Gluten-Free Mini Eggs Brownies Recipe
Deliciously fudgy brownies topped with mini chocolate eggs, perfect for a gluten-free treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mini chocolate eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, mix together the gluten-free flour, cocoa powder, granulated sugar, brown sugar, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Fold in the mini chocolate eggs gently.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving.
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Notes
- Store leftovers in an airtight container for up to 3 days.
- For a richer flavor, add a pinch of espresso powder to the batter.
- Feel free to substitute mini eggs with other gluten-free candies if desired.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg