Salted Caramel Egg Brownies

Gooey chocolate brownies with salted caramel sauce, caramel eggs and a sprinkle of sea salt

Course Dessert

Cuisine British

Keyword Brownies

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 365kcal

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

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