Gluten Free Easter Brownies
These gluten free Easter brownies are PACKED with the best Easter chocolates! Fudgy and delicious gluten free chocolate brownies with all sort of mini eggs. This recipe makes approximately 16 squares and can be frozen.
Servings: 16 squares
Ingredients
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 300 g mixed Easter chocolate I used 75g each of mini Creme Eggs, Mini Eggs, Smarties Eggs and Milky Way eggs
For the topping:
- 50 g milk chocolate melted
- Approx 80g mixed Easter chocolates crushed
Instructions
- Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
- Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
- Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
- Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
- Sift in the flour and cocoa powder. Add the Easter chocolates and then fold the dry ingredients into the mix gently. You don't want to over mix - just enough so there are no lumps of flour. Once combined, pour into the lined baking tin and spread out evenly. Smooth out the top with a spatula.
- Place the brownies in the oven and bake for 30 minutes.
- Remove from the oven and cool on a wire rack completely before cutting them up. It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
- Once the brownies have cooled, cut them into 16 squares. Drizzle the melted chocolate over them, sprinkle over the crushed Easter chocolates then leave to set completely.
Video
Notes
- It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
- These brownies will store for a week in an airtight container and can also be frozen.
Nutrition
Serving: 1slice | Calories: 389kcal | Carbohydrates: 45g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 38mg | Fiber: 2g | Sugar: 36g
