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vegan mini egg brownies on board and blue plate
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Vegan mini egg brownies

Intensely chocolatey and extremely fudgy, these vegan mini egg brownies are the perfect treat to make for Easter.
Course Cake, Dessert
Cuisine British, Vegan
Keyword vegan mini egg brownies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9
Calories 415kcal

Equipment

Ingredients

  • 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
Metric - US customary

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.
    vegan butter and dark chocolate in bowl
  • 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.
    flax egg in blue and white bowl
  • Add a tablespoon of cider vinegar and a teaspoon vanilla extract to 100 ml oat milk. Stir and set aside.
    orange bowl of milk with spoon of cider vinegar and vanilla
  • In a large mixing bowl measure out 150g self raising flour and add 1 teaspoon bicarbonate of soda.
    flour and whisk in white mixing bowl
  • 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.
    flour and brown sugar in white mixing bowl
  • 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.
    flour in white mixing bowl with milk and flax egg
  • Carefully add the melted chocolate and gently fold in until everything is combined.
    uncooked vegan brownie batter in white bowl with wooden spoon
  • 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.
    mini egg brownies
  • 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: 415kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 228mg | Fiber: 4g | Sugar: 27g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg