I haven’t written a blog post in quite a while, and I’ll be honest in saying that I kind of forget how to do it. You’ll have to forgive me for that, but I really want to get this recipe out before Easter in case you guys were looking for any last minute baking inspiration.
I made these brownies because I was craving an Easter treat that was both gluten-free and dairy-free. We’ve only recently learnt that Harry can’t handle a lot of dairy, and I don’t feel super great when I eat gluten, so these brownies were the perfect creation for us both.
They’re free of gluten AND dairy*, and very low in refined sugar. You could also make them vegan by using an egg substitute if you like, but eggs aren’t a major concern for us.
Oh, and if you’re wondering how they taste? I made them less than 24 hours ago and they’re already gone… So I think that tells you everything you need to know.
recipe adapted from Salted Plains
100g organic dark chocolate 70%, roughly chopped
4 teaspoons coconut oil
3 eggs beaten
1/2 cup cacao powder
1/2 cup almond meal
1 cup coconut sugar
1/2 teaspoon salt
1/4 teaspoon bi-carb soda
1 teaspoon vanilla extract
8-10 mini dark Lindt eggs*, unwrapped
sea salt for sprinkling, optional
*I swear these used to be vegan(???), but a lovely reader has pointed out that the mini dark Lindt eggs available at most supermarkets are NOT dairy free. The dark Lindt bunnies are though! You can simply smash one of those up and use instead of the Lindt eggs. Alternatively, you can find a bunch of 100% vegan Easter eggs here.
Preheat the oven to the 180 degrees Celsius.
Grease a 7×11 inch baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides.
Melt the chocolate and coconut oil over a double boiler until completely smooth.
In a small bowl, beat the eggs.
In a separate, larger bowl, add all dry ingredients and mix to combine.
Make a well in the middle of the dry ingredients and mix in the eggs, melted chocolate and vanilla until well combined.
Pour the batter into prepared pan and gently push the Lindt eggs into the brownie mixture, spacing evenly throughout. Bake for around 25-30 minutes or until a toothpick comes out mostly clean.
Allow the brownies to cool completely in the pan before serving. They’re best served with some dairy free vanilla ice-cream, but just as good without!