Cadbury Caramel Egg Brownies

Name: Cadbury Caramel Egg Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 420 min
Ingredients: 200 g 70% Cocoa dark chocolate; 180 g Salted butter; 250 g Caster sugar; 3 Medium Eggs; 1 Teaspoon Vanilla extract; 100 g Plain flour; 1 Tablespoon Cocoa powder; Small Pinch Sea salt; 6 Caramel Eggs (roughly chopped); 100 g Milk chocolate chips; 6 Caramel Eggs, halved/chopped; Small Pinch Sea salt

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These Cadbury Caramel Egg brownies are a perfect blend of rich, fudgy chocolate and deliciously gooey caramel. They're perfect for Easter baking and are sure to be a hit with everyone who tries them!

stack of chocolate cadbury caramel egg brownies

Is it just me or do Caramel Eggs not get enough love at Easter?! I see (and make) sooo many recipes with Creme Eggs and Mini Eggs but in my opinion, the caramel ones are slightly superior! So today I present you with these epic *Cadbury Caramel Egg* brownies... I can't wait for you to try them!

They have a thick, fudgy, chewy texture and are packed full of milk chocolate chips and Cadbury Caramel Egg pieces. They are super easy to make and great for both kids and adults to enjoy.

If you've never made brownies before, don't worry- the post below will tell you everything you need to know. This includes ingredients and equipment notes, step-by-step images, top tips and more. I hope you find it useful but if you'd prefer the condensed, bullet-pointed version, feel free to jump to the recipe card at the end of the post. Enjoy!

Ingredient Notes

Dark chocolate: Use 70% dark chocolate for these brownies to get the best texture and level of sweetness. Anything between 65% and 85% cocoa will work well but I don't recommend going any lower or higher than this as you might end up with oily or bitter brownies if you do.
Butter: Don't replace this with margarine- the brownies won't have the same flavour and texture.
Caster sugar: Caster sugar is a finer version of granulated white sugar and it'll give your brownies the best mouthfeel. It dissolves into the eggs a lot easier, preventing the brownies from becoming grainy or oily.
Eggs: Eggs act as a binder and give the brownies most of their structure. They also add richness and help create that shiny, crackly top we all love.
Vanilla extract: This helps to enhance the chocolate flavour but you can use a splash of cold coffee to do this if you prefer.
Plain flour: Not too much because we want a dense, fudgy texture and not a cakey one. Make sure to use plain/all-purpose flour and not self-raising.
Cocoa powder: This intensifies the chocolate flavour without altering the consistency of the batter too much. Don't use hot chocolate powder as they are not the same thing!
Sea salt: Adding a pinch of salt to the batter enhances all the flavours and adds a lovely contrast to the sweet caramel. Flaky sea salt works best if you have it.
Caramel Eggs: Of course, these are essential to make Caramel Egg brownies! I added them both inside the brownies and on top for decoration so I used 12 in total. If you can't find Caramel Eggs, you can use a chopped-up Dairy Milk Caramel bar instead.
Milk chocolate chips: To add extra sweetness and texture. You can switch these out for dark or white chocolate chips, whatever you prefer!

Equipment

Here are all of the kitchen tools you need for this recipe...

8x8-inch tin: This size works best for my brownie recipes, as it gives them that perfect balance of fudgy and chewy. If you don't have one, a 9x9-inch tin can work in a pinch, but you'll need to reduce the baking time by about 5 minutes or so.
Baking paper: This works so much better than greasing or foiling the tin in my experience. Leave a bit hanging over each tin edge for easy removal and clean-up.
Electric whisk: You'll need either an electric hand whisk or a stand mixer to whisk the eggs and sugar together as it'll take a very long time to do it by hand.
Saucepan: For melting the chocolate and butter together. You can also melt it in a heatproof bowl in the microwave- just make sure to stir it every 20-30 seconds so that it doesn't burn or split.
Mixing bowl: A large one, for mixing everything together.
Utensils: A wooden spoon and a sharp knife.
Food scale: For consistent and repeatable results, always use a scale to measure your ingredients. Imperial cups are usually not very reliable for baking.

How to make Cadbury Caramel Egg brownies

Step 1: Line an 8x8-inch tin with baking paper and preheat your oven to 160°C (or 140°C for fan ovens).

Step 2: Break 200g of 70% dark chocolate into segments and add it to a saucepan along with 180g of butter. Place the saucepan over low heat on the stove and stir gently until it's fully melted. Remove it from the heat and leave it to cool for about 10 minutes.

melted chocolate and butter in a saucepan

Step 3: Add 250g of caster sugar, 3 medium eggs and 1 teaspoon of vanilla extract to a large bowl then use an electric whisk to whisk them together for a few minutes. The mixture should be voluminous, pale and silky.

Step 3: Pour the cooled chocolate/butter mixture into the bowl and gently fold it into the eggy mixture.

Step 4: Add 100g of plain flour, 1 tablespoon of cocoa powder and a small pinch of salt. Gently mix them in to make a glossy brownie batter.

Step 5: Chop 6 Cadbury Caramel Eggs into chunks then add them to your brownie batter along with 100g of milk chocolate chips.

bowl of brownie batter with chocolate chips and caramel egg pieces in it

Step 6: Transfer the batter to your lined tin and spread it out evenly. Cut 6 Caramel Eggs into pieces then place them on top of the brownie batter.

Step 7: Bake for 35-40 minutes, until the brownies have formed a crust on top and are slightly pulling away from the edges. While they're still warm, add a sprinkling of sea salt on top.

Step 8: Leave them to cool to room temperature then pop them in the fridge overnight to set (or for at least 6 hours).

Step 9: Once set, cut into squares and enjoy! I cut mine into 16 but you can cut the squares into triangles to make 32 smaller servings.

Top Tips

Let the melted chocolate and butter cool before you add it to the eggs and sugar mixture. Otherwise, you run the risk of scrambling your eggs!
The brownies will look a little underbaked at first but will firm up nicely in the fridge. If you're short on time, you can pop them in the freezer for about 2 hours instead.
For cleaner cuts, use a warm, sharp knife. To warm your knife, dip it in hot water and dry it off before each slice.
For an extra indulgent touch, drizzle some salted caramel sauce over the cooled brownies.

FAQs

How long will Caramel Egg brownies last?

These will keep well for about 1 week. Store them in an airtight container in the fridge to keep them tasting fresh!

Can I freeze them?

Yes, these brownies can be frozen in airtight containers for up to 3 months. To defrost them, pop them in the fridge and leave them there overnight. Do not refreeze.

Why are my brownies cakey?

This recipe makes very fudgy, dense brownies. If yours are cakey, they are likely overbaked or were made with self-raising flour rather than plain flour.

Why are my brownies oily?

The most common reason for oily brownies is using the wrong kind of chocolate. Chocolate with a low cocoa percentage contains more sugar and therefore affects how well the sugars dissolve into the fats. Another reason is inaccurate measuring, using too much sugar or too much butter, or it can be down to not whisking the eggs and sugar together for long enough. For best results, use chocolate with 65-85% cocoa content, use a scale for measuring your ingredients, and whisk the sugar into the eggs until the mixture becomes voluminous and very pale.

overhead image of cadbury caramel egg brownies on a white surface

More Easter treats

I hope you like my Caramel Egg brownies! If you make them at home this Easter, please let me know how you get on by leaving a rating and comment below. Enjoy!