Mini Egg Gluten Free Brownies

Leftover Easter chocolate? No! Who are you even kidding? If you're anything like me, you will have been stockpiling mini eggs the minute they landed in the shops. I still have 3 family bags in my cupboard and a few small bags. 

Why? 

Because those little pastel coloured eggs bring me joy. Joy that no other chocolate can bring. 

I really don't get how people have a hard time "using up" leftover Easter chocolate. Why are you even trying to use it up quickly? What's your motive here? Don't you want to be the jammy bastard person with mini eggs to snack on in a few weeks when no one else has them? 

That surely can't just be me. 

Regardless, if you're gonna use mini eggs in any baking form, whether using them up or just for consuming weeks from now... make it be brownies. 

They can simply be added to any brownie mix, using however many mini eggs you have to hand, could be 10 or it could be a 300g family bag. Either way, the result is delicious, I promise you. 

These Easter brownies were made to specifically made to send up to my sister, who has coealic and they pass her taste test every single time. These are the ultimate no-fail brownies that you need in your life. So what are you waiting for? Go grab those mini eggs...

How do I make gluten free brownies? 

You can make gluten free brownies the same way you would normal glutened brownies. The best thing about brownies, is that due to the lesser amount of flour in them, you can easily swap out the flours without any major texture changes or consistency issues at all. No need for extra xanthum gum or special flour blends, any gluten free flour alternative will be perfect for these brownies. 

All you will need to make these gluten free brownies is 6 ingredients! Butter, light brown sugar, eggs, plain gluten free flour, cocoa powder and, of course, the star of the brownies - mini eggs!

Do I need gluten free chocolate to make brownies?

This brownie recipe uses no melted chocolate in the brownie batter, so you won't require any special gluten free chocolate. It also makes it easier to make in a pinch, as you don't need anything to hand. You can of course add extra chopped up chocolate to the mix, along with the mini eggs. This is entirely up to you and you can add however much you want as well. 

Can I freeze brownies? 

Yes, you can freeze cooked brownies! I do this often with brownies and it works like a charm every time. Simply chop them up into their individual sizes, either wrap in cling wrap on their own or place them all into a container and then into the freezer. 

When you want to eat one, just remove from the freezer and set on the side to defrost, it shouldn't take long. Or you can pop them in the oven to warm up and go all gooey again. 

Mini Egg Gluten Free Brownies

Ingredients:

115g unsalted butter, melted

200g light brown sugar

2 eggs

70g plain gluten free flour

40g cocoa powder

mini eggs (however many you have, the more the merrier)

optional: chopped chunks of chocolate

Directions: 

1. Preheat the oven to 180c/350f and lined a 8x8" tin with greaseproof paper. 
2. In a large bowl, melt the butter in the microwave. Allow the butter to cool slight before proceeding, then add in the light brown sugar and whisk on high for 5 minutes until the mix has lightened. 
3. Then add the eggs in and whisk again thoroughly to combine. 
4. Sift in the flour and cocoa powder and then whisk again until just combined. 
5. With the mini eggs, you can either add them whole, or chop them up, or smash them with a rolling pin a bit while they're still in the packet. I did a mix of both. Then add to the mix and fold them in with a spatula. Reserve some if you'd like for the top of the brownie before baking. 
6. Empty the mixture into tin and smooth out so it is evenly distributed in the tin. Top with your reserved mini eggs. 
7. Bake in the oven - if you like your brownies gooey, then bake for 25 minutes. If you prefer a firmer brownie, then bake for 30 minutes. They will still continue to cook when you take them out of the oven and cool, so don't worry if they still look a bit gooey. You can either serve the brownies warm or you can set the tin in the fridge to fully set for an hour or so. If making in advance, you can leave these brownies in the fridge overnight before serving.