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    Salted Caramel Egg Brownies

    23/03/2018 by thebakingexplorer 23 Comments

    Jump to Recipe Print Recipe

    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. They are divine treats for Easter, but even if it's not Easter you can make them without the caramel eggs and they're still amazing! 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... Go and make these Salted Caramel Egg Brownies immediately - you will not regret it!

    This post may contain affiliate links. I earn from qualifying purchases.

    Salted Caramel Egg Brownies

    Ingredient Tips & Equipment Information

    • Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • My favourite caramel sauce to use is my Homemade Caramel Sauce - you can add salt to make it into a salted caramel sauce for this recipe. Or you can use a shop bought salted caramel sauce.
    • I used light brown soft sugar for the brownies, but you can use caster sugar instead.
    • For all of the answers to more questions about brownies, check out my Chocolate Brownies recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Salted Caramel Egg Brownies

    Start by melting the dark chocolate and butter together in a pan on a low heat. Let it cool for 10 minutes. In a mixing bowl, whisk together the eggs and light brown sugar.

    Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in. Then add the plain flour and whisk it in.

    Pour the batter into a lined traybake tin, then add blobs of salted caramel sauce all over and swirl them around with a butter knife.

    While it bakes, cut the Caramel Eggs in half and sprinkle coarse sea salt over them. Take the brownies out of the oven, press the eggs in, then put them back in the oven.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Salted Caramel Egg Brownies

    What caramel sauce is best to use?

    My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.

    What size tin do you need to make these brownies?

    My preferred tin size choice for this recipe is a 12" x 9" traybake style tin. However, you can also make these brownies in a 8" or 9" square tin. The differences will be in the baking times, and also you will need less Caramel Eggs and caramel sauce as the surface area will be smaller. Check the recipe notes for the baking times.

    How should the brownies be stored and can they be frozen?

    They should be stored in an airtight container, or covered on a plate, for 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well and freeze for up to 3 months.

    Salted Caramel Egg Brownies

    Can the brownies be made gluten or dairy free?

    Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. For a dairy free version, use a dairy free baking spread instead of butter, a dairy free caramel sauce and a dairy free dark chocolate. You will also need to decorate the brownies with dairy free chocolate eggs. Please check the labels of everything you use if you are serving this recipe to someone with an allergy or intolerance.

    How do you cut Caramel Eggs in half?

    The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start off your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. If is very likely that you won't get perfect halves for all of your eggs, but you can still use them as they are pushed down into the brownie which holds the half together, or you can eat them!

    More tips for making the Salted Caramel Egg Brownies:

    • Make sure to line your tin with greaseproof baking paper so the brownies come out easily.
    • These brownies would also be amazing without the caramel eggs, as regular salted caramel brownies!
    • You can use Creme Eggs to decorate the brownies, or another filled egg, instead of Caramel Eggs if you like.
    Salted Caramel Egg Brownies

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Traybake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Salted Caramel Sauce
    • Caramel Eggs
    • Dark chocolate

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Salted Caramel Egg Brownies

    More salted caramel recipes...

    • Salted Caramel Cheesecake (No Bake)
    • Salted Caramel Cupcakes
      Salted Caramel Cupcakes
    • Salted Caramel Chocolate Tart
      Salted Caramel Chocolate Tart
    • Salted Caramel Fudge
      Salted Caramel Fudge
    • Salted Caramel Cake
      Salted Caramel Cake
    • Salted Caramel Rocky Road
      Salted Caramel Rocky Road

    More caramel Easter recipes...

    • Caramel Egg Cupcakes
    • Galaxy Chocolate Millionaire's Shortbread
    • Creme Egg Millionaire's Shortbread
      Creme Egg Millionaire's Shortbread
    • Chocolate & Caramel Easter Nest Cupcakes
    Salted Caramel Egg Brownies

    Salted Caramel Egg Brownies

    Gooey chocolate brownies with salted caramel sauce, caramel eggs and a sprinkle of sea salt
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Brownies
    Prep Time: 35 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour
    Servings: 15
    Author: thebakingexplorer

    Ingredients

    For the brownie batter

    • 350 g Dark chocolate broken into squares
    • 250 g Butter or baking spread unsalted
    • 250 g Light brown soft sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 120 g Plain flour

    For the topping

    • 8 Cadbury's Caramel Eggs cut in half (there will be one extra half for the chef!)
    • 100 g Salted Caramel Sauce good quality shop bought or homemade
    • ½ tsp Coarse sea salt
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin (check the recipe notes if you want to make in a 8" or 9" square 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 10 minutes
    • In a bowl whisk together the eggs and light brown sugar for 5 minutes using an electric mixer until frothy
    • Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
    • Add the plain flour and vanilla extract. Whisk in until you can't see anymore flour
    • Pour the batter into the lined tin, add small blobs of salted caramel sauce all over, swirl them into the batter gently with a butter knife
    • Bake for 15 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!
    • Take the brownies out of the oven, press the eggs into the batter, then put them back in the oven for 5-10 minutes. To check if they are done, insert a toothpick in the centre. It should come out with several crumbs on, but not be wet.
    • Let the brownies cool completely in the tin before removing and slicing up (this is important to make sure the brownies set!) some people like to chill them in the fridge before slicing too, so feel free to do this if you like your brownies this way
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • My favourite caramel sauce to use is my Homemade Caramel Sauce - you can add salt to make it into a salted caramel sauce for this recipe. Or you can use a shop bought salted caramel sauce.
    • I used light brown soft sugar for the brownies, but you can use caster sugar instead.
    • For all of the answers to more questions about brownies, check out my Chocolate Brownies recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
    If you would like to use a 8" or 9" square tin, you can use the same amount of ingredients, the difference will be the thickness of the brownies and the baking time. If you are using an 8″ square tin, I recommend a baking time of 35-40 minutes. For a 9″ square tin I recommend 25-30 minutes. In both cases, remove the brownies from the oven 5 minutes before they're done, press the caramel eggs in, then pop them back in the oven for the final 5 minutes. To check if they are done, insert a toothpick in the centre. It should come out with several crumbs on, but not be wet.
     

