Easter Egg Brownies

Vegetarian

Cook Time1 hour

9 slices
 


Who doesn't love a brownie? Here's a dairy-free treat for all the chocolate lovers out there!

Recipe by Emma Costello – @styled_eats

INGREDIENTS

  • 2 1/2 cups coconut sugar
  • 1 1/2 cups cacao powder
  • 3/4 tsp salt
  • 2/3 cup organic white bakers flour
  • 12 squares organic mylk chocolate
  • 1/4 cup organic dried raspberries
  • 1/4 cup roasted hazelnuts
  • 1 1/4 cup salted butter
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • mini chocolate easter eggs (optional for decoration)

METHOD

  • 1. Preheat oven to 175°C. Grease and line a square pan with baking paper and set aside.
  • 2. In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times, stir until thick and glossy.
  • 3. Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in colour slightly, stir in vanilla extract.
  • 4. Pour the recipe jar into the wet mix and fold until just combined.
  • 5. Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a skewer into the centre of the brownies.
  • 6. While the brownies are warm, push the mini eggs into the top layer.
  • 7. Allow to cool before slicing into squares.

Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, – and don’t forget to check out @styled_eat  for more delicious treats.

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