Vegan mini egg brownies

Fancy making a special batch of vegan brownies for Easter? Or have a lot of Easter chocolate to use up?

Either way these mini egg brownies are for you.

They're just the right consistency - not too cakey and with a lovely fudgy centre.

And even better - they're suitable for vegans.

Vegan mini eggs

I used to look with envy at all the photos on social media of people enjoying their mini egg brownies.

Because until recently, we couldn't get vegan mini eggs here in the UK.

Not any longer though. And as soon as I saw vegan mini eggs in the shops I knew exactly what I was going to do with them.

Where to get vegan mini eggs

Here in the UK you can get vegan mini eggs from a brand called Doisy & Dam. They're available in Holland & Barrett.

How to make brownies vegan

I’ve made lots of different vegan brownies over the years - some healthy like black bean brownies, sweet potato brownies and even raw brownies. Others have been less healthy - the BOSH peanut butter and jam ones in particular.

This time I wanted to make a more classic brownie. However, a traditional brownie recipe contains non vegan ingredients. Typically this includes eggs and butter, but might also include non-vegan chocolate.

While making these vegan mini egg chocolate brownies I experimented with different lots of different substitutions. The final recipes includes:

• eggs - I have used flax eggs (ground flax seeds mixed with water) to help the brownies stick together
• milk - not all brownie recipes contain milk but this one does and I have used oat milk to keep it plant-based
• chocolate - most dark chocolate is vegan but always check the ingredients because sometimes it contains milk. I have used 70% cocoa content dark chocolate
• butter - you can use a vegan block butter or dairy free spread for this recipe - I didn’t find a difference between block butter or spread in a tub.

How to stop vegan brownies being too crumbly

Because we're not using eggs - which help regular brownies to stick together - vegan brownies can often be a little crumbly. After many tests (six no less!) I found this recipe to be the best at staying together. I've used flax eggs - ground flax seeds mixed with water - to help these vegan brownies stick together. You could use chia seed eggs instead.

Other tips to help your brownies stay together include:

• don't overcook them - you want to remove them from the oven when there's still a slight wobble on the top of the batter.
• take care not to over mix - gently fold your melted chocolate in and transfer straight to the tin.
• leave in the tin as long as possible - at least until the brownies are completely cool. For best results leave them in the tin overnight and eat them the next day. If you can’t resist and want to eat them sooner than that you may find that they crumble a little when you cut them apart. That extra time in the tin helps them to stay in one piece.

What ingredients do you need?

• 200g dark chocolate
  Check the ingredients to be sure that it’s suitable for vegans.
• 150g dairy free spread
  You can use the kind in a tub or in a block.
• 2 tablespoons ground flax seeds
  Sometimes called linseeds. You could also use chia seeds.
• 100ml oat milk
  Or other plant-based milk of your choice (not coconut).
• 1 tablespoon apple cider vinegar
  This will react with the bicarbonate of soda to help the brownies to rise.
• 1 teaspoon vanilla extract
  For flavour
• 150g self raising flour
  A little more flour than you might typically find in a brownie - this will help with the structure. If you don't have self raising flour use plain flour and add 2 teaspoons baking powder.
• 1 teaspoon bicarbonate of soda
  To help the brownies to rise.
• 150g light brown sugar
  For a lovely sweet, fudgy flavour.
• pinch sea salt
  optional.
• 75g vegan mini eggs
  I use Doisy & Dam ones.

Any special equipment?

To make these vegan brownies you will need:

• 20cm (8 inch) square cake tin
• baking paper
• heatproof bowl (in which to melt the chocolate) and small saucepan
• mixing bowl
• whisk
• wooden spoon
• rubber spatula (not essential but useful)
• weighing scales (I prefer to use digital ones).

How to store the brownies

As detailed above these brownies are best when cooled for as long as possible, ideally overnight, in the tin.

When ready to cut remove from the tin, using the baking paper to help you. Place on a board and cut into squares with a sharp knife.

