Caramel Cadbury Egg Brownies
A brownie mix is made extra special with the addition of Caramel Cadbury Eggs. It is the perfect dessert for Easter.
Ingredients
- 1 box chocolate fudge brownie mix
- ⅔ 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
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Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
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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.
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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.
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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.
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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!
Recipe Notes
- 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.