These fudgy brownies, topped with chocolate mini eggs, are the perfect Easter treat! They’re super easy to make and perfectly chocolatey, plus vegan friendly and include a gluten free option too!
2 tablespoons ground flaxseed
1/3 cup brewed coffee or water
7 tablespoons butter or dairy-free butter
3/4 cup semi-sweet or dark chocolate (chopped or chips. Use dairy-free if needed)
scant 1 cup granulated sugar (can use 3/4 cup if you prefer it less sweet)
1 teaspoon vanilla extract
3/4 cup all-purpose flour or gluten-free measure for measure flour blend
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 small bag of chocolate candy coated mini eggs (I used about a cup of Cadbury mini eggs, but any chocolate candy will do, including plain chocolate chips. Use dairy-free if needed)
Preheat oven to 350ºF. Line an 8×8″ pan with parchment paper and set aside.
In a microwave safe bowl, combine flaxseed, coffee, butter, and chocolate. Microwave for 30 seconds and stir. If chocolate isn’t fully melted, microwave in 15 second intervals, stirring in between, until fully melted. Stir until smooth.
Stir in sugar and vanilla, then add flour, cornstarch, cocoa powder, baking powder, and salt, mixing until well combined.
Pour batter into prepared pan and smooth the top with a spatula. You can sprinkle the mini eggs on the batter now and bake for 25–30 minutes, but they sink a little into the baked brownies. If you want them more visible, bake the brownies for 20 minutes first, remove pan from the oven and sprinkle mini chocolate candy coated eggs over the top, then bake for an additional 5–10 minutes. Brownies may appear undercooked, but solidify as they cool.
Let cool completely before cutting and serving. Brownies are very delicate right out of the oven. They firm up as they cool. Makes 9 large squares or 16 smaller squares.
Brownies loosely adapted from this Tasty recipe