Small Batch Easter Caramel Egg Brownie

Easter Caramel Egg Brownie at

Easter treats are not complete without the brownie appearing on my list. Brownie is one of my all time, easiest dessert favorite. There’s a brownie for any type of craving that I have be it cakey, fudgy or flourless. The version of this brownie is a cross between cake like because it’s somewhat thick and fudgy because the center is slightly fudgy.

Caramel Egg Brownie at

Since Easter candies are almost everywhere now in stores, I thought I’d put some of them to use, and you should too. The pastel M&M eggs are my favorite, they are the ones I used for the Easter M&M Cookies I made before and I will be using it more in my up coming post. I had few more left and I better use it to make something otherwise I will be snacking on it like crazy, which is not bad.

Easter Brownie at

For this one, I used the Cadbury Caramel Milk Egg. As you can see, it’s an egg-shaped chocolate filled with creamy caramel inside. The kind of chocolate that literally ooze out with caramel when you bit on it. I thought this would be a nice pair with brownie. If you cannot find this kind of candy, you can also replace it with something else with Easter theme. I like this candy because it retains the shape even after baking, and there is really plenty of caramel inside. See how the caramel ooze out in the photo? That’s what I call real treat. Let me show you how I made this easy Easter treat. Let’s get started!


  • 4 tablespoons unsalted Butter, diced
  • 1/2 cup + 1 tablespoon granulated Sugar
  • 1/4 cup + 2 tablespoons unsweetened Cocoa Powder — sifted
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 1 large Egg – room temperature
  • 1/4 cup All-Purpose Flour – sifted after measurement
  • 6 pieces Caramel Egg


  1. Preheat the oven to 350F and line a pan with parchment paper with an allowance of at least 1-inch hanging for easy removal.
  2. Melt the butter in a microwave-safe bowl, 30 – 45 seconds.
  3. Add sugar and cocoa powder and mix until combined.
  4. Microwave for another 30 seconds.
  5. Stir the mixture very well, and then add the salt and vanilla. Stir for 2-3 minutes to cool the mixture and dissolve the sugar. The mixture is going to be thick and grainy, this is normal. This will turn into a smoother batter once the egg is added.
  6. Next, add in the beaten egg, and stir until incorporated. This stage, you should have a smoother and more fluid batter.
  7. Finally, add the flour and mix about 1-2 minutes. At this stage, you should have a thicker and smoother batter.
  8. Spread the batter into the prepared pan, top with caramel eggs (or any Easter themed candy toppings you prefer)
  9. Bake until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack. I used 5 x5 for this but you also have other options of pan size below.
    • Pan size: 8.5 x 4.5 inch loaf pan: 30 minutes
    • Pan size: 5 x 5 inch square pan: 40 – 45 minutes
    • Pan size: Mini muffin pan: 22 minutes (makes 10 mini muffin size)
  10. Let cool completely in the pan, and then lift out using the parchment paper.
  11. Slice and serve. A drizzle of Chocolate Ganache on top will also be a nice touch, so if you have time to spare make some Chocolate Ganache.

Serves 3-4

Note: Baking time depends on the pan size you are using, adjust as necessary. The bigger and wider the pan, the thinner it will be and less time is needed.  The smaller the pan, the thicker it will be and will require more baking time. Adjust in 5 – 10 minutes increments.

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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