Mini Egg Brownies
These gluten free Mini Egg Brownies are so fudgy and delicious - packed with Cadbury's Mini Eggs for the perfect Easter treat!
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
- 200 g Cadbury's Mini Eggs
For the topping:
- 50 g white chocolate melted
- Approx 80g Cadbury's Mini Eggs crushed
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. 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 Mini Eggs 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. They should be a bit wobbly still when they come out of the oven but will firm up as they cool, and the top should look lovely and crackled when they're done.
- Remove from the oven, place on a wire rack and gently press a few Mini Eggs on top of the cooked brownies.
- Once the brownies have cooled completely, remove them from the tin. Drizzle the melted white chocolate over them, sprinkle over the crushed Mini Eggs then leave to set completely. Cut into 16 squares or 8 larger bars.
Video
Notes
- IMPORTANT: 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 when they come out of the oven but will firm up as they cool.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this brownie recipe should look at each stage.
- Storing and Freezing: These brownies will store for a week in an airtight container and can also be frozen - see the post above for tips.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Mini Egg Brownies.
Nutrition
Serving: 1square | Calories: 322kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g
