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, I'm not kidding! Go and make these Salted Caramel Egg Brownies immediately - you will not regret it!
The photos for this post were updated in February 2021. The recipe was slightly updated.
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.
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.
More tips for making the Salted Caramel Egg Brownies:
- If you don't have light brown sugar, you can also use caster sugar.
- These brownies would also be amazing without the caramel eggs, as regular salted caramel brownies!
- For all of the answers to more questions about brownies, check out my Chocolate Brownies recipe.
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More salted caramel recipes...
More Caramel Egg recipes...
Salted Caramel Egg Brownies
Ingredients
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
- 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 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 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!)
- Store in an airtight container in a cool place and eat within 3 days
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!