Cadbury caramel egg brownies – gooey, rich chocolate brownies with a Cadbury caramel egg centre! The ultimate Easter sweet treat for caramel lovers!
Who agrees with me that Cadbury caramel eggs are absolutely delicious? I actually much prefer them to Creme eggs. I know the die hard Creme egg fans won’t agree with me, but I would choose caramel over fondant filling every single time.
On a side note, does anyone else from the UK remember mint creme eggs? I’m positive they were a thing for a little 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 Cadbury 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 do love an Easter themed bake – I also have recipes for a no bake chocolate Easter fridge cake , no bake Easter cheesecake, Cadbury Creme egg cupcakes, Cadbury Creme egg chocolate brownie cookies and this Giant chocolate chunk cookie cake with Galaxy golden eggs.
Why I love these caramel egg brownies
- The brownie base is the most reliable brownie recipe I’ve ever tried – it works every time! If you’ve ever had trouble making chocolate brownies, I urge you to give this recipe a go.
- I’ve filled and topped the brownies with caramel eggs for extra indulgence – you don’t have to do this, but it just makes the brownies even more indulgent!
- I use both mini caramel filled eggs and the large caramel eggs in this recipe.
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
Gooey chocolate brownies with a Cadbury caramel egg centre!
Ingredients
- 225g butter
- 225g dark chocolate, chopped
- 300g caster sugar
- 4 large eggs
- 50g cocoa powder
- 100g plain flour
- 1/4 tsp salt
- 8 Cadbury caramel eggs, cut in half (I find using a serrated knife works best)
Instructions
- Preheat the oven to 180C/fan 160/gas mark 4. Grease and line a 9x13 inch tin with baking parchment.
- 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.
- Pour this mixture into the tin and smooth the top.
- Place the halved caramel eggs on top. Place in the oven and bake for 30-35 minutes, or until the brownie has set around the edges.
- 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!
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 102mgSodium: 254mgCarbohydrates: 52gFiber: 2gSugar: 43gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
These look delicious, I could do with a brownie right now!
Thanks! I have to admit, I’m more than a little tempted to go and have one right now!
You’ve done well if you have any left!
I *may* have hidden one or two…?
If mint creme eggs are a figment of your imagination, they are also a figment of mine. I seem to remember preferring them to the original. Now I imagine they would have made good brownies too.
Well, you did all the hard work in making them!
I’ve seen a lot of brownies with cream eggs on them but these appeal to me more. Chocolate and caramel a match made in heaven. Thank you for linking to #CookBlogShare
I’m very glad someone else remembers them! ? They were so good. I think they would make wonderful brownies ?
Very true!
Thank you! Chocolate and caramel is pretty hard to beat ? #CookBlogShare
oooooh how ruddy delicious do these look? I would quite happily gorge myself silly on these !!! yummy. happy easter and thank you for sharing with #Bakeoftheweek x
Thank you, my pleasure! xx
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.
Thank you so much. Happy Easter to you ?
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
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 ? Nickki x
I am a huge fan of caramel eggs! Not sure if I could choose between them and creme eggs as I love them both!
It’s a close call, but for me it has to be the caramel! I saw your brownies with both the caramel and creme eggs- inspired!
Thank you!
You are welcome! PS: Be sure to stop by my blog, and tell everyone about it!
Do I just use normal butter or unsalted butter ?
You can use either. It doesn’t make any difference to the brownies, as long as it’s proper butter and not margarine.
I remember mint creme eggs,they were amazing.
Yes!! They need to bring them back 😀
I have these brownies in the oven just now, my first attempt! I froze the caramel eggs first , was I supposed to? I did that because I remember trying to make rolo cupcakes before and the rolo sunk to the bottom because I didn’t freeze.
Hi Sharon, you don’t have to freeze the caramel eggs – I use them straight from the fridge. I don’t think it will do the recipe any harm at all though – hope you enjoy the brownies, they are one of my absolute favourites!
Your instructions call the oven to be heated to “180C/fan 160/gas Mark 4” Could I get a translation into the American version please. I know that 180C is approximately 355F, your temperature also says “fan” – what does that mean? Are you working with a convection oven? Help please.
Hi James, I’m giving the options for a fan assisted oven where you need to drop the temperature by 20C (160C) and a conventional oven – 180C – or in your case, 355F. Hope this helps!