Gluten Free Easter Chocolate Brownies
TOTAL TIME: 45 - 50 MINUTES
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)
Preheat the oven to 160ºC.
Grease and line a 20 cm x 20 cm square cake tin. Set aside.
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.
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.
Pour the mixture into the cake tin. Using a spoon evenly spread the mixture in the tin then place in the oven.
Bake brownies for 35 to 40 minutes or until crumbs cling to a skewer inserted into the centre.
Once cooled, remove brownie from tin and cut into 16 squares.