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30 March 2013

Caramel Egg Brownies

Following on from our caramel cookie cups, these are a nice twist on a classic chocolate brownie using Easter treats.


180g butter
270g caster sugar
3 medium eggs
40g cocoa
80g plain flour
100g dark chocolate
12 mini caramel eggs (we also made them with Creme eggs on a separate occasion)

Preheat the oven to 180 degrees
Melt the dark chocolate and butter together in a pan on a low heat and set aside to cool slightly.
In a bowl whisk together the sugar and eggs
Add the cooled chocolate and butter mixture and fold in.
Fold in the cocoa and flour
Add in the caramel eggs and continue to fold the mixture until fully combined.
Pour into a 12" by 9" greased dish and level out.
Cook for 45 minutes and check with a skewer that the brownies are cooked throughout.
Once cooked turn out onto a plate or board and slice into approx 15 equal sized cubes

My little helpers


These are delicious served warm with ice cream or as a lunchbox treat.

I'm entering this into the Range Cookers Cooking with Kids competition



  1. Mmmmm these look amazing! Feel free to link them up to #CookitBlogit xx

  2. These look fantastic and lovely the smily faces!
    Thanks for entering Becky and Cass

  3. I like the idea of using the caramel eggs.

  4. Mmmm, these sound so tasty, and I'm sure even I could make these, lol.


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