Gluten Free Fudge Brownies are the best but now imagine fudgy brownies AND Cadbury caramel eggs combined? Now that’s a winning combo right here. Those gluten free fudge brownies have bits of caramel in them and are topped with Cadbury Caramel Eggs.
Since Cadbury Caramel Eggs are only available around Easter in the US and Canada, I have included some fun ideas how to use this recipe as a “gluten free brownie base” recipe and mix it up with other add ins.
- Recipe Ingredient Notes
- Are Cadbury Caramel Eggs Gluten Free?
- How to make brown butter
- How to make crackly top fudge brownies
- How to check brownies for doneness
- Variation Ideas for Gluten Free Fudge Caramel Brownies
- Frequently asked questions
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I use my own gluten free flour blend in this recipe for gluten free fudge brownies. This blend already contains xanthan gum. You can easily swap this out for your favorite gluten free flour blends like Bob’s Red Mill 1-to-1 (Blue bag) or King Arthur Measure for Measure. Brownies are very forgiving and can be made with whatever gluten-free flour you have on hand. Make sure to measure your dry ingredients correctly or you will end up with cakey brownies instead.
Chocolate: I use 64% dark chocolate in this recipe but any high-quality dark chocolate or dark chocolate chips (60% or darker) work here. The higher the cocoa percentage the more intense the flavor will be.
Cocoa Powder: The only unsweetened cocoa powder I use in my recipes is dutch-processed like Cacao Barry Extra Brute. Its deep color and richness lend a deep dark chocolate flavor to any recipe. It is soy-free, vegetarian, kosher, and non-GMO. It is a dutch processed cocoa powder. The dutch-process cocoa powder creates what some people consider a richer, fudgier flavor in baked goods.
Kraft Caramels: I use individually wrapped Kraft Caramels candy in this recipe. They can be found in the baking aisle. The only allergens listed for this product by Kraft are milk and soy. Products like Werther’s Original Chewy Caramels do contain wheat.
Cadbury Caramel Eggs: I use a mix of large eggs and Mini Eggs. Fair warning – the large eggs are very tricky to cut in half.
Are Cadbury Caramel Eggs Gluten Free?
Cadbury Chocolate is produced by Hershey Chocolate in the US with ingredients they receive from the Cadbury plant in the British Isles, UK. Hershey does not state on their products if they are gluten-free but they state allergens. The allergens listed for Cadbury Caramel Eggs are milk, peanut (shared facility), eggs (shared equipment), soy, and tree nuts (shared facility).
I have reached out to Hershey and they did confirm that the caramel eggs (regular and small-sized) are not produced on the same equipment that processes wheat and therefore are gluten-free. Hershey has strong allergen control protocols in place to prevent cross-contamination.
Hooray! Cadbury Caramel Eggs are gluten-free!
How to make brown butter
Brown butter (also known as beurre noisette) is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. The caramelization of the milk solids gives brown butter a nutty, also caramel-like flavor.
If you have never made brown butter before, I recommend doing this at a very low temperature and don’t rush it. Make sure to use a heavy bottom saucepan (I recommend a light-colored non-stick pan) and a heat-proof spatula. Browned butter can be stored in your fridge for up to two weeks without any issues. It’s not only amazing in baked goods but also makes a fabulous “finishing butter” for roasted vegetables.
Step 1: Place your butter, straight from the fridge, in a heavy bottom saucepan. If you happen to have a pan or pot with white enamel, I recommend using that (makes it easier to see the milk solids caramelize)
Step 2: Let the butter melt and allow for it to simmer at medium temperature. Once the butter has melted, it will start to get thick and foamy and within seconds can witch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.
Step 3: Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. You will start seeing the brown specs on the bottom of the pan. Brown butter can burn very quickly at this point.
Step 4: Remove the browned butter from the heat and transfer it into the bowl of your stand mixer or a heat-proof bowl (make sure to get all the brown bits) of your stand mixer. Allow cooling for 10-15 minutes before proceeding with the recipe.
If you are not planning on using the brown butter right away in a recipe, allow for it to cool completely before placing it in your fridge for up to 14 days. Use as directed in my recipes.
How to make crackly top fudge brownies
We all love that shiny, crackly top on brownies which looks almost like a flakey topping. To achieve this, you must whip the eggs and sugar mixture for an extended period of time. While whipping you incorporate air to the eggs which will create that crinkle on top of your brownies which is a fudgy, moist brownie underneath.
So while whipping your eggs and sugar mixture for 8 minutes seems like a very long time, please do not skip this important step.
How to check brownies for doneness
You can check the doneness of brownies by sticking a toothpick in the center of your pan of brownies. There should be a few moist crumbs sticking to the toothpick when you remove it from the brownies. If the toothpick is clean with no crumbs sticking to it, your brownies are underdone and if your toothpick looks very wet, the brownies still need time. For the perfect fudge brownies, you would like to have some moist crumbs sticking to your toothpick.
Variation Ideas for Gluten Free Fudge Caramel Brownies
Sadly Cadbury Caramel Eggs are only available around Easter in the US. Unless you have around 2 dozen eggs stash away as I do, you may wonder what to use instead of the caramel eggs.
Gluten Free Candys and Cookies to use as brownie add ins
Here is are a few ideas of gluten-free candies and cookies one could use instead of Cadbury caramel eggs.
- Reese’s Peanut Butter Cups (avoid their seasonal items since they contain gluten)
- Cadbury Mini Chocolate Eggs (seasonal items)
- Chopped up Snickers and Peanuts
- Gluten Free Oreos
To turn those Gluten-Free Caramel Brownies into different flavored brownies, omit the Caramel Eggs and the Caramel bits from the recipe.
Follow the steps listed in the recipe until (including) Step 6.
Once your brownie batter is smoothed out evenly, top with a generous amount of your candy or cookies of choice and bake at 350F for 22 -24 minutes (It’s okay if they don’t look fully set. Believe me, they will set up as you allow them cool)
Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely. Or until you can’t wait any longer and want to dig in. I always recommend allowing brownies to set up in the fridge for a few hours before cutting but you do you!
Frequently asked questions
Can I make this recipe with “regular” all-purpose flour?
If you would like to recreate this recipe with All Purpose flour (wheat flour) please use 70 grams of all-purpose flour and clearly do not add xanthan gum.
Can I make this recipe vegan?
This recipe heavily relies on the structure and volume created by the eggs. Therefore the only egg substitution I recommend here is ½ cup aquafaba (the juice from a can of “no salt added” chickpeas). To make dairy-free brownies, please use your favorite vegan butter substitution. I do not recommend coconut oil since the flavor is too overpowering.
I did not get a crinkle topping!
We all love that shiny, crinkle top on brownies which looks almost like a flakey topping. To achieve this, you must whip the eggs and sugar mixture for an extended period of time. While whipping you incorporate air to the eggs which will create that crinkle on top of your brownies which a fudgy, moist brownie underneath.
So while whipping your eggs and sugar mixture for 8 minutes seems like a very long time, please do not skip this important step.
Can I freeze my brownies?
Yes! Those brownies freeze exceptionally well. Cut them in pieces, place them in an air-tight container and stick them in your freezer. When you are ready to enjoy your brownies, allow them to thaw at room temperature (I actually love eating them frozen – yes, frozen brownies are delicious)
Do I have to use browned butter?
No, you can also use “regular” butter and skip the browning process. You will still have to melt your butter to combine it with your dark chocolate though.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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- 170 grams unsalted butter (which we will brown)
- 100 grams dark chocolate (60% or darker works the best)
- 3 large eggs
- 200 grams granulated white sugar
- 50 grams light brown sugar
- ¾ teaspoon kosher salt
- 1 teaspoon vanilla
- 1 teaspoon instant espresso
- 85 grams Gluten Free Multi Purpose Flour
- 65 grams cocoa powder
- ¼ teaspoon baking powder
- 10 Kraft Caramels cut into smaller pieces (quartered)
- 3 large Cadbury Caramel Eggs or 6-8 Cadbury Caramel MINI Eggs
- Flaky Sea salt for finishing
How to make Brown Butter
- If you have never made brown butter before, I recommend doing this at a very low temperature and don’t rush it. Cut butter into small cubes and place in a saucepan over medium heat.
- Let the butter melt and then begin cooking. Stir frequently and watch the butter.
- Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. Remove from the heat and pour the melted butter over the 100 grams of chocolate and let it sit in the bowl. Make sure to get all the brown bits from the pot you used
How to make the Brownies
- Preheat the oven to 325°F.
- Grease an 8 x 8–inch square metal pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges.
- Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. Alternatively you can use a large mixing bowl and a hand mixer.
- In the meantime combine gluten-free flour, cocoa powder, and baking powder. Also now is the time to stir together your melted butter-chocolate mixture. The heat from the browned butter should have melted all the chocolate.
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scraping down the sides to make sure everything is combined well.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add cocoa flour all at once. Carefully mix until roughly combined. Turn off the mixer and with a flexible spatula scrape down the side of your bowl. Make sure to get the bottom of the pan.
- Add the caramel bits to the batter and pour batter into the prepared pan. Use a small offset or the back of a spoon to smooth out the batter evenly.
- Bake the brownies for 18 minutes at 325F.
- While the brownies are baking half the Cadbury Eggs. The large eggs are very fussy to split compared to the Mini Eggs. If the eggs break it's okay. Use them! Your brownies will still be delicious.
- Once the brownies are baked for 18 minutes, remove them from the oven and top with the caramel eggs. Carefully place them on the brownies and slightly push them into the top.
- Place brownies back into the oven and finish baking for 5-7 minutes. You can check the doness with a toothpick if you like. There should be a few moist crumbs sticking to the toothpick when you remove it from the brownies. If the toothpick is clean with no crumbs sticking to it, your brownies are under done and if your toothpick looks very wet, the brownies still need time.
- Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely. Or until you can't wait any longer and want to dig in. The eggs won't look fully melted but will continue to melt while the brownies are cooling.
- I always place my brownies in the fridge once they are cooled to allow them to be set up fully but you do you!
Store brownies at room temperature for up to 5 days or wrap tightly and freeze for up to 3 month.
Amount Per Serving: Calories: 319