Caramel Brownie Eggs (gluten free, dairy free, vegan)
This delicious Easter treat combines a chocolate shell with a gooey brownie and caramel middle. The eggs are completely gluten free, dairy free and vegan but you wouldn’t know! If you do make this recipe I’d love to see, don’t forget to tag me in your photos on social media.
Which egg moulds do you use?
For this recipe I use 2 of the Small 6 Slot Silicone Egg Moulds which I got from Amazon.
Which dairy free chocolate do you use for the outer shell?
For this recipe I used the Nomo Milk Chocolate vegan alternative which is my personal favourite dairy free chocolate however any dairy free chocolate would work. *This recipe does require 500g of dairy free chocolate to make the 12 eggs which can get quite pricey, so the cheapest dairy free chocolate you are able to find would be ideal.
Which dairy free cream do you use for the caramel?
For this recipe I used the Alpro Single Soy Cream however any single soy cream would work.
How long will these eggs last?
As there is no dairy or eggs in the recipe, these eggs will last a good 7 days kept in an airtight container in the fridge.
How do you get the brownie into the middle of the eggs?
For this recipe you will need to make the brownie first in a standard 20cm square baking tin. This is then left to cool in the fridge and is moulded into the Easter eggs.
Caramel Brownie Easter Eggs
Ingredients
For the brownie layer
- 115 g dairy free butter
- 250 g granulated sugar
- 80 ml soy milk
- 120 g gluten free plain flour
- 1/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 75 g cocoa powder
- 1/4 teaspoon salt
For the caramel
- 175 g light brown sugar
- 150 g golden syrup
- 175 g dairy free butter
- 140 ml dairy free soy cream *See FAQs
For the shell
- 500 g dairy free chocolate
Instructions
Make the brownies
- Preheat your oven to 190°C and grease and line a 20cm square baking tray with baking paper.
- Melt your dairy free butter (I usually do this in a saucepan on the hob) and then whisk together your hot melted butter and granulated sugar until combined.
- Add your soy milk and continue to whisk for a couple more minutes.
- In a separate bowl combine your flour, baking powder, cocoa powder, xanthan gum and salt.
- Add your dry ingredients to the wet ingredients and mix well.
- Pour the batter into your lined baking tray. Bake for around 22-25 minutes, the brownies should wobble slightly when you remove them from the oven.
- Leave the brownies to cool and then place in the fridge for at least 1 hour.
Make the caramel
- Whilst the brownies are cooling make the caramel. Add the light brown sugar, golden syrup, dairy free butter and soy cream to a saucepan and place over a medium heat. Mix well until everything is combined, the butter is melted and the sugar is dissolved.
- Continue to simmer on low to medium heat for another 15 to 20 minutes (stirring continuously so it doesn't burn) to form a runny caramel sauce. The sauce will thicken slightly when it cools, so don't let it thicken too much on the heat. Remove from the heat and leave to cool.
Make the shell
- Whilst the caramel and brownie is cooling melt 300g of your dairy free chocolate. Divide the melted chocolate between your egg moulds into the 12 egg holes and use a spoon or pastry brush to swirl the chocolate so that it coats the inside.
- Place the moulds in the fridge to set.
Assemble
- Once everything is cool and set, remove the egg moulds and brownie from the fridge. Take a small amount of brownie and push it into the bottom of each egg mould (the brownie should be nice and fudgey from being in the fridge so should mould into the shape of the egg).
- Next, take a tablespoon of caramel and spoon it on top of the brownie. Take more brownie and fill up the rest of the egg mould (covering the caramel dollop in the middle). Continue to do this for all 12 eggs.
- Melt the remaining 200g dairy free chocolate and pour on top of the brownie to create the back of the egg. Place back in the fridge until set. Once set pop the eggs out of the mould and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice