The Best Easter Brownies
From the soft and fudgy brownie that is swirled with caramel sauce to the caramel filled Cadbury Eggs cut in half. These Easter Brownies leave a perfect puddle of caramel in each chocolate candy shell and are the best on every level of goodness!
Table of Contents
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Tips & tricks to achieve the most delicious cookies of your life!
What makes this Recipe Work
These brownies are the perfect dessert for Easter! Here are some things you will fall in love with.
- CARAMEL! From the Caramel Cadbury Eggs to the caramel sauce in both the brownie batter and drizzled on top, these brownies are caramel forward in the best way possible.
- An awesome brownie mix recipe. Adding the buttermilk and vanilla extract to the brownie batter seems so simple but makes a huge impact.
- Easter Candy! We know Easter candy is popular because it makes its way into grocery stores before Valentine’s Day! So adding a few of the delicious caramel filled Cadbury Eggs to these brownies makes them amazing. If you are more of an M&M person, try these Easter Chocolate Chip Cookies!
What goes into this Recipe
- Chocolate Fudge Brownie Mix– There are different kinds of brownie mix but the fudge variety works great.
- Buttermilk-Using buttermilk adds a great tangy flavor and is a wonderful substitute for water.
- Kosher Salt– A salt with a good texture that is added to the top of the brownies for the sweet and saltiness that is so undeniably delicious.
- Caramel Sauce– Choose a good quality caramel sauce that can easily be incorporated into the batter and drizzled over the top of the finished brownie.
- Caramel Cadbury Eggs– One of my favorite Easter candies, Caramel Cadbury Eggs add the extra chocolate and caramel flavor that take these brownies over the top.
Substitutions/Variations
Can’t find caramel eggs? Try using Cadbury Creme Eggs instead. There are also Reese’s Peanut Butter and Chocolate Creme Eggs that would both be super tasty!
How to Make The BEST Easter Brownies
1. Begin by combining the brownie mix, vegetable oil, buttermilk, eggs and vanilla in a large bowl. Use a hand held mixer or whisk to combine the ingredients. Add the chocolate chips and mix them into the brownie batter by hand.
2. Pour the brownie batter into a 9×9 baking pan that has been lined with parchment paper and sprayed with nonstick cooking spray. Add spoonfuls of caramel sauce randomly over the top of the brownie batter in the pan.
3. To combine, use a toothpick or knife to mix the caramel sauce into the brownie batter.
4. Bake in a 350 degree oven for 30 minutes, remove from the oven and add the Cadbury Egg halves on top of the partially cooked brownies. Add them in a way that when cut, each square gets a caramel filled egg.
5. Then return to the oven and continue baking for 20-25 minutes or until the brownies are to their desired doneness. Remove the brownies from the oven and sprinkle with Kosher salt. Allow them to cool completely {you can speed up the process by putting them in the refrigerator}.
6. Finally, once cooled you can drizzle them with additional caramel and chocolate {if desired}, cut into squares and serve.
Expert Tips
- Begin by lining your pan with parchment paper and spray it with nonstick spray. This step will ensure that the brownies can easily be removed from the pan, like these Cookie Dough Brownies.Â
- Be sure to partially bake the brownies before adding the Caramel Cadbury Eggs. If you add them too early in the baking process they will not keep their shape.
- Add the Cadbury Eggs in a way that you can cut the brownies into squares around them. Leaving you with a half of an egg in the middle of each brownie.
- Allow the brownies to cool completely before cutting them into squares. They will cut so much easier that way.
- Use a plastic knife to cut the brownies. Plastic knives are naturally nonstick and will work much better than a regular knife.
- Drizzle with additional caramel sauce and melted chocolate for an extra special touch. More chocolate and caramel is always a good idea.
Recipe FAQs
I prefer to grab a good quality caramel sauce from the ice cream aisle of the grocery store. It is there that you will find a good variety of caramel sauces to choose from and are perfect for these Easter Brownies.
I like to bake these brownies in a 9×9 baking pan but a 8×8 baking pan will work too. If you bake them in an 8×8 pan they will require more baking time.
You could also double the recipe and bake the brownies in a 9×13 baking pan if you wanted to have more brownies for serving {or eating}.
The best way to store these Salted Caramel Brownies is in an airtight container in a single layer, refrigerated. The caramel brownies will last in the refrigerator for up to 4 days.
They can also be kept at room temperature but they will not last as long that way. In fact, you might find that they get a soggy texture when stored at room temperature.
Absolutely! Salted Caramel Cadbury Egg Brownies can be frozen for up to 3 months as long as they are wrapped well. Defrost them at room temperature and then store in the refrigerator.
The very best way to cut a Caramel Cadbury Egg in half is to use a serrated knife. Hold the egg and cut along the line you can see in the candy naturally.
Cut carefully and be sure to lay the eggs on their backs when they are cut so that the caramel stays in the middle of the chocolate half. Even if they aren’t exactly perfect it will work nicely.
I actually think that these brownies are best made a day ahead of time. That way it gives them time to set up and cool before cutting them into squares.
I don’t suggest making them anymore than 2 days ahead of time but 1 day is actually best.
Do you love recipes made with brownie mix? Try these awesome recipes…
The Best Easter Brownies
Ingredients
- 1 box chocolate fudge brownie mix
- â…” cup vegetable oil
- ¼ cup buttermilk
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup caramel sauce
- 1-2 teaspoons kosher salt {or sea salt}
- 5 Caramel Cadbury Eggs {cut in half}
Instructions
- Preheat the oven to 350 degrees. Line a 9×9 baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large bowl, combine the brownie mix, vegetable oil, buttermilk, eggs and vanilla extract. Use a handheld mixer or whisk to mix the ingredients until everything is nicely combined. Add the chocolate chips and mix them into the brownie batter by hand until they are evenly distributed. Add the brownie batter to your prepared pan in an even layer.
- Use a teaspoon and add 7-9 spoonfuls of caramel sauce over the top of the brownie batter. Use a toothpick or knife to mix the caramel sauce into the brownie batter.
- Bake for 30 minutes, remove from the oven and add the Caramel Cadbury Egg halves on top of the partially baked brownies. I like to add them in a way that when I cut the brownies each square will get an egg half. Return to the oven and continue to bake for 20-25 minutes or until the brownies are to your desired doneness. Remove from the oven and sprinkle with kosher salt.
- Allow the brownies to cool completely. You can speed up the process by putting them in the refrigerator. Once the brownies are cooled, add a drizzle of additional caramel sauce and melted chocolate chips {if desired} and cut into squares. Eat and enjoy!
Notes
- Can’t find caramel eggs? Try using Cadbury Creme Eggs instead. There are also Reese’s Peanut Butter and Chocolate Creme Eggs that would both be super tasty!
- Be sure to partially bake the brownies before adding the Caramel Cadbury Eggs. If you add them too early in the baking process they will not keep their shape.
- Add the Cadbury Eggs in a way that you can cut the brownies into squares around them. Leaving you with a half of an egg in the middle of each brownie.
- Use a plastic knife to cut the brownies. Plastic knives are naturally nonstick and will work much better than a regular knife.
- Store leftovers in an airtight container in a single layer in the refrigerator for up to 4 days or at room temperature for 1-2 days.
- Brownies can also be frozen for up to 3 months.
