With Easter less than a week away I thought I’d share my chocolate brownie recipe packed with as many of the gluten free Easter treats I could find! There seems to be a huge variety of gluten free Easter treats on offer this year, from the Galaxy rose gold enchanted eggs to my new favourites, the Kit Kat Easter bunnies! I’ve chosen a variety of eggs to add the brownies for added texture, colour and flavour.
For my Easter Brownies I used Smarties Mini Eggs, Galaxy Enchanted Eggs, Cadbury’s Mini Eggs, Aero Mini Eggs and the Kit Kat Mini Bunnies. If you want to add even more chocolate eggs you could also use Terry’s Chocolate Orange Mini Eggs, Mini Creme Eggs, M&M’s Chocolate Eggs or the Smarties Orange Mini Eggs, depending on what you prefer. These are all gluten free. I might have to try a Chocolate Orange brownie next time…!
The recipe below makes 9 large brownies, however I ended up cutting them into 18 as they are quite rich, and that ensures they last a little longer too! They can be stored in an airtight container for about a week. For this recipe you will need a 9 x 9 inch baking tin, lined with baking paper (this makes the removal of the brownie a lot easier!)
- 200 g Butter
- 200 g Dark chocolate
- 3 Eggs
- 270 g Caster Sugar
- 25 g Cocoa Powder
- 125 g Plain flour
- 80 g Smarties mini eggs
- 80 g Cadbury's mini eggs
- 70 g Aero mini eggs
- 80 g Galaxy enchanted eggs
- 4 Kit kat mini bunnies (44g)
- Preheat the oven to 180 degrees or gas mark 4.
- In a pan on the hob, carefully melt the butter and the dark chocolate and mix together. Put to one side to cool.
- Whisk together the eggs and the sugar until light and fluffy using an electric whisk or stand mixer.
- Pour the chocolate mixture into the whisked eggs and sugar and fold.
- Add your flour and cocoa powder and fold again.
- Add a selection of the mini eggs, leaving some to one side for the top of the brownie.
- Bake for 25-40 minutes, or until the middle no longer wobbles!
- Once a cake tester comes out clean, top the brownie with the spare mini eggs and kit kat bunnies.
- Leave to set for a couple of hours (it may eventually need to go into the fridge as the bunnies take a while to set!)
- Cut into squares and serve.
I love chocolate brownie when it’s still warm, but as you have to wait for the bunnies to set in this recipe, you can reheat it in the microwave and serve with a scoop of vanilla ice cream to make the most indulgent dessert.
I hope you enjoy my Easter brownie, share your creations with me over on Instagram as I love to see your bakes! If you find any other gluten free eggs on the market, let me know.
Happy Easter (although I’m hoping to share a couple more recipes between now and then!)