5 from 4 votes
Fudgy Mini Egg Gluten Free Chocolate Brownies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Super squidgy chocolate brownies that are easy and fun to make with the kids this Easter

Course: Dessert
Servings: 12
Author: Katie Bryson
Ingredients
  • 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
Instructions
  1. Grease and line a 20cm x 20cm tin and pre-heat the oven to 180C/160C fan/gas 4.

  2. Melt the butter in a saucepan over a gentle heat, then add the chocolate until it's all melted together stirring to combine.

  3. 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.

  4. Stir in the ground almonds and pecans and then pour the batter into the prepared tin. Dot the top with the mini chocolate eggs.

  5. 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!