Caramel Easter Egg Brownies

These Caramel Easter Egg Brownies are so rich and fudgy with bits of chocolate and caramel in every bite. That classic Easter candy is cut in half and added to the tops of the brownie batter before it's baked and homemade salted caramel is drizzled on top.

These brownies are really easy to make and come together quickly. They are so delicious with bits of ooey gooey caramel.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Check out My Favorite Baking Tools to see what I use when I bake.

Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.

Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly. Transfer to a heat proof bowl or jar and chill.

Preheat oven to 350º. Line an 8 square pan with parchment paper and spray with cooking spray. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.

Transfer chocolate mixture to a stand mixer, add sugar and vanilla extract, and mix on medium speed for 2-3 minutes until it is well blended.

Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.

Carefully pour the batter into the pan and smooth it out until it is even.

Gently cut caramel eggs in half and make sure the caramel doesn't pour out. Press the caramel egg halves into the top of the brownie. You can place some rightside up and some upside down.

Bake brownies for 40-42 minutes until a toothpick inserted in the center of it comes out clean. Cool on cooling rack. Transfer caramel to a small piping bag or ziploc with the tip cut off and carefully drizzle over the brownies. If the caramel is too thick, you can reheat it in the bowl for 10 seconds at a time until its at a drizzling consistency. Enjoy!

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