What could be more perfect for Easter than Brownies? Especially my Gluten Free Mini Egg Brownies, which are packed so full of chocolate they are guaranteed to satisfy even the fussiest of chocoholics.
I honestly don’t know what I’d do if Mini Eggs weren’t gluten free as they are my favourite Easter treat – they are also a great addition to brownies as they add a bit of crunch.
Be aware that Cadbury’s mini eggs contain Maltodextrin, which whilst being a gluten free ingredient can sometimes prove troublesome for Coeliacs. But the good news is, there are a couple of supermarket alternatives out there which don’t contain maltodextrin, including Micro Easter Eggs from Sainsbury’s and Chicky Choccy Eggs from M&S.
I have also been informed, that whilst Mini Eggs are definitely gluten free in the UK, in the US they may contain gluten due to potential cross-contamination risks during the manufacturing process.
Gluten Free Brownies
200g unsalted butter
200g Dark Chocolate (85% Cocoa solids)
80g gluten free self-raising flour
60g cocoa powder
250g light brown caster sugar
4 large eggs
2 x 90g packets of Cadbury Mini Eggs, chilled
1) Preheat the oven to 180 degrees C fan/gas mark 4, then grease and line a rectangular baking tray with baking parchment.
2) Heat the butter, chocolate and sugar together in a large saucepan over a low heat. Leave to cool slightly, then stir in the flour and cocoa powder.
3) Add the eggs one a time, beating the mixture vigorously in between each addition. Once the mixture has turned thick and glossy transfer it to the prepared tray, then scatter across the chilled mini eggs.
4) Bake for 25 to 30 minutes or until the brownies are firm to touch. Leave to cool completely before cutting into squares.
I love seeing your take on my recipes, so remember to share a snap of your Mini Egg Brownies over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.