Easter Egg Gluten Free Brownies
GLUTEN FREE VEGAN BROWNIES
As easter is very much approaching, it gives us all the more reason to indulge in some delicious chocolatey goodness. To be honest I don’t really need Easter to give me an excuse to eat chocolate, I’ll just eat it if I want it. AND these brownies are good Easter or no Easter, just replace the eggs with some dark chocolate.
They are gluten-free, refined sugar free and are soo decadent, fudgey and delicious!!
INGREDIENTS
Ingredients
1 cup oat flour
1/2 cup cacao/cocoa
1 cup coconut sugar
1 tsp instant coffee
1/2 tsp baking soda
2 flax eggs (3 tbsp ground flax meal + 6 tbsp water)
1/2 tsp vanilla
1/2 cup vegan butter, melted
1/2 cup plant based milk mixed with 1 tsp apple cider vinegar
1/2 cup mini chocolate eggs (I used a mix of dark choc eggs and the @loving_earth caramel eggs and boy was it divine - I get mine from @thesourcebyronbay, but you can also sub for regular dark chocolate/choc chips.
DIRECTIONS
Pre-heat oven to 170C/340F.
Prepare flax egg and allow to rest for 5 mins.
Sieve all the dry ingredients into a mixing bowl and whisk to combine. Add in wet ingredients and fold to combine.
Cut a few of the eggs into pieces and fold through the mix.
Pour into a lined brownie tray (8”8”). Place the remainder of the eggs on top of the brownie.
Bake in the oven for 30-35 mins.
Allow to cool to room temp.
Note, I also love these brownies the next day from the fridge, they turn sooo fudgey.