Ingredients

The following ingredients have 24 Servings
  • 150 g butter
  • 2 eggs
  • 300 g soft brown sugar
  • 150 g gluten free plain flour ((I used Free From Fairy))
  • 30-90 g cocoa powder (see note)
  • 250 g mini eggs (bashed)

Instruction

  • Start by melting the butter in a saucepan. As soon as it has melted take it off the heat and allow to cool – don’t allow it to bubble!
  • Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  • Grease and line the base and at least two sides of a brownie tin. I find just lining two sides easier and full lining is not necessary for this recipe.
  • Measure the flour and cocoa powder into large bowl.
  • Crack the eggs into a jug or bowl and whisk together lightly.
  • Add the sugar and lightly whisk together until combined, then pour in the melted butter, whisking gently until combined.
  • Pour the eggs/sugar/butter mix into the flour and cocoa and stir to combine.
  • Place all the mini eggs in a sealable plastic bag. Seal and then bash with a rolling pin until broken into pieces of varying sizes.
  • Stir half the mini eggs into the mixture. Pour the batter into the prepared tin and spread out evenly. Scatter over the remaining bashed up mini eggs.
  • Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. Don’t test with a skewer because you want it to be a bit gooey inside!
  • Remove from the oven and leave to cool in the tin then lift out and chop into 24 squares.