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Easter Fudgy Vegan Brownies with Cadbury Cream Eggs
Easter Fudgy Vegan Brownies with Cadbury Cream Eggs
This recipe is a cheeky take on my fudgy vegan brownie - with an Easter twist!
The brownie itself is gluten and dairy free, with the Cream Eggs adding something a little more naughty.
This recipe is a cheeky take on my fudgy vegan brownie - with an Easter twist!
The brownie itself is gluten and dairy free, with the Cream Eggs adding something a little more naughty.
The brownie itself is gluten and dairy free, with the Cream Eggs adding something a little more naughty.
Ingredients - Fudgy, Gooey, Best Ever Chocolate Brownie (Vegan, Gluten-Free) with Easter Cream Egg Topping
4 Tablespoons ground flaxseed
11 Tablespoons just-boiled water (to mix with flaxseed)
1/2 cup plant-based milk (I use almond)
125 grams good-quality vegan dark chocolate
1/2 cup coconut sugar (caster sugar can also be used, if you don't have coconut)
1/2 cup coconut oil, melted (rapeseed or olive oil can also be used, if you don't have coconut)
1 teaspoon vanilla extract
Pinch salt
4 Tablespoons ground flaxseed
11 Tablespoons just-boiled water (to mix with flaxseed)
1/2 cup plant-based milk (I use almond)
125 grams good-quality vegan dark chocolate
1/2 cup coconut sugar (caster sugar can also be used, if you don't have coconut)
1/2 cup coconut oil, melted (rapeseed or olive oil can also be used, if you don't have coconut)
1 teaspoon vanilla extract
Pinch salt
1/2 cup gluten-free flour (I use rice flour)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking powder
2 cups ground almonds (also known as almond flour)
4 - 5 Cadbury Cream Eggs
Method
Preheat your oven to 170°C. Lightly grease and line a deep slice tin with baking paper.
Preheat your oven to 170°C. Lightly grease and line a deep slice tin with baking paper.
In a mug or small bowl, whisk together ground flaxseed and just-boiled water. Place mixture in fridge while you prepare the rest your brownie.
In a heavy-based saucepan, heat almond milk over low heat. Once simmering, remove from heat and fold through broken dark chocolate with a rubber spatula until melted and smooth.
In a separate bowl, sift together flour, cocoa powder and baking powder. Add ground almonds. Mix to combine.
In another bowl, place sugar, oil, vanilla and salt and whisk until combined. Remove flaxseed mix from fridge. This should now appear 'gluggy', much like an egg mix. Stir with a fork and then add to oil mix. Whisk all ingredients together, then add your melted chocolate mix. Fold through with a rubber spatula to combine all wet ingredients.
Add dry flour mixture to wet chocolate mix. Fold again until all ingredients are mixed. Pour batter into your prepared tin.
Bake 20 - 25 minutes, or until the edges have firmed up. Be careful not to overcook! An inserted cake skewer should not appear clean - you want a springy outer brownie and chewy centre. Once out of the oven, immediately decorate with sliced Cadbury Cream Eggs - pressing the eggs into the hot brownie mixture, so that they melt slightly into the brownie.
Allow to cool in tin before transferring onto a wire lack. Once at room temperature, dust with a sprinkling of icing sugar.
In another bowl, place sugar, oil, vanilla and salt and whisk until combined. Remove flaxseed mix from fridge. This should now appear 'gluggy', much like an egg mix. Stir with a fork and then add to oil mix. Whisk all ingredients together, then add your melted chocolate mix. Fold through with a rubber spatula to combine all wet ingredients.
Add dry flour mixture to wet chocolate mix. Fold again until all ingredients are mixed. Pour batter into your prepared tin.
Bake 20 - 25 minutes, or until the edges have firmed up. Be careful not to overcook! An inserted cake skewer should not appear clean - you want a springy outer brownie and chewy centre. Once out of the oven, immediately decorate with sliced Cadbury Cream Eggs - pressing the eggs into the hot brownie mixture, so that they melt slightly into the brownie.
Allow to cool in tin before transferring onto a wire lack. Once at room temperature, dust with a sprinkling of icing sugar.
Yields: 6 large or 12 small brownie pieces
Prep time: 20 minutes | Cook time: 20 -25 minutes
Eat: Best eaten within 3-4 days. This brownie also freezes well.
Eat: Best eaten within 3-4 days. This brownie also freezes well.
Variation: Swap out the Cream Eggs for your other favourite mini eggs!
Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!
Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!