Do you have Gluten Intolerance or Coeliac Disease but still dream of indulging in a classic brownie this Easter time? Here’s a delicious gluten-free recipe just for you!

Prep Time: 1 Hour
Cook Time: 30 Minutes
Cooling Time: 2 Hours
Serving: 16 Pieces

Ingredients

• 200 g dark chocolate
• 200 g unsalted butter
• 4 medium eggs
• 275 g light brown soft sugar or caster sugar. Alternatively, 200g raw honey can be used.
• 100 g gluten-free plain flour (e.g. almond flour or a gluten-free all-purpose flour blend)
• 50 g raw cocoa powder (gluten-free)
• 150 g gluten-free chocolate chips
• 250 g mini eggs (check packaging to ensure that it is gluten-free)

Decoration

• 50 g milk chocolate (melted) (gluten-free)
• Mini eggs (gluten-free)

Instructions

1. Preheat your oven to 180ºC/160ºC fan and coat a tray with a thin layer of olive oil.
2. Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pot of simmering water. Leave to cool for a few minutes.
3. In a new bowl, whisk the eggs and sugar / honey together for a few minutes until the mixture has doubled in volume and leaves a trail when you lift the whisk.
4. Pour the chocolate/butter mix into the whisked sugar/honey and eggs and fold through very carefully.
5. Add in the gluten-free flour and cocoa powder, again folding through carefully.
6. Finally, fold through the gluten-free chocolate chips and mini eggs.
7. Pour the brownie mixture into the coated baking tray.
8. Bake in the oven for 25-30 minutes or until there is a very slight wobble in the middle.
9. Leave to cool.
10. Drizzle the brownies with melted milk chocolate, and sprinkle over some crushed mini eggs for decoration.
11. Optional: Set the brownies in the fridge for 2+ hours (or even better, overnight) after they have cooled to create a lovely fudgy texture!

Enjoy your gluten-free brownies!