Easter Brownies
Fudgy, chewy, and super delicious Easter Brownies made with mini eggs and a gluten free option. You won't be able to get enough of these brownies!
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups crushed mini eggs
Instructions
- Preheat your oven to 350 degrees F and spray with non stick spray and line a 8x8 baking dish with parchment paper and set aside.
- In a large bowl mix together your melted butter, vanilla extract, sugar and brown sugar until combined.
- Mix in your eggs one at a time until just combined.
- In a separate medium sized bowl whisk together your flour, cocoa powder, baking soda and salt and whisk together.
- Slowly add your flour mixture to the wet ingredients and mix until fully combined and smooth. Fold in 1 cup of your crushed mini eggs.
- Evenly spread our your brownie batter into your prepared baking dish and top with remaining crushed mini eggs.
- Bake your brownies for 30-35 minutes, or until a toothpick inserted into the center comes out just clean, should have some crumbs.
- Allow your brownies to cool to room temperature, slice and enjoy!
Nutrition
Serving: 1BrownieCalories: 194kcalCarbohydrates: 29.3gProtein: 2.4gFat: 8.8gFiber: 1.1gSugar: 23.1g
Tried this recipe?Let us know how it was!