Cadbury caramel egg brownies

Who agrees with me that Cadbury caramel eggs are absolutely delicious? I actually prefer them to Creme eggs. I know the die hard Creme egg fans won’t agree, but I would choose caramel over fondant filling every single time.

On a side note, does anyone else remember mint creme eggs? I’m positive they were a thing for a while in the late 80’s/early 90’s. Or did I dream them up? If anyone can remember them, please leave a comment and let me know so I know they aren’t a figment of my imagination!

A few years ago I posted a recipe for Creme egg brownies and it’s one of the most popular posts of all time on here. So I couldn’t resist trying a caramel egg version.

I like them better.

I’m going to go against my usual brownie advice of leaving them overnight in the fridge before cutting. I mean you can do that if you want to by all means, but these brownies are at their absolute best still slightly warm from the oven. The centre is slightly molten and the caramel is warm and gooey…need I say anymore? Apart from ice cream. You can thank me (or curse me) later.

Cadbury caramel egg brownies

Makes 9 large brownies

Cooking time: 25-30 minutes, depending on your oven

Equipment needed: A square 22cm tin, greased and lined with baking parchment

Ingredients:

180g butter

180g dark chocolate, chopped

280g caster sugar

3 large eggs

40g cocoa powder

85g plain flour

1/4 tsp salt

6 Cadbury caramel eggs, cut in half (I find using a serrated knife works best. You actually need 5 eggs, but you know, you’re probably going to ruin a couple while cutting them and then you’ll have no choice but to eat them. That’s what happened to me, so I’m just pre-warning you)

Preheat the oven to 180C/fan 160/gas mark 4.

In a large bowl set over a pan of simmering water, melt the chocolate and butter together. Once melted and smooth, remove from the heat and set aside. Using an electric whisk, beat the sugar and eggs together until the mixture is pale and thick. Gently fold in the melted chocolate. Carefully fold in the cocoa powder, flour and salt, taking care not to knock all the air out. Pour this mixture into the tin and smooth the top. Place the caramel eggs on top. Place in the oven and bake for 25-30 minutes, or until the top is puffed up. The brownie should have a slight wobble in the centre. Leave to cool for about an hour before diving in, or if you want neat brownie squares, leave for a good few hours before cutting. But if you don’t want to wait to do that then hey, I won’t judge!

If you make this recipe, please let me know how you got on! Leave a comment below and I would love to see a picture! Tag me on Instagram – #somethingsweetsomethingsavoury or let me know on my Facebook page xx

I linked this post to #recipeoftheweek, hosted by A Mummy Too

#CookBlogShare hosted this week by Jacqui at Recipes made easy

Hijacked By Twins

#WeShouldCocoa the monthly blogging link up hosted by Choclette at Tin and Thyme

Only Crumbs Remain

Casa Costello
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21 thoughts on “Cadbury caramel egg brownies

  1. Ooh I’ll have your caramel egg version over creme egg any time. The molten caramel and fudgy brownies is almost making me swoon. What a wonderful bake. Thanks for sharing with #WeShouldCocoa and Happy Easter.

    Liked by 1 person

  2. The thought of warm gooey caramel with slightly malten centre brownie is making me drool here Nickki! I’d definitely choose this Easter brownie version over one with creme eggs (I’ve gone off them this past couple of years tbh – they seem to have changed the recipe and it’s nowhere near as nice 😦 … Unless it’s my taste buds lol) Thanks so much for sharing with #BakingCrumbs,
    Angela x

    Liked by 1 person

    1. Thank you so much Angela 😊 I have to agree with you – I’m not a big Creme egg fan these days, but my boys still love them. They’ve definitely changed the recipe! I absolutely love these caramel eggs though, they are delicious πŸ˜‹ Nickki x

      Like

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