These delicious Mini Egg Brownies make a fun Easter snack or dessert. They are flourless and made a little healthier by using coconut oil, ground almonds, coconut sugar and coconut flour.
Easter Treats For Kids
The Easter celebration seems to have grown in popularity over the years as has the demand for Easter Recipes! Gone are the days where a simple easter egg hunt was pretty much it where easter treats started and finished!
We seem to be entertaining more at this time of year and with pretty much two weeks of school holidays to fill, easter baking is a great way to entertain the kids when the weather can be unpredictable at that time of year!
Don’t get me wrong, I’m all for letting the kids tuck in to the sweet treats that the Easter Bunny has left, but I wanted to come up with a recipe that was a little bit healthier to try and counter balance all the chocolate that is around at that time of year!
My Easter Brownie Recipe
Using my trusted flourless brownie recipe we added cadbury mini eggs to the top of the brownies and some colourful sprinkles to make them super kid friendly and perfect for this time of year!
As brownie recipes go, these are certainly healthier than the pre-packaged kind you will buy in the shop or even the box of brownie mix that you can get to make at home.
They are flourless, instead made with a combination of ground almonds and coconut flour. They are also refined sugar free; instead using coconut sugar and honey.
You can find the full ingredients list in the recipe card below.
So whilst I wouldn’t advocate eating a whole pan of these brownies in one sitting (however nice that might be!), if you use my brownie batter recipe they do make a delicious and healthier treat to make and serve to your kids this Easter.
My flourless brownie recipe can also be used to make brownies any time of the year and then you can customise the toppings depending on your tastes or the time of year.
If you fancied a more decadent brownie, then try them with my Salted Caramel Sauce. An absolutely delicious treat that will almost certainly become a family favorite!
These little fudgy brownies are great to serve as a little Easter snack for kids, but they would also work really well if you have a house full of guests over easter and needed an easy easter dessert.
You can store these brownies at room temperature in an airtight container but I prefer to store them in the fridge.
They can then be reheated in the microwave for a few seconds to make them warm and gooey again!
They can also be frozen in either a freezer bag or you can also freeze them in aluminium take away cartons. Allow them to defrost at room temperature for a few hours.
They still taste just as good!
If you liked my Mini Egg Brownies recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
I also share all of my new recipes over there too so make sure to come over and give me a follow.
OTHER RECIPES YOU MAY ENJOY
Packed full of Vitamins A and C, this Carrot & Orange Juice makes a really nutritious drink for kids and will help to balance out all that chocolate they’re sure to eat this Easter!
A healthy twist on Easter eggs, made with sticky rice and spiralized vegetables. Crack open the rice egg to reveal the hidden vegetable “yolk”!
A delicious molten chocolate Creme Egg Mug Cake recipe. Ready in just 4 minutes!
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These delicious Mini Egg Brownies make a fun Easter dessert. They are flourless and made a little healthier by using coconut oil, ground almonds, coconut sugar and coconut flour.
- 150g dark chocolate
- 100g coconut oil or butter
- 100g coconut sugar
- 1 tbsp honey
- 2 medium eggs
- 150g ground almond
- 50g coconut flour
- ½ tsp salt
- 16 mini eggs
- To top:
- 25g dark chocolate
- 16 mini eggs
- Preheat the oven to 170c. Grease an 8in x 8in dish or tin with oil or butter and line with parchment paper.
- Melt the coconut oil or butter in a saucepan over a medium heat. Add the chocolate broken into small chunks. Stir continuously until the chocolate has melted, making sure not to burn the mixture.
- Remove from the heat, add the coconut sugar and honey and mix until well combined. Add the eggs and stir again.
- In a separate bowl add the ground almonds, coconut flour and salt together. Pour the chocolate mixture in and mix until it has all combined. The brownie mixture will be quite thick and sticky but this is normal!
- Add half of the brownie mixture to the greased pan or dish. I found using a plastic spatula made it easier to spread the mixture out evenly. Add 16 mini eggs on top of this mixture, evenly spaced out. Finally, spread on the remainder of the brownie mixture and flatten the top with a spatula.
- Bake in the oven for 15 – 20 minutes or until the sides of the brownies are just beginning to crisp. Remove the brownies from the oven and melt the remaining dark chocolate. Drizzle this on top and finally add the remaining 16 mini eggs, again spaced out evenly.
- Allow to brownies to cool completely before cut them into 16 mini brownies.