Mini Egg Brownies (Gluten Free)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
24 brownies
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Calories
176 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
American
Mini Egg Brownies (Gluten Free)
Description
The Mini Egg Brownies are made by melting butter and combining it with eggs and brown sugar, then mixing with gluten-free flour and cocoa powder. The cocoa amount can be adjusted to create milk chocolate, dark chocolate, or very dark chocolate styles. Crushed mini eggs are folded into the batter and scattered on top before baking, adding candy bursts within and on the surface.
The brownies bake in a lined pan and come out with a moist, fudgy texture featuring pieces of softened mini eggs that provide varying sweetness and slight crunch. The layering of crushed mini eggs creates both visual appeal and unexpected candy texture in bites.
This recipe adapts for dairy-free needs by replacing butter and mini eggs accordingly. Baking tin sizes can be adjusted with cooking time changes.
Notes emphasize using the cocoa amount to control chocolate intensity and recommend flexible pan sizes, adjusting baking time to maintain proper cooking and texture. Nutritional information is approximate and for guidance.
Ingredients
- 150 g butter
- 2 egg
- 300 g brown sugar soft
- 150 g plain flour I used Free From Fairy, gluten free
- 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 quantity to achieve desired chocolate intensity: 30g for milk, 60g for dark, and 90g for very dark chocolate flavor.
- For a dairy-free version, replace butter with dairy-free spread and use dairy-free mini egg alternatives.
- Recommended pan sizes are 16x25cm or 20x20cm, but the recipe can be adapted to slightly different sizes by adjusting baking times accordingly.
- Ensure melted butter is cooled and not bubbling before mixing with eggs to maintain proper batter texture.
- Nutrition information provided is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 61mg | 3% |
| Potassium | 48mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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