These Fudgy Mini Egg Gluten Free Chocolate Brownies are just the thing for a spot of easy Easter baking – whether you’ve got family coming over or you just want to get the kids baking, this recipe is both easy and ridiculously chocolatey. Like REALLY chocolatey.
At this time of year it’s my mission to make as many recipes featuring chocolate eggs as possible. I’m sure you understand it’s my moral duty as a food blogger, so I can’t let you down. I wouldn’t be able to sleep at night.
These are perhaps the most gooey brownies I’ve ever made. In fact they were so super squidgy, that I had to put them in the fridge so they would firm up enough to slice into pieces. Some might think that’s a baking fail, but if you like your brownies on the extremely fudgey side, this is the recipe for you! If not, move along, nothing to see here (weirdo).
So just as I was getting my ingredients out to start baking I could hear Arlo and Sam wrestling a little too over-enthusiastically in the living room, and as per usual it had gotten right out of hand. I separated them and coaxed Arlo into the kitchen to join me for a spot of Brownie Baking. I often use this kind of distraction tactic, as the promise of licking the bowl is just too tantalising for them to pass up.
The recipe is super simple using standard store cupboard ingredients like eggs, sugar, chocolate and ground almonds – there’s no flour so they’re pleasingly gluten-free should that be an issue. To make them proper molten I substituted some of the caster sugar with some soft dark brown sugar.
Arlo managed most of the tasks involved with the recipe (with supervision) including:
- weighing and measuring ingredients
- chopping up the nuts and chocolate
- melting the butter and chocolate in the pan
- mixing in the nuts
- pouring the mixture into the tin
- decorating the top with mini eggs
If you’re involving more than one child, simply divvy up the tasks between them so they don’t fight over who does what! You can get more tips about cooking with kids here – it doesn’t have to be stressful as long as you’re prepared.
As we baked, mouth-watering wafts of chocolate soon filled the house, tempting Sam away from the PS4 to see what was going on in the kitchen. Arlo took great pleasure in licking the pan, giving himself a jaunty chocolate beard in the process. He also had a huge amount of fun ‘washing up’ everything we’d used. Of course he got totally soaked, as did the kitchen floor, but he was having fun.
Later that afternoon, we took the squidgy brownies over to our friends’ house which seemed to go down well. The boys quickly reverted to wrestling, but even the adults ended up doing wheelbarrow racing across the living room. Ahem. You can’t take us anywhere! I think it must have been the sugar rush from the brownies… and nothing at all to do with the wine consumed.
Super squidgy chocolate brownies that are easy and fun to make with the kids this Easter
- 75 g butter
- 250 g good quality dark chocolate chopped
- 150 g caster sugar
- 100 g soft dark brown sugar
- 4 eggs
- 100 g ground almonds
- 100 g pecan nuts roughly chopped
- 100 g chocolate mini eggs
Grease and line a 20cm x 20cm tin and pre-heat the oven to 180C/160C fan/gas 4.
Melt the butter in a saucepan over a gentle heat, then add the chocolate until it's all melted together stirring to combine.
Remove from the heat and mix the caster and soft dark brown sugars in. Beat the eggs in one at a time which should leave you with a beautiful glossy batter.
Stir in the ground almonds and pecans and then pour the batter into the prepared tin. Dot the top with the mini chocolate eggs.
Bake in the oven for approx 30 mins until the top is firm. Remove from the oven and allow to cool completely before lifting out of the tin and cutting into equal squares. Pop it into the fridge or freezer for an even firmer set should you need to!
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I’m entering this recipe into Emily over at A Mummy Too’s #RecipeoftheWeek linky