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Mini Egg Brownies (Gluten-Free)


  • Author: Katie Stymiest
  • Total Time: 40 Minutes
  • Yield: 16 Brownies 1x
  • Diet: Gluten Free

Description

Rich chocolate gluten-free mini egg brownies with a chewy fudgy center and crisp edges. Covered in chopped mini eggs, these easy-to-make brownies are the perfect chocolate Easter treat!


Ingredients

Scale

Mini Egg Brownies

  • ½ cup (113g) salted butter
  • ½ cup (160g) honey
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (80g) cocoa powder
  • ⅓ cup (47g) gluten-free flour blend *
  • 2 tablespoons cornstarch
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon xanthan gum **
  • ⅛ teaspoon baking soda
  • 1 cup (200g) mini eggs, chopped

Instructions

Mini Egg Brownies

  1. Preheat the oven to 325ºF and prepare an 8×8 baking pan with non-stick baking spray and parchment paper.
  2. In a small pot over medium heat, combine the butter, honey, and sugar together until fully melted and smooth. Remove from the heat.
  3. In the bowl of a stand mixer or in a large mixing bowl with electric beaters, whip the eggs on high speed until lightened in colour and fluffy. This should take approximately 2-3 minutes.
  4. With the mixer or beaters on low, slowly pour in the melted mixture from step 2. Mix until combined.
  5. Add in the cocoa powder and mix on low until fully combined. Scape down the edges of the bowl with a spatula when needed.
  6. Add in the flour, cornstarch, salt, xanthan gum (if using), and baking soda and again mix until combined. 
  7. Spread the brownie batter into the prepared baking pan with an offset spatula. Top with chopped mini eggs.
  8. Bake for approximately 20-23 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The edges should be set but the center should appear slightly underbaked.
  9. Remove from the oven and allow to fully cool in the pan before slicing into 16 squares. Enjoy!
  10. Store any leftover brownies in an airtight container at room temperature or in the fridge for up to 7 days or frozen for up to 6 months.

Notes

* Can swap gluten-free flour for regular all-purpose flour (omit xanthan gum if using regular flour)

** Omit xanthan gum if the gluten-free flour blend you are using already contains it.

  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Category: Squares
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 283
  • Sugar: 22 Grams
  • Sodium: 140 Miligrams
  • Fat: 16 Grams
  • Saturated Fat: 9 Grams
  • Unsaturated Fat: 4 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 31 Grams
  • Fiber: 3 Grams
  • Protein: 4 Grams
  • Cholesterol: 80 Miligrams

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