Cadbury Caramel Egg Brownies
Decadent salted brownies made with chopped Caramel Eggs both inside and on top! The perfect chocolate treat for Easter!
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Servings: 12 squares
Calories: 397kcal
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
Topping:
- 6 Caramel Eggs, halved/chopped
- Small Pinch Sea salt
Instructions
- Preheat your oven to 160°C (140°C for fan ovens) and line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter together over low heat on the stove then set aside to cool for around 10 minutes.
- To a large bowl, add the sugar, eggs and vanilla extract. Using an electric whisk, whisk it all together for a few minutes- it should have increased in volume and look pale and silky.
- Add the melted butter/chocolate mixture to the bowl and gently fold it into the sugar/egg mixture.
- Add the flour, cocoa powder and salt. Mix gently to make a glossy brownie batter then stir in the chopped Caramel Eggs and the chocolate chips.
- Transfer the mixture to your lined tin then top with Caramel Egg pieces.
- Bake for around 35-40 minutes until the brownies have risen and are pulling away from the tin slightly. While they're still warm, add a sprinkling of salt on top.
- Leave in the tin until cool then transfer to the fridge overnight to set. This will make them fudgy instead of gooey.
- Once set, remove the brownies from the tin, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1square | Calories: 397kcal | Carbohydrates: 42g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 85mg | Potassium: 186mg | Fiber: 3g | Sugar: 33g