Store in an airtight container in a cool place for 3-5 days.

Freezer friendly

To freeze place the cut brownies on a tray and freeze for an hour. Then transfer to a freezer bag or box, label and date and freeze for up to 3 months.

When ready to eat defrost thoroughly before eating. They can be a little drier after defrosting so I recommend reheating them and enjoying with some vegan ice cream.

How to make vegan mini egg brownies

If you have made this recipe and loved it please consider leaving a comment and rating below.

Vegan mini egg brownies

Intensely chocolatey and extremely fudgy, these vegan mini egg brownies are the perfect treat to make for Easter.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Cake, Dessert

Cuisine British, Vegan

Servings 9

Calories 415 kcal

Equipment

• 20cm (8 inch) square cake tin
• Baking paper
• Heatproof bowl
• Small saucepan
• Rubber spatula
• Whisk
• Mixing bowl
• Digital scales

Ingredients

 

MetricUS customary

 

1x2x3x

• 200 g dark chocolate
• 150 g dairy free spread
• 2 tablespoons flax seeds ground
• 4 tablespoons cold water
• 100 ml vegan milk eg oat milk
• 1 tablespoon cider vinegar or lemon juice
• 1 teaspoon vanilla extract
• 150 g self raising flour
• 1 teaspoon bicarbonate of soda
• 150 g light brown sugar
• pinch sea salt
• 75 g vegan mini eggs* I use Doisy & Dam

Instructions

 

• Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 20cm square cake tin then line with non stick baking paper. Cut your paper a little longer than the tin so that you can use the ends to help you remove the brownie when cooked.
• Break 200g dark chocolate into pieces and place in a heat proof bowl. Add 150g dairy free butter, chopped into pieces. Place over a small saucepan with a little hot water in over a low heat and melt, resisting the urge to stir too often.
  
• You could also do this in the microwave but take care as the bowl will get very hot. Heat for 30 seconds, remove and stir, then return to the microwave for another 30 seconds. Repeat until melted.
• Meanwhile place 2 tablespoons of ground flax seed in a bowl and add 4 tablespoons cold water. Stir and set aside to thicken.
  
• Add a tablespoon of cider vinegar and a teaspoon vanilla extract to 100 ml oat milk. Stir and set aside.
  
• In a large mixing bowl measure out 150g self raising flour and add 1 teaspoon bicarbonate of soda.
  
• Mix well with a whisk then add 150g light brown sugar. Stir to mix and use your fingers to break up any lumps. Add a pinch of sea salt and mix.
  
• When the chocolate has melted remove from the heat and set aside to cool for 1-2 minutes.
• Pour the milk mixture and the flax egg mixture into the flour and gently stir to combine.
  
• Carefully add the melted chocolate and gently fold in until everything is combined.
  
• Pour your brownie batter into your cake tin.
• Bake in the oven for 20 minutes then remove from the oven, sprinkle the mini eggs* over the top and return to the oven for 5-10 minutes.
  
• The brownie should be firm but with a slight wobble to it and the mini eggs should have slightly sunk into the brownie mixture and begun to crack and melt.
• Leave to cool completely in the tin before cutting. This will help it to hold together. For best results leave overnight or for at least four hours*.
• Use the baking paper to help you remove the brownie, place on a board and cut into squares with a sharp knife.

Notes

1. If preferred you can chop your mini eggs. I love the colourful look of the whole mini eggs on the top of the brownies so I've opted to leave them in one piece.
2. It's not essential to leave the brownie in the tin for four hours but if you do cut into it sooner you may find that it is more crumbly. It'll still taste delicious though.

Nutrition

Calories: 415kcalCarbohydrates: 45gProtein: 5gFat: 24gSaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 245mgPotassium: 228mgFiber: 4gSugar: 27gVitamin A: 669IUVitamin C: 1mgCalcium: 55mgIron: 3mg

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