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This Cadbury Egg Brownie Cookie recipe transforms boxed brownie mix into irresistible cookies studded with colorful mini chocolate eggs for Easter. They're the perfect combination of fudgy brownie texture and classic cookie shape, with festive pastel sprinkles that make them ideal for your Easter celebration.
I first made these for an Easter brunch when I completely forgot about dessert. They were such a hit that my nieces and nephews now ask for "those special Easter cookies" year round not just on the holiday.
Ingredients
- 1 package fudge brownie mix: the backbone of these cookies giving them that perfect fudgy texture
- 2 tablespoons all purpose flour: helps create the perfect cookie structure
- 1/3 cup oil: vegetable or canola oil works perfectly to keep the cookies moist
- 1 egg: binds everything together and adds richness
- 1 tablespoon water: helps achieve the right consistency
- 1/4 cup assorted pastel candy sprinkles: adds Easter festivity and a bit of crunch
- 63 mini chocolate eggs: about 1 cup from a 9 ounce bag look for Cadbury brand for best quality
Step-by-Step Instructions
- Preheat Oven:
- Heat your oven to 350°F and line two baking sheets with parchment paper. The parchment prevents sticking and makes cleanup easier.
- Mix Dry Ingredients:
- Combine the brownie mix and flour in a large mixing bowl. Whisk thoroughly to ensure the flour is evenly distributed throughout the brownie mix.
- Add Wet Ingredients:
- Pour in the oil egg and water. Stir with a wooden spoon until completely combined. The mixture will be very thick and fudgy more like brownie batter than traditional cookie dough.
- Fold in Sprinkles:
- Add the pastel sprinkles and fold gently into the batter. Be careful not to overmix at this stage as the colors might bleed.
- Form Cookies:
- Use a cookie scoop or tablespoon to portion the dough onto prepared baking sheets leaving about 2 inches between each cookie. They will spread while baking.
- Add Chocolate Eggs:
- Press 3 mini chocolate eggs into the top of each cookie. Push them in just enough to secure them but not so deep that they disappear into the dough.
- Bake to Perfection:
- Bake for 9 to 11 minutes until the edges are set but the centers still look slightly underdone. This ensures a chewy fudgy texture. Do not overbake.
- Cool Completely:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
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I absolutely adore using the seasonal Cadbury Mini Eggs in this recipe. They have the perfect candy shell that softens slightly during baking but still maintains a delightful crunch when you bite into them. My family has a tradition of making these while watching our favorite Easter movies the weekend before the holiday.
Perfect Texture Tips
The key to these brownie cookies is achieving that perfect balance between cookie and brownie. Pull them from the oven when the edges appear set but the centers still look slightly underdone. They will continue to bake on the hot cookie sheet for a few minutes after removing from the oven. This ensures you get that signature crisp edge with a fudgy center that makes these so irresistible. Let them cool completely before storing or the texture will change dramatically.
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Festive Variations
While this recipe features Easter colors and candy these brownie cookies can be adapted for any holiday. For Christmas use red and green sprinkles with holiday colored M&Ms. Halloween cookies can feature orange and black sprinkles with candy corn pieces. Valentine's Day versions look beautiful with pink and red sprinkles and heart shaped chocolates. The brownie base remains the same making this a versatile recipe you can enjoy throughout the year with seasonal decorations.
Serving Suggestions
These cookies make a beautiful addition to any Easter dessert table. Arrange them on a tiered serving platter with fresh spring flowers for decoration. They pair wonderfully with a glass of cold milk vanilla ice cream or even a cup of coffee for adults. For a special Easter treat make brownie cookie ice cream sandwiches by placing a scoop of vanilla ice cream between two completely cooled cookies and rolling the edges in more pastel sprinkles.
Frequently Asked Questions
- → How do I store the cookies?
Keep the cookies in an airtight container at room temperature with a piece of bread inside to maintain softness. They stay fresh for up to 5 days.
- → Can I freeze these cookies?
Yes! Layer them with parchment paper in a freezer-safe container. They can be stored in the freezer for up to 3 months, though the chocolate eggs might turn cloudy.
- → How do I thaw frozen cookies?
To thaw frozen cookies, leave them at room temperature for 1-2 hours. The chocolate eggs will regain their original appearance as they warm up.
- → Can I use different sprinkles or toppings?
Absolutely! You can customize these cookies with different sprinkles or toppings to suit your preferences or the occasion.
- → What makes these cookies chewy?
The fudge brownie mix and proper storage techniques, such as using a piece of bread in the container, help achieve and maintain the chewy texture.