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Gluten Free Easter Chocolate Brownies

MAKES: 16 • TOTAL TIME: 45–50 MINUTES

Ingredients:

  • 1 cup GF plain flour, sifted (we used Well & Good Plain Flour)

  • ¾ cup cocoa, sifted

  • 1 cup caster sugar

  • ¾ cup brown sugar

  • 3 eggs, beaten

  • 175g butter, melted and cooled

  • 125g mini eggs of your choice (we used Cadbury Mini Eggs)

Directions:

  1. Preheat the oven to 160ºC.

  2. Grease and line a 20 cm x 20 cm square cake tin. Set aside.

  3. Place the GF plain flour, cocoa, caster sugar, brown sugar, eggs and butter in a bowl. Mix until well combined and there are no lumps.

  4. If using candy shell mini eggs, place them in a plastic bag and crush them with a rolling pin. If using solid or filled eggs, cut the eggs in half. Place eggs in the mixture and stir through.

  5. Pour the mixture into the cake tin. Using a spoon evenly spread the mixture in the tin then place in the oven.

  6. Bake brownies for 35 to 40 minutes or until crumbs cling to a skewer inserted into the centre.

  7. Once cooled, remove brownie from tin and cut into 16 squares.

Download Recipe Here:

Gluten Free Easter Chocolate Brownies
.pdf
Download PDF • 3.73MB

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