With so many chocolate temptations about at the moment it’s hard not to impulse buy a packet of chocolate eggs at every checkout! That’s my excuse anyway.
To help use up some of these potential impulse buys, I’ve created this chocolate caramel brownie recipe, that uses a packet of mini caramel eggs.
Using Different Chocolate Eggs
This could also be used for creme, or plain chocolate eggs, so long as they’re the mini versions. Topped with an extra dollop of home-made quick caramel they’re divine!
High Cocoa Content Chocolate
It uses the highest cocoa content dark chocolate I could find (at least 70%) as this adds a bitter sweet taste, which balances out the intense sweetness of the caramel eggs.
Reducing Sugar Content
I have also reduced the amount of sugar added to ease the sugar load, while certainly not sugar-free (!). I feel less guilty about eating them knowing I’ve reduced the sugar a little to allow for the caramel egg goodness.
Half Butter, Half Oil
You may notice it uses half butter, half oil. This is to keep the brownies super moist and less cakey.
Using Mini Eggs
Finally I also recommend only using the mini eggs, these are much easier to eat and also cheaper too, as buying 6 full sized caramel eggs isn’t cheap!
The thought of eating a whole chocolate egg on top of a brownie slice is a little too indulgent for my taste, so the mini eggs are a better option (and make me feel better about eating a whole tray).
Feeling Extra Indulgent?
Try topping your chocolate brownies with this easy to make caramel sauce.
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I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.