Easter Grain-Free Brownies
HB-11698 · Hand-built original · American
Almond butter and cocoa brownies sweetened with coconut sugar and maple syrup, studded and topped with crushed mini chocolate eggs.
AmericanDessert35 minServes 12237 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: sugar
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 3 large eggs
- 1/4 cup coconut sugar
- 1/3 cup maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons melted coconut oil
- 1 1/4 cups almond butter
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon tsp salt
- 1 cup mini Cadbury eggs
Method
- Heat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.
- Whisk the eggs in a small bowl and set them aside.
- In a large bowl stir the coconut sugar, maple syrup, coconut flour, melted coconut oil, almond butter, cocoa powder, baking powder and salt together, then mix in the eggs last until the batter is smooth.
- Pour the batter into the lined dish and level the top.
- Crush the mini Cadbury eggs in a plastic bag and scatter about three-quarters of them over the batter.
- Bake for 25 to 26 minutes.
- Scatter the remaining crushed eggs over the hot brownies, leave them to cool completely in the dish, then cut the slab into 12 squares.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
237 kcalCalories
7.8 gProtein
16.6 gCarbs
17.5 gFat
4.3 gSaturates
4.2 gFibre
6.5 gSugars
56 mgSodium
47 mgCholesterol
306 mgPotassium
98 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data