March 22, 2024

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

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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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.

  • Author: Marisa Bakes
  • Prep Time: 30 minutes
  • Cook Time: 42 minutes
  • Total Time: 1 hour and 12 minutes
  • Yield: 12 servings
  • Category: Dessert

Ingredients

Caramel Drizzle

  • 148 grams (¾ cup) sugar
  • ½ tsp salt
  • 56 grams (¼ cup) water
  • 113 grams (½ cup) heavy cream

Caramel Easter Egg Brownies

  • 4 oz (½ cup) unsalted butter
  • 6 oz bittersweet chocolate, finely chopped
  • 297 grams (1 ½ cup) sugar
  • 1 ½ tsp vanilla extract
  • 3 large eggs, room temperature
  • 135 grams (1 cup, 2 tbsp) flour
  • 31 grams (½ cup) cocoa powder
  • ½ tsp salt
  • 4 Cadbury Caramel Eggs

Instructions

Caramel Drizzle

  1. 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.
  2. 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.
  3. Transfer to a heat proof bowl or jar and chill.

Caramel Easter Egg Brownies

  1. Preheat oven to 350º.
  2. Line an 8 square pan with parchment paper and spray with cooking spray.
  3. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
  4. 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.
  5. Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
  6. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
  7. Carefully pour the batter into the pan and smooth it out until it is even.
  8. 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.
  9. Bake brownies for 40-42 minutes until a toothpick inserted in the center of it comes out clean.
  10. Cool on cooling rack.
  11. 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!

Notes

  • Leftover brownies can be kept in an airtight container up to one week, but are best to enjoy within the first few days.

Keywords: caramel, chocolate, cadbury, egg, easter, brownies

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