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Mini Egg Brownies (Gluten Free)
5 from 18 votes

Mini Egg Brownies (Gluten Free)

Mini Egg Brownies (Gluten Free) combine butter, eggs, brown sugar, gluten-free plain flour, cocoa powder, and crushed mini eggs to produce dense chocolate brownies with bursts of melty mini eggs throughout. The texture ranges from fudgy to richly chocolatey depending on cocoa amount. These brownies offer a gluten-free treat with colorful candy pieces for added sweetness and texture.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 24 brownies
Calories: 176 kcal
Course: Dessert, Cake, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  3. 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.
  4. Measure the flour and cocoa powder into large bowl.
  5. Crack the eggs into a jug or bowl and whisk together lightly.
  6. Add the sugar and lightly whisk together until combined, then pour in the melted butter, whisking gently until combined.
  7. Pour the eggs/sugar/butter mix into the flour and cocoa and stir to combine.
  8. 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.
  9. 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.
  10. 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!
  11. 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

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%)

Nutrition Facts

Serving: 24 brownies

Amount Per Serving

Calories 176

% 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.