Not that anyone needs an excuse to hold on to a couple of extra caramel eggs but this year tuck a few aside to make this ultra fudgy and chocolatey Cadbury Caramel Egg Brownies.
Apparently this week is indulgent dessert week here at the little red kitchen. I promise it wasn’t totally intentional but if you’ve seen what’s been circling through my kitchen the last few weeks you’d think I did do it on purpose.
What can I say? I get into different cooking phases, sometimes all I want to do is spiralize food for days on end and that tool doesn’t leave my kitchen counter. Other days, it’s all about easy meals that are cooked in a skillet or a sheet pan in the oven where I don’t have to think about anything until it’s done.
Then there are days where only chocolate comes out of the kitchen, I’m pretty sure it’s directly related to my stress level or finding a ton of caramel eggs tucked away in the pantry that I forgot I had.
At the end of the day doesn’t it matter because I’m pretty sure I just baked up the best brownies ever.
Bold statement. Absolutely.
The truth. Definitely.
I was tweaking my brownie recipe on a whim because I needed to throw together a pie for a Pi Day party after the one I planned to bring failed miserably. Susan and pie are not friends. I couldn’t show up empty handed and had about an hour before I needed to leave.
What’s a food blogger to do? Make a s’more pie, that’s what, because of course I had graham crackers and marshmallows at home. Doesn’t everyone keep those ingredients stocked and ready to go?
Normally the brownies I make veer towards the truffle side but I knew it wasn’t going to work, so I upped the chocolate, tossed the cocoa powder and took out a little flour.
You guys this is the boxed brownie recipe you’ve wanted without the box. It’s easy, all you need is one bowl, its’ fudgy and gooey and there’s so much chocolate flavor going on.
So naturally I need to make it again with those caramel eggs I found, just a little added surprise when you bite into a piece and the caramel comes oozing out. Have fun with these brownies, chop the eggs up, leave them whole, only add a couple or put enough in so everyone gets their own egg. I leave the decision up to you!
- 12 ounces semi-sweet chocolate, chopped
- 6 tablespoons unsalted butter
- 3/4 cup pure cane sugar
- 1/2 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 6-9 Cadbury Caramel Eggs
- Heat your oven to 350 degrees and grease a 9x9 square pan, then line with parchment paper.
- In a metal mixing bowl set over a double boiler or a hot water bath melt the chocolate and the butter.
- Remove from the double boiler and stir in the sugar, vanilla extract and eggs until combined.
- Add the flour and salt, careful not to over mix the brownies.
- Pour the brownie batter into your prepared pan and add the cadbury caramel eggs, pressing them down into the batter - the amount can be up to you.
- Bake the brownies for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the brownies cool completely in the pan before removing to cut into squares.
- Store extra brownies in an airtight container for 3-4 days.
These = epic.com Whoa!
You my dear are a Drug Dealer. OMG! You could have made them and given the recipe without taking that luscious picture. OMG—again!!
Fab job—special brownie for sure.
Haha, yeah the picture pretty much seals the deal doesn’t it? 🙂
Oh, believe me, I always hoard plenty of extra eggs long past Easter. Normally I’d rather just eat them but this looks sooo tempting! Pinned.
that shot of the goooooey cadbury eggs in the brownie!!! *dies*