Caramel Chocolate Egg Brownies Recipe

How to Make Caramel Chocolate Egg Brownies


  1. Preheat oven to 160°C (or 140°C fan forced). Peel wrappers off caramel filled eggs and place the eggs in freezer.
  2. Make up the 2 packs of brownie mix in the same bowl, as per instructions.
  3. Place into a square tin and bake for approximately 35 minutes.
  4. Add 15-20 of the frozen caramel filled eggs and bake for a further 35-45 minutes or until you reach desired texture. Remove from oven and cool.
  5. Meanwhile place chocolate and cream in a small heatproof bowl. Melt in the microwave on 600W, stirring every 30 seconds until smooth and creamy. Set aside until brownie is cooked and has cooled.
  6. Pour ganache over the top of cooled brownie and spread out to edges, using the back of a spoon.
  7. Cut remaining caramel filled eggs in half, and press into ganache. Place in fridge to set for 30 minutes or until the ganache has set. Cut into even-sized pieces and serve.

Recipe: Courtesy of Jeanette, ALDI Test Kitchen