Rich, fudgy, and decadent, Easter egg brownies are the dessert that will give you some serious FOMO if you don't bake them this spring season. These gooey and chewy mini egg brownies are topped with a simple and easy-to-make caramel sauce, and topped with mini chocolate eggs. It's an easy one bowl brownie recipe comes together quickly, you will seriously never go back to the boxed mix ever again. Plus, they are super festive and will look so good on your Easter dessert table.
I think we can all agree that chocolate and caramel are kind of made for each other. Just like in Cheesecake Caramel Brownies and Caramel Apples, it's a no brainer that these Easter Egg Caramel Brownies are going to be so good and seriously super crave-worthy. One bite of this stuff and you will know what I am talking about.
For more Easter treats, browse through my most popular Easter dessert recipes.
Ingredients
To make these delicious and rich Easter egg caramel brownies, you will need the following ingredients:
- semi-sweet chocolate + cocoa powder - these are brownies after all.
- butter
- sugar - both granulated sugar and brown sugar.
- eggs
- vanilla extract
- all-purpose flour
- salt
- caramel topping - homemade with sugar, butter, and heavy cream. You can top with salted caramel sauce if you prefer.
- mini chocolate eggs - the chocolate eggs bring a great crunch to the brownies and add a charming festive colour to each treat.
You will also need measuring cups and spoons, 9-inch square baking pan, large saucepan, and wire cooling rack.
How to Make the Best Easter Egg Caramel Brownies
- Prep. Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked.
- Melt chocolate and butter. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat.
- Make the brownie batter. Add sugars into the chocolate mixture and whisk until completely combined. Then, whisk in eggs and vanilla, until just combined. Add in flour, cocoa powder, and salt and fold together using a large spatula until just combined. Transfer the thick batter into the prepared baking pan.
- Bake. Bake for 25-30 minutes, until a toothpick inserted comes out clean with moist a few moist crumbs attached. If it comes out clean, it's overbaked.
How to Make Homemade Caramel Sauce
While the brownies are baking, you can make the caramel sauce:
- Melt sugar. Heat sugar in a large shallow saucepan over medium-high heat. Whisk continuously as the sugar as it begins to melt. It will form clumps but will eventually melt completely. This can take 10-15 minutes. Continue to stir continuously until the sugar reaches a deep amber colour. Keep a close eye because the sugar will burn if you overcook.
- Add butter. Add the butter (note that the butter will immediately begin bubbling and may splatter, so be careful). Whisk until the butter is completely melted, then cook for 1 minute without stirring.
- Add cream. Slowly pour in the heavy cream and whisk until combined in the mixture. Again, be careful as the mixture will bubble and may splatter.
- Cool. Remove from heat and allow the sauce to cool in the saucepan for 10 minutes. The caramel will thicken as it cools.
How to Assemble Easter Egg Caramel Brownies
Once the brownies are done, remove the baking pan from the oven and place it on a wire cooling rack. Allow the brownies to cool for 10 minutes in the pan, then remove from the pan and place on the wire cooling rack.
Pour the slightly cooled caramel sauce on top of the brownies. Spread it evenly with a metal spatula. Top with mini chocolate eggs (half of the eggs should be crushed, while the other half are whole pieces). Allow the caramel to set, then cut into squares. You can place it in the refrigerator to help it firm up faster.
Storing and Freezing Instructions
- How to store: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. I would not suggest stacking them up as the caramel may cause them to stick together when stacked.
- How to freeze: Brownies freeze really well. Store in single layers divided in between pieces of parchment paper in an airtight container or freezer bag. Freeze for up to 3 months. To eat, allow the brownies to thaw in the refrigerator overnight or on the kitchen counter for a few hours.
More Easter Recipes
- Easter Egg Sugar Cookies
- Mini Egg Easter Cookies
- Carrot Cake with Cheesecake Topping
- Carrot Cake Shortbread Cookies
- Bird's Nest Cookies
- Caramel Cheesecake Brownies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Easter Egg Brownies
- Total Time: 45 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
Rich, fudgy, and decadent, Easter egg caramel brownies are topped with an easy-to-make caramel sauce and topped with mini chocolate eggs.
Ingredients
- 6 oz. semi-sweet chocolate, coarsely chopped (or 1 cup chocolate chips)
- ½ cup butter, unsalted
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
For the Caramel Topping:
- ¾ cup granulated sugar
- 4 + ½ tablespoons unsalted butter, cubed
- 6 tablespoons heavy cream
- ½ cup mini chocolate eggs, half of them coarsely chopped
Instructions
Make the Brownies:
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked.
- Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat.
- Add sugars into the chocolate mixture and whisk until completely combined. Then, whisk in eggs and vanilla, until just combined.
- Add in flour, cocoa powder, and salt and fold together using a large spatula until just combined. Transfer the thick batter into the prepared baking pan.
- Bake for 25-30 minutes, until a toothpick inserted comes out clean with moist a few moist crumbs attached. If it comes out clean, it's overbaked.
Make the Caramel Sauce:
- Meanwhile, make the caramel sauce by heating sugar in a large shallow saucepan over medium-high heat. Whisk continuously as the sugar as it begins to melt. It will form clumps but will eventually melt completely. This can take 10-15 minutes. Continue to stir continuously until the sugar reaches a deep amber colour. Keep a close eye because the sugar will burn if you overcook.
- Add the butter (note that the butter will immediately begin bubbling and may splatter, so be careful). Whisk until the butter is completely melted, then cook for 1 minute without stirring.
- Slowly pour in the heavy cream and whisk until combined in the mixture. Again, be careful as the mixture will bubble and may splatter. Remove from heat and allow the sauce to cool in the saucepan for 10 minutes. The caramel will thicken as it cools.
Add the Topping:
- Once the brownies are done, remove the baking pan from the oven and place it on a wire cooling rack. Allow the brownies to cool for 10 minutes in the pan, then remove from the pan and place on the wire cooling rack.
- Pour the slightly cooled caramel sauce on top of the brownies. Spread it evenly with a metal spatula.
- Top with mini chocolate eggs (half of the eggs should be crushed, while the other half are whole pieces).
- Allow the caramel to set, then cut into squares. You can place it in the refrigerator to help it firm up faster.
Notes
How to store: Store in an airtight container at room temperature for up to 3 day, or in the refrigerator for up to one week. I would not suggest stacking them up as the caramel may cause them to stick together when stacked.
How to freeze: Brownies freeze really well. Store in single layers divided in between pieces of parchment paper in an airtight container or freezer bag. Freeze for up to 3 months. To eat, allow the brownies to thaw in the refrigerator overnight or on the kitchen counter for a few hours.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bars
- Method: Bake
- Cuisine: American
Keywords: easter egg caramel brownies, easter brownies, caramel brownies, chocolate brownies with caramel sauce, easter dessert
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Sarah says
These brownies turned out great. My first time making caramel sauce and it was on point.
★★★★★
Jill Baird says
That caramel, oh yeah! Such a decadent Easter dessert!
★★★★★
Sam Hu | Ahead of Thyme says
It's the best!
Sandi says
These will be so fun to make for Easter! Pinning.
★★★★★
Sam Hu | Ahead of Thyme says
Totally! Let me know if you make them.