I’m going to make a big statement here… I honestly think these Salted Caramel Egg Brownies are one of the best things I’ve ever made! They are absolutely heavenly and I could eat them every day! The chocolate brownie is the perfect level of gooeyness and fudgeyness, it’s filled with salted caramel sauce, and each piece is topped with half a Cadbury’s Caramel Egg that I’ve sprinkled some sea salt on. My mouth is actually watering as I type this, I’m not kidding! Go and make these Salted Caramel Egg Brownies immediately – you will not regret it!
I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.
In a bowl I whisked together the eggs and light brown sugar.
I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.
I poured the batter into a lined traybake tin, then added blobs of salted caramel sauce all over.
While it baked for 20 minutes, I cut the Caramel Eggs in half and sprinkled coarse sea salt over them.
I took the brownies out of the oven, pressed the eggs in, then they went back in the oven for another 10 minutes.
I let the brownies cool completely before removing from the tin and slicing up.
If you like chocolate and salted caramel (does anyone not?!) then get ready for sheer heaven as you tuck into these beauties.
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Love Food Eat and Food For The Soul.
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|Salted Caramel Cheesecake (No Bake)||Salted Caramel Cupcakes||Salted Caramel Fudge|
Salted Caramel Egg Brownies
For the brownie batter
- 350 g Dark chocolate broken into squares
- 250 g Butter or baking spread
- 250 g Light brown sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 100 g Plain flour
- 30 g Cocoa Powder
For the topping
- 8 Cadbury's Caramel Eggs cut in half (one extra half for the chef!)
- 100 g Salted Caramel Sauce I used Bonn Maman
- 1/2 tsp Coarse sea salt
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes
In a bowl whisk together the eggs and light brown sugar until frothy
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour
Pour the batter into the lined traybake tin, add small blobs of salted caramel sauce all over
Bake for 20 minutes. While it is baking, cut the Caramel Eggs in half and sprinkle coarse sea salt over them. There will be one extra half - the perfect snack for the chef or a nearby child!
Take the brownies out of the oven, press the eggs into the batter, then put them back in the oven for 10 minutes
Let the brownies cool completely in the tin before removing and slicing up
Attempt to share them - this is a tricky one!
Store in an airtight container in a cool place and eat within 3 days
You can find more of my Brownie recipes by clicking here! Or for more Easter recipes click here!
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