Looking for the ultimate Chocolate Brownies? This easy Caramel Brownies recipe is for you! Both regular and Thermomix instructions included.
Now that Easter is just around the corner (eek!) I thought I’d kick off my new Easter recipes for the this year with these irresistible Easter Caramel Brownies. This recipe contains just under TWO packs of Caramel Easter Eggs plus a few of the larger Caramel Filled Easter Eggs, but never fear if you can’t get your hands on these, you can also use Caramel filled chocolate. Hooray!
These Caramel Brownies are rich and gooey and the key is to make sure you don’t overcook them and then leave them in the tin to ‘set’ further upon cooling. However if you can’t wait to try them (and I don’t blame you!) they are also REALLY good eaten warm with some ice-cream. This recipe is based on my Triple Chocolate and Creme Egg Brownies – both of which also make a great easy Easter dessert.
Some tips for making these Easter Caramel Brownies include:
- You can just use one bag on mini caramel eggs for this recipe, however to ensure you have lots of caramel eggs in each bite, I like to use 1 ½ packs plus a few bigger caramel filled eggs.
- You can also substitute the caramel filled Easter eggs for caramel chocolate.
- Instead of using chocolate chips, you can also use chopped milk or dark chocolate.
- Take care not to overcook these brownies, as you want them to be gooey in the middle and not completely cooked through like a cake.
- Store these brownies in an airtight container for 2 – 3 days.
If you are still looking for MORE yummy recipes, check out our ‘No Bake Slices and Bars‘ eBook – Also available in a Thermomix version and also grab your copy of our Thermomix Slices print book.
Easter Egg Brownies
Looking for the ultimate Chocolate Brownies? These Easter Egg Brownies recipe is for you! Both regular and Thermomix instructions included.
Equipment
- 1 x 20cm square cake tin
Ingredients
- 150 grams butter
- 1 cup caster sugar 220 grams
- ¾ cup cocoa powder 75 grams
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup plain flour 75 grams
- 2 x 130g packs of mini caramel filled eggs
Instructions
- Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
- In a large saucepan (you want it to be big enough to add the extra ingredients to later), melt the butter, cocoa and sugar over a low heat.
- Remove the saucepan from the heat and add the vanilla extract and eggs and whisk the mixture as you go.
- Sift the flour into the saucepan and whisk to combine.
- Add ¾ of the mini caramel eggs which have been cut in half and stir to combine.
- Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with remaining caramel easter eggs.
- Place the brownies into the oven to bake for 35 minutes.
- Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .
Thermomix Instructions
- Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
- Place the sugar, butter and cocoa into your Thermomix bowl and melt for 3 minutes on speed 2 at 65 degrees or until melted.
- Add the eggs and vanilla extract and mix for 10 seconds on speed 4.
- Add the flour and mix for 5 seconds on speed 4 before scraping down the sides and mixing for another 10 seconds on speed 4.
- Add ¾ of the mini easter eggs and use your spatula to stir through.
- Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with the remaining pieces of the caramel eggs.
- Place the brownies into the oven to bake for 35 minutes.
- Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .
Notes
- You can just use one bag on mini caramel eggs for this recipe, however to ensure you have lots of caramel eggs in each bite, I like to use 2 packs.
- To make the eggs go further, slice them in half.
- You can also substitute the caramel filled Easter eggs for caramel chocolate.
- Take care not to overcook these brownies, as you want them to be gooey in the middle and not completely cooked through like a cake.
- Store these brownies in an airtight container for 2 - 3 days.
Nutrition
Serving: 0gCalories: 72kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 18mgPotassium: 72mgFiber: 1gSugar: 11gVitamin A: 48IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Caramel Brownies Recipe
Looking for the ultimate Chocolate Brownies? This easy Caramel Brownies recipe is for you! Both regular and Thermomix instructions included.
Ingredients
- 150 grams butter
- 220 grams caster sugar
- 75 grams cocoa powder
- 1 teaspoon vanilla extract
- 3 eggs
- 75 grams plain flour
- 100 grams chocolate chips
- 2 130g packs of mini caramel filled eggs
- 4 x 39g caramel filled eggs
Instructions
- Preheat your oven to 160 degrees and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
- Roughly chop 1 ½ packs of the mini creme eggs and slice the 3 large creme eggs in half. Set aside until needed.
- Place the sugar, butter and cocoa into your Thermomix bowl and melt for 3 minutes on speed 2 at 65 degrees or until melted.
- Add the eggs and vanilla extract and mix for 10 seconds on speed 4.
- Add the flour and mix for 5 seconds on speed 4 before scraping down the sides and mixing for another 10 seconds on speed 4.
- Add the chocolate chips and around 9 of the mini caramel eggs which have been cut in half and use your spatula to stir through.
- Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with pieces of the large caramel eggs and a few of the mini caramel eggs if you wish.
- Place the brownies into the oven to bake for 35 minutes.
- Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .
Notes
You can just use one bag on mini caramel eggs for this recipe, however to ensure you have lots of caramel eggs in each bite, I like to use 1 ½ packs plus a few bigger caramel filled eggs.
You can also substitute the caramel filled Easter eggs for caramel chocolate
Take care not to overcook these brownies, as you want them to be gooey in the middle and not completely cooked through like a cake.
Store these brownies in an airtight container for 2 - 3 days.
Take care not to overcook these brownies, as you want them to be gooey in the middle and not completely cooked through like a cake.
Store these brownies in an airtight container for 2 - 3 days.
Nutrition
Serving: 0gCalories: 154kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 59mgPotassium: 87mgFiber: 1gSugar: 14gVitamin A: 223IUVitamin C: 0.003mgCalcium: 15mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
Fiona Manoon
Just by seeing these pictures , I got cravings.
Chocolate is love for everyone.
Thanks for sharing such a mouth watering brownie recipe.
I am dying to try this out . Thank you so much for sharing this wonderful work of your.
Keep Blogging !!