My favorite grain-free brownies are back and they now have a fun Easter vibe! I literally could not wait to share these Healthyish Easter Grain-Free Fudge Brownies with you, right in time for Easter.
These brownies are chewy, decadent, and have the best texture – they just melt in your mouth. And who doesn’t love those Cadbury mini eggs? Every Spring, I stock up on them and freeze them to enjoy all year long. I can’t help it. If you are dairy-free, feel free to omit them and substitute with another dairy-free spring chocolate of choice!
How to make these grain-free Easter chocolate fudge brownies
To make these brownies, you just need a few simple ingredients! I have linked most of these ingredients in case you want to shop for them on Amazon.
Eggs: I use three large eggs, and it doesn’t matter if they are cold or at room temperature. I have not tested this recipe using flax eggs or any other plant-based substitute.
Coconut sugar: These brownies are sweetened with both coconut sugar and maple syrup, and I chose both sweeteners for texture reasons. If you want to substitute the coconut sugar for something else, just make sure it’s a granulated sweetener, not liquid. The same goes for the maple syrup.
Maple syrup: See the note above.
Coconut flour: You just need a touch of coconut flour in this recipe, and that’s what holds all of this goodness together. Other flours will not work, so please stick to the coconut.
Coconut oil: I prefer using refined coconut oil because it doesn’t have any distinct coconut taste, but unrefined coconut oil is unrefined – i.e., unprocessed. So it’s up to you! You can also replace coconut oil with butter or ghee.
Almond butter: You can use any nut butter of choice in this recipe, including sunflower seed butter for a nut-free option.
Cocoa powder: I recommend using unsweetened cocoa powder, since the brownies are sweet enough from the coconut sugar, maple syrup, and the mini eggs. If you can’t find it, another option is cacao powder.
Baking powder: Baking powder gives the brownies a little lift, so be sure to keep it in the recipe!
Cadbury mini eggs: Cadbury mini eggs are the star of the show, and you can find them at any drug store here in the U.S., Target, and major grocery stores. Of course you can always find them on Amazon, and I have linked them below!
How to make these perfect healthy brownies!
It’s so easy to make these brownies, I can’t even believe it.
The first step is to pre heat the oven to 350 F and line an 8 x 8 square baking dish with parchment paper. I always coat the inside of the dish with oil first, to make it easier for the parchment paper to stick.
Then, whisk together the three eggs in a small bowl, and set that aside.
Next, in a large bowl, mix together the coconut sugar, maple syrup, coconut flour, coconut oil, almond butter, cocoa powder, baking powder, and salt, adding the eggs last.
Once the batter is smooth, pour it into the baking dish.
Place the Cadbury mini eggs into a plastic bag, close it, and crush them. I use a heavy pot to crush them, but you can use whatever you want, including a hammer – haha!
Sprinkle about 3/4 cup of the crushed mini eggs on top of the batter.
Bake the brownies for 25-26 minutes.
Remove the brownies from the oven and sprinkle the remaining crushed mini eggs on top.
I know this is going to be really hard for you, but you need to let these brownies cool completely before cutting them into squares. Read that again. The reason is because they need to set, and if you slice them right away, they won’t hold together well.
Once the brownies have completely cooled, cut them into 12 squares, and enjoy!
How to store these brownies
I recommend storing them in an air tight container and placing them in the refrigerator. When you are ready to enjoy them, just pull them out of the fridge and microwave for a few seconds, or let sit out to room temperature. They will last in the fridge for up to one week. You can also freeze them, and they will last in the freezer for up to 3 months.
Other healthy Kalejunkie brownies recipes you’ll love!
If you make this recipe, please be sure to leave a comment and a rating below. This really helps other people decide whether to try this recipe, and it helps it show up in Google searches! And, since I practically live on Instagram, I would love to see your creations. Be sure to tag me so I can repost them on my IG stories! Enjoy and Happy Easter! xx
Quick and easy grain-free and gluten-free fudge brownies that are super chocolatey and delicious, all topped with crushed Cadbury mini eggs for an Easter flare. Year after year, these will be the brownies you keep coming back to. Enjoy!
2tablespoonsmelted coconut oil
1 1/4cupsalmond butter
1/2cupunsweetened cocoa powder
1cupmini Cadbury eggs
Preheat oven to 350 F.
Line an 8x8 baking dish with parchment paper. Pro tip: Coat the inside of the pan with oil before laying down the parchment paper, so that it sticks
In a small bowl, whisk together the eggs and set aside.
In a large bowl, mix together the coconut sugar, maple syrup, coconut flour, coconut oil, almond butter, cocoa powder, baking powder, and salt, adding the eggs last.
Once the batter is smooth, pour it into the baking dish.
Place the Cadbury mini eggs into a plastic bag and crush them (using a plate, a book, or what ever you can find!).
Drizzle about 3/4 up of the crushed mini eggs on top of the batter.
Bake for 25-26 minutes.
Once the brownies come out of the oven, drizzle remaining crushed Cadbury mini eggs on top, and let cool completely.
After the brownies have completely cooled, cut into 12 squares.
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