Get ready for Spring with these super fudgy Easter brownies, made with Cadbury mini egg candy and swirled with condensed milk. These brownies take just 20 minutes to prepare and have a paper thin crust on top.
I am always ready to make more brownies! I love making these strawberry cheesecake brownies but these Easter brownies swirled with condensed milk are perfect for Spring and are entirely made from scratch.
Tell me about this recipe
- These brownies are extra chocolatey thanks to 2 types of chocolate: cocoa powder and melted dark chocolate.
- Because there isn’t a leavener like baking soda or baking powder, the brownies are extra fudgy, chewy and not cakey at all.
- The brownies are swirled with sweetened condensed milk but you can leave this out if you wish! The condensed milk gives a delicious gooey filling.
- They’re topped with chopped up mini egg candies, though I also explain how you can top them with creme eggs.
- Sugar: I use a combination of light brown sugar and regular granulated sugar.
- Oil: Use any type of neutral oil, like vegetable oil, rapeseed or canola oil. Oil gives more moisture to the brownies.
- Condensed Milk: Just before baking, I swirled condensed milk with the brownie batter. If you don’t want to use condensed milk or don’t have any on hand then feel free to leave it out!
- Easter Candy: I used Cadbury Mini Eggs for this recipe but you could also use M&Ms that are in fun Spring colours or you could use Creme Eggs.
- Chocolate: I use chocolate that is over 50% cocoa.
How to make this recipe
Step 1: Whisk your flour and salt together in a small bowl. Set aside.
Step 2: In a large bowl, place your eggs, egg yolk, sugars, oil and vanilla extract. Mix together using a hand held mixer for about 6-8 minutes until well mixed. This is what will give you a thin crust on top!
Step 3: Melt your butter in the microwave then add your chopped chocolate.Stir until smooth then fold in your cocoa powder. Pour the melted chocolate mixture into the sugar mixture and fold everything together. Finally, fold in the flour and salt.
Step 4: Pour the brownie batter into a greased and lined 8×8 pan. Dollop 5 tablespoons of condensed milk on top and then use a knife to swirl it together. Bake at 350 degrees for 20 minutes. Take the brownies out and scatter the crushed mini egg candies on top. Bake for another 5-10 minutes. Allow the brownies to cool completely before slicing.
Recipe Tips & Tricks
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
- Let the brownies cool until you lift them out of the pan. If you do it while they’re still too hot or warm, they will collapse when you try to take them out. Note, because of the condensed milk these brownies are fragile so be careful when lifting them out!
- The safest way to crush Mini Egg candies is to place them in a ziplock bag and then crush them with a rolling pin.
- Substitute mini eggs for Spring pastel M&Ms or you can slice up Creme Eggs and place them on top of the brownies just before baking.
Frequently Asked Questions
I always make my brownies in a metal pan. Metal conducts heat much better than glass or ceramic pans. Note though that a dark metal will make your brownies more crispy than a light metal.
Make sure you properly whisk the sugar, eggs and oil together. I use a hand held mixer, though you could also use a stand mixer, for about 6 minutes. You want there to be tiny bubbles! This will create almost a meringue which will float to the top when baked.
Other than mini eggs you could also add m&ms, though like the mini eggs I suggest only adding them in the last few minutes of baking! I did test out Creme Eggs and you can place those on the brownies just before baking.
Try these Spring recipes next!
- 8" square pan
- 2 eggs room temperature
- 1 egg yolk room temperature
- ¾ teaspoon vanilla extract
- 5 ½ ounces unsalted butter
- ¼ cup cocoa powder dutch process cocoa
- ½ cup all-purpose flour
- 4 ounces dark chocolate chopped
- 1 teaspoon kosher salt
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 5 tablespoons sweetened condensed milk
- ½ cup mini egg candies crushed
- Preheat the oven to 350°F/180°C. Grease an 8×8 pan and line it with parchment paper or foil. Make sure it overhangs as that will make it easier to lift out the brownies.
- In a small bowl, whisk together the flour and salt.
- In a large bowl, whisk eggs, egg yolk, sugars, oil and vanilla extract. Mix together using a hand held mixer for about 6-8 minutes until well mixed. This is what will give you a thin crust on top! You can also use a stand mixer fitted with the whisk attachment.
- Place a small saucepan with about an inch of water over medium/low heat until it begins to simmer. Place a heat proof bowl over it and melt your butter and chocolate together until smooth. Take off the heat and set aside. Note, you can also do this in the microwave. Place your butter in a microwave safe bowl and microwave until melted. Place your chopped chocolate in the melted butter and let it sit for a few minutes, then whisk until smooth.
- Add the cocoa powder to the chocolate and whisk until smooth
- Pour the sugar mixture into the chocolate mixture and whisk until smooth
- Add the flour mixture and fold, making sure there are no air pockets
- Pour the brownie batter into the prepared tin, then dollop the sweetened condensed milk on top. Use a butter knife to create swirls.
- Bake for 20 minutes. Remove from the oven and sprinkle over your crushed Easter candy. Place back in the oven and bake for another 5-10 minutes. The top should have crackled, and a toothpick inserted will have a few crumbs on it.
- Transfer to a wire rack and let cool completely before slicing. The sweetened condensed milk will have sunk slightly, creating a filling in the brownie. This will make the brownies more fragile than usual so be careful when removing from the pan! Slice them into 9 large bars or 12 smaller ones.