Ultimate Easter Brownies Recipe

These brownies are the ultimate Easter bake! A rich fudgy brownie, stuffed full of crunchy mini eggs and gooey vegan creme eggs.

These Easter brownies are super easy to make and combine all the best Easter treats, chocolate, creme eggs and mini eggs! They have a rich and fudgy chocolate brownie base, filled with mini eggs and chocolate chunks, topped with vegan creme eggs and, of course, more mini eggs! The ultimate Easter bake!

This recipe makes one tray of vegan brownies. I like to cut them into twelve small slices or you can cut them into fewer larger pieces. They are best eaten within a week and are best stored in the fridge due to the high chocolate content. They are delicious cold or slightly warmed, so that the chocolate goes all melty.

Makes 12 small slices

Ingredients;                    

200g plain flour                                                         

320g white granulated or caster sugar                   

70g cocoa powder

150g dark chocolate melted

180g vegan butter

280g boiling water

50g chocolate chips

50g crushed mini eggs

To decorate;

40g crushed mini eggs

12 vegan creme egg halves - either homemade or shop brought

You will also need; 7" x 11" baking tin, baking paper, mixing bowl, whisk, spoon, sandwich bag, rolling pin or similar to crush mini eggs

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How to make your brownies;

1. Pre heat the oven to 160°c

2. Line your baking tin with baking paper, this will make sure your brownie does not stick to the tin

3. Add the sugar, vegan butter and melted dark chocolate to a mixing bowl

4. Add the boiling water whisk together until you have a chocolate syrup mixture. If there are any un-melted lumps, microwave in small blasts until you have a smooth, glossy mixture

5. Add the flour and cocoa powder into the bowl and mix well using the whisk so there are no flour lumps

6. Add the chocolate chips and crushed mini eggs and gently fold through

7. Pour the mixture into the baking tin and smooth out with the back of a spoon

8. Bake at 160°c for 20-25 minutes.  The brownie is baked when the edges are firm but there is still a slight jiggle to the middle of the tin

9. While your brownies are still warm, carefully press the creme egg halves into the brownie, then sprinkle the crushed mini eggs over the top

10. Set the brownies aside until they are completely cool before cutting them into pieces

11. Now your brownies are ready to eat!

Tips & Tricks!

• I used Food Thoughts organic cocoa powder (gifted)

• I always use Moo Free chocolate. You can buy bulk 2kg boxes from Coco's Pantry, who have lots of vegan baking ingredients

• This is the recipe for my homemade marshmallow creme eggs;

• I used Mummy Meegz mini eggs

• Chill your brownie before cutting! I like to refrigerate overnight. This not only improves the fudgy texture, but if you try to cut a warm brownie it's just going to crumble because of all the hot melty chocolate

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s