    Nutrition

    Calories: 365kcal | Carbohydrates: 33g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 219mg | Potassium: 214mg | Fiber: 3g | Sugar: 22g | Vitamin A: 473IU | Calcium: 41mg | Iron: 3mg

    If you like this, check out more of my Brownie recipes!

    Or you might like more of my Easter recipes!

    « Reese's Peanut Butter Egg Cheesecake (No Bake)
    Malteser Teaser Cupcakes »

    Reader Interactions

    Comments

    1. Eb Gargano | Easy Peasy Foodie

      March 24, 2018 at 8:44 pm

      5 stars
      Bonne Maman make salted caramel in a jar??? ***zooms off to the shops to stock up*** These brownies look incredible and I love the idea of smothering them in salted caramel. Eb x

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:31 am

        Yes they do and it's amazing stuff! They also do a Nutella style spread too now!

        Reply
    2. Kate - gluten free alchemist

      March 24, 2018 at 9:24 pm

      Blimey..... You're definitely on an Easter roll..... !!!! You had me at Salted Caramel..... Or was that Brownies?????? Both? Oh YES!

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:31 am

        Yep, I had so many ideas this year! 😀

        Reply
    3. Monika Dabrowski

      March 24, 2018 at 9:44 pm

      5 stars
      These brownies look super gorgeous and I am sure taste amazing too! #CookBlogShare

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:32 am

        Thank you Monika!

        Reply
    4. Sammie

      March 25, 2018 at 1:34 pm

      I had no idea Bonne Maman sold salted caramel. Definitely adding it to my shopping list! Love these brownies they just look so inviting. Delicious recipe.

      Reply
      • thebakingexplorer

        April 03, 2018 at 10:12 pm

        Thanks Sammie! Yes it's delicious!

        Reply
    5. Cat | Curly's Cooking

      March 25, 2018 at 7:10 pm

      My husband would go crazy for these. They look perfect x

      Reply
    6. Helen

      March 25, 2018 at 8:09 pm

      5 stars
      I never knew Bon Maman sold salted caramel sauce! My OH would think all
      His birthdays had come at once if I made this x

      Reply
    7. Amanda

      March 26, 2018 at 1:53 am

      These look like my food dreams come to life! Can't wait to try 🙂 x

      Reply
      • thebakingexplorer

        April 03, 2018 at 10:12 pm

        I hope you like them Amanda!

        Reply
    8. Jhuls @ The Not So Creative Cook

      March 26, 2018 at 7:30 am

      I think I know what to do with my hollow Cadbury eggs. 😀 Thanks for sharing, Kat. I'd definitely save this to make in the future. I hope it would be soon. 😀 x

      Reply
      • thebakingexplorer

        April 03, 2018 at 10:14 pm

        Let me know if you make them!

        Reply
    9. Life Diet Health

      March 26, 2018 at 5:42 pm

      Oh my Kat! How very decadent! These look amazing - I am so making a vegan version of these! Thank you very much for sharing at Fiesta Friday.

      Reply
      • thebakingexplorer

        April 03, 2018 at 10:15 pm

        Thank you! Let me know how it goes!

        Reply
    10. Angela / Only Crumbs Remain

      March 29, 2018 at 8:51 pm

      Ooh my words Kat! Bring on Easter is what I say - this looks like a must bake to me! Thankyou for linking to #BakingCrumbs,
      Angela x

      Reply
      • thebakingexplorer

        April 03, 2018 at 10:15 pm

        Thanks Angela! I can't wait to make them again!

        Reply
    11. Isabelle Payne

      April 03, 2018 at 4:43 pm

      5 stars
      I was looking for new brownie flavours for Easter when I came across your recipe. And I had some leftover salted caramel I made a couple of days before, so the recipe was perfect! It was very popular! Thank you. x

      Reply
      • thebakingexplorer

        April 03, 2018 at 4:46 pm

        Thank you so much for letting me know you enjoyed the recipe, I really appreciate it!

        Reply
    12. Paige Hammond

      June 14, 2019 at 1:27 pm

      Lush recipe, easy to make and makes lots of servings ??

      Reply
    13. Ailsa

      March 21, 2021 at 11:31 am

      Hi Kat, I want to try this recipe later and was wondering whether I need to freeze the caramel eggs before using them, and also whether I can freeze the brownies once made. thanks 🙂

      Reply
      • thebakingexplorer

        March 21, 2021 at 9:06 pm

        Hi Ailsa, no you do not need to freeze the caramel eggs, and yes you can freeze the brownies once made and fully cooled 🙂 I hope you enjoy them!

        Reply

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