Daim Caramel Mini Egg Brownies

Daim Caramel Mini Egg Brownies.

The other day I had a great response on social media to the Terry’s Chocolate Orange Mini Egg Brownie recipe I posted. I also had lots of compliments about them from my work colleagues who actually got to test them out.

Tomorrow, they will be getting an alternative flavour. This time, it’s going to be using Daim Mini Eggs and to add an extra dimension, there will be some added Callebaut Caramel Chips in the brownie batter. There’s two reasons for this. The first was I’m sure I bought three packets of Daim Mini Eggs and when I went to my baking cupboard, I could only find two. I have bulk supplies of Cadbury’s Mini Eggs and Creme Eggs in as I use them to bake cookie bars with for orders, but as these are a one off bake, I didn’t want to be stuck with loads of packets. I was really annoyed as two packets didn’t seem enough eggs for a whole batch of brownies so I needed something to fill the gap. Secondly, the caramel chips are pale in colour and are a contrast against the dark brown of the brownie and the chocolate eggs.

The brownies were baked in exactly the same way as the chocolate orange ones were. The caramel chips were added into the mixture at the last stage but I poked the Daim Mini eggs into the mixture, once it was already in the pan.

Makes 16

You will need a 23cm square loose bottom tin, greased and lined with baking paper.


  • 200g dark chocolate
  • 200g unsalted butter
  • 4 medium eggs
  • 200g caster sugar
  • 50g cocoa powder
  • 100g plain flour
  • 2-3 bags of Daim Mini Eggs
  • 150g Callebaut Caramel Chips (or dark chocolate ones, if you prefer)


  • Before you start, chop the mini eggs in half lengthways.
  • Pre-heat the oven to 160oC.
  • Melt the dark chocolate and the unsalted butter together. I do this in the microwave in small bursts of 20 seconds.
  • In a stand mixer or by hand, beat the caster sugar and eggs together until the mixture becomes light and fluffy.
  • Pour in the chocolate mixture and then combine carefully.
  • Next, fold in the flour and the cocoa powder until combined.
  • Then add in the Caramel chips (if using).
  • Spoon the mixture into the prepared tin and level out with a spoon.
  • Poke the mini egg halves into the mixture. It’s up to you whether you want them in rows or a random effect.
  • Bake for 25 minutes if you want your brownies to be gooey and fudgy. Leave them in the oven for another 5 minutes if you want them more cakey.
  • Take out of the oven and let the brownies cool down for half an hour in the tin on the work top (with a wire rack underneath). Cut them into 16 pieces (or 12 if you want huge pieces) and then let them cool completely before removing them from the tin. Keep them in the fridge until you are ready to serve them.

Happy Baking!

Love Sam xx

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