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!
Ingredients
- 3 large eggs
- ¼ cup coconut sugar
- ⅓ cup maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons melted coconut oil
- 1 ¼ cups almond butter
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon tsp salt
- 1 cup mini Cadbury eggs
Instructions
- 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.
- Enjoy!!!!
Calories: 243kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 46mg | Potassium: 285mg | Fiber: 4g | Sugar: 9g | Vitamin A: 60IU | Calcium: 121mg | Iron: 2mg
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