Mini Egg Brownies (Gluten Free)
A really easy recipe for gluten free Mini Egg Brownies that are deliciously fudgy and chewy on the inside and crunchy on the outside, stuffed full of little mini eggs, making them perfect for Easter!
Servings 24 brownies
Calories 176kcal
Ingredients
- 150 g butter
- 2 eggs
- 300 g soft brown sugar
- 150 g gluten free plain flour (I used Free From Fairy)
- 30-90 g cocoa powder see note
- 250 g mini eggs bashed
Instructions
- Start by melting the butter in a saucepan. As soon as it has melted take it off the heat and allow to cool – don’t allow it to bubble!
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Grease and line the base and at least two sides of a brownie tin. I find just lining two sides easier and full lining is not necessary for this recipe.
- Measure the flour and cocoa powder into large bowl.
- Crack the eggs into a jug or bowl and whisk together lightly.
- Add the sugar and lightly whisk together until combined, then pour in the melted butter, whisking gently until combined.
- Pour the eggs/sugar/butter mix into the flour and cocoa and stir to combine.
- Place all the mini eggs in a sealable plastic bag. Seal and then bash with a rolling pin until broken into pieces of varying sizes.
- Stir half the mini eggs into the mixture. Pour the batter into the prepared tin and spread out evenly. Scatter over the remaining bashed up mini eggs.
- Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. Don’t test with a skewer because you want it to be a bit gooey inside!
- Remove from the oven and leave to cool in the tin then lift out and chop into 24 squares.
Notes
Adjust cocoa powder according to taste: 30g/1oz for milk chocolate style brownies, 60g/2oz for dark chocolate style brownies, 90g/3oz for really dark chocolate style brownies
If you need these to be dairy free too, you can substitute the butter for dairy free spread and swap the mini eggs for a dairy free alternative.
To make this recipe I use either a 16x25cm (6x10inch) or 20x20cm (8x8inch) cake tin, but this recipe is quite flexible and I have done it in pans slightly smaller and bigger than that too….you just have to take care to cook it for slightly longer in a smaller pan and slightly shorter in a bigger pan.
Nutrition information is approximate and meant as a guideline only
Nutrition
Calories: 176kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 61mg | Potassium: 48mg | Sugar: 18g | Vitamin A: 205IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.7mg