Easter Egg Brownies that are gluten free!! Holy wow!! I don’t need to say much more than that! I’ll keep this post short and sweet friends, because these Easter Egg Brownies speak pretty well for themselves! The super exciting thing about this recipe is that I made it with my gluten-free friends in mind! But if you aren’t gluten free you can make these brownies with all-purpose flour and get the same great result! Choose your own journey!
Of course I must briefly touch on my inspiration for these brownies, because they’ll be even cooler after you hear about the inspo! I went to Goodwill last week looking for some props, and I stumbled upon a Wilton Easter Egg Pan. The moment I saw it, it spoke to me, okay maybe the price tag had an influence on that a bit — it was only $3.00!! What a steal! So of course I haaad to get it. I couldn’t have found it at a better time either, because Easter is coming fast, and I really needed to get on top of my Easter baking, so that was the M.O. I needed to get moooving!!!
These Gluten-Free Easter Egg Brownies are the ideal treat for Easter. They are easy to assemble, fun, and festive. Plus decorating these Easter Egg Brownies is less messy than normal easter eggs, and they taste better, because brownies, hellooo!
These brownies are fudgy, loaded with chocolate, gluten-free, and delicious. Basically the treat you need for your Easter celebration! So let’s dive in to how to make these shall we!
How to make Gluten