. Slice too soon and you’ll get brownie lava (which… okay, still delicious).
Want more spring-ready treats?
These Eggless Cadbury Mini Egg Brownies are great alongside something bright and fresh like my Eggless Lemon Meringue Cupcakes. And if you love that rich, chewy vibe, don’t miss my Easy Chocolate Whoopie Pies — they’re a crowd favorite around here, and just as easy to whip up
Flavor Variations & Add-Ons for Eggless Cadbury Mini Egg Brownies
These Eggless Cadbury Mini Egg Brownies are already pretty perfect, but if you’re like me and love playing around in the kitchen, here are a few fun twists to keep things exciting (and delicious):
Swap the candies:
No Mini Eggs on hand? No problem! You can totally make Eggless Cadbury Mini Egg Brownies using chopped chocolate eggs, pastel M&M’s, or even a handful of colorful sprinkles pressed into the top. I love using this swap for birthday parties or spring trays alongside something like my Eggless Cadbury Mini Egg Cookies.
Mix up the chocolate:
Toss in white chocolate chips, peanut butter chips, or chopped dark chocolate chunks for a little variety in each bite. More chocolate = more joy, always.
Swirl in something gooey:
Want to take your brownies to the next level? Swirl in a spoonful of peanut butter, almond butter, or caramel on top before baking. It adds gorgeous ribbons and a little extra richness. Trust me — it’s bakery brownie vibes at home.
Make it seasonal:
These brownies scream spring, but with a simple candy swap, you can make Eggless Cadbury Mini Egg Brownies for any holiday. I do the same with my Eggless Strawberry Crunch Cake when I want something fruity and festive for summer picnics or birthdays.
Storage & Freezing Instructions for Eggless Cadbury Mini Egg Brownies
Okay, first things first — if you actually have leftovers, I’m impressed. These Eggless Cadbury Mini Egg Brownies rarely last 24 hours in our house. But just in case you’re baking ahead or saving a stash for later (smart move!), here’s how to keep them fresh and fudgy:
To Store:
Pop your cooled brownies into an airtight container. You can keep them at room temperature for up to 3 days, or stash them in the fridge for up to a week. (I personally love a cold brownie with my afternoon coffee… just sayin’.)
To Freeze:
Wrap individual brownie squares in plastic wrap or parchment, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
To Reheat:
Thaw at room temperature or warm in the microwave for 15–20 seconds if you want that gooey, just-baked texture back. Trust me, it works like a charm.
Frequently Asked Questions about Eggless Cadbury Mini Egg Brownies
Can I use different chocolate candies instead of Mini Eggs?
Absolutely! These Eggless Cadbury Mini Egg Brownies are super flexible. I’ve made them with chopped chocolate bars, peanut butter cups, and even pastel M&M’s. Just use what you’ve got — as long as it’s chocolate, you’re golden.
Do I really need the espresso powder?
Nope! It’s totally optional. It won’t make your brownies taste like coffee — it just deepens the chocolate flavor. But if you don’t have it, skip it. These brownies will still be rich, fudgy, and 100% irresistible.
Can I double the recipe?
Yes, and I highly recommend it if you’re baking for a crowd (or just want a thicker batch). Use a 9×13-inch pan and increase the baking time by 5–10 minutes. Keep an eye on the center — you want a few moist crumbs on your toothpick.
How do I know when they’re done?
The edges should look set and slightly pulled away from the pan. The center should still be a little soft — not raw, but not totally firm. That’s how you lock in the gooey texture. Trust me on this!
Love This Recipe? Let’s Stay Connected!
If you enjoyed this Egg-Free and Dairy-Free Vanilla Sheet Cake, don’t keep it to yourself! Follow us on Pinterest and Twitter @cakewithouteggs for more easy, allergy-friendly bakes and sweet inspiration.Save it, share it, and spread the vanilla joy!
1 thought on “Eggless Cadbury Mini Egg Brownies”