Fudgy Gluten-free Easter Brownies
Easter is a time of joy, celebration, and indulgence in mouthwatering treats. What better way to spread the love than with a delectable dessert that everyone can enjoy? My gluten-free Mini Egg Brownies are not only rich and fudgy, but they're also perfect for those with gluten intolerance or celiac disease. In this blog post, I'll share a scrumptious gluten-free Easter brownie recipe that's sure to become a favorite among your family and friends.
Ingredients
- 1 teaspoon espresso powder
- 3.5 ounces dark chocolate
- 7 tablespoons unsalted butter
- 2 eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup gluten-free flour
- 1 tablespoon unsweetened cocoa powder
- 1 cup Cadbury eggs
Instructions
- Preheat the oven to 350 degrees and line an 8-inch square baking dish with parchment paper and grease the sides.
- Combine gluten-free flour, cocoa powder, espresso powder, and salt in a separate bowl. These are your dry ingredients. Set aside.
- Beat the eggs and white sugar together vigorously for at least 3 minutes using a standing mixer or a handheld whisk.
- Melt the chocolate and butter in microwave on high for 2 minutes in a microwave-safe mixing bowl. Stir the chocolate mixture until smooth and pour into the egg and sugar mixture. Add the vanilla extract. Stir to combine.
- Add the dry ingredients to the raw batter mixture and beat until there are no flour pockets left.
- Spoon batter into the prepared 8x8-inch baking dish and sprinkle with ½ cup Cadbury eggs. Bake in the oven for 20 - 25 minutes or until a toothpick comes out clean.
- Let the brownies cool completely before lifting them out of the pan using the parchment paper edges.
- Let the brownies rest on a wire rack before cutting. Top with the remaining ½ Cadbury eggs.
Tried this recipe?Let us know how it was!