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!
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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.
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.
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.
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
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More salted caramel recipes...
More caramel Easter recipes...
Salted Caramel Egg Brownies
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
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
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.
Eb Gargano | Easy Peasy Foodie
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
thebakingexplorer
Yes they do and it's amazing stuff! They also do a Nutella style spread too now!
Kate - gluten free alchemist
Blimey..... You're definitely on an Easter roll..... !!!! You had me at Salted Caramel..... Or was that Brownies?????? Both? Oh YES!
thebakingexplorer
Yep, I had so many ideas this year! 😀
Monika Dabrowski
These brownies look super gorgeous and I am sure taste amazing too! #CookBlogShare
thebakingexplorer
Thank you Monika!
Sammie
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.
thebakingexplorer
Thanks Sammie! Yes it's delicious!
Cat | Curly's Cooking
My husband would go crazy for these. They look perfect x
Helen
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
Amanda
These look like my food dreams come to life! Can't wait to try 🙂 x
thebakingexplorer
I hope you like them Amanda!
Jhuls @ The Not So Creative Cook
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
thebakingexplorer
Let me know if you make them!
Life Diet Health
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.
thebakingexplorer
Thank you! Let me know how it goes!
Angela / Only Crumbs Remain
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
thebakingexplorer
Thanks Angela! I can't wait to make them again!
Isabelle Payne
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
thebakingexplorer
Thank you so much for letting me know you enjoyed the recipe, I really appreciate it!
Paige Hammond
Lush recipe, easy to make and makes lots of servings ??
Ailsa
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 🙂
thebakingexplorer
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!