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A close up photo of a chocolate brownie with a caramel egg centre

Cadbury caramel egg brownies

Gooey chocolate brownies with a Cadbury caramel egg centre!
Course Dessert
Cuisine American, British
Keyword Cadbury Caramel egg brownies, Easter Brownies
Prep Time 10 minutes
Total Time 40 minutes
Servings 9 large brownies
Author Nickki Thompson


  • 180 g butter
  • 180 g dark chocolate chopped
  • 280 g caster sugar
  • 3 large eggs
  • 40 g cocoa powder
  • 100 g plain flour
  • 1/4 tsp salt
  • 5 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. Grease and line a 22cm square cake or brownie tin.
  • 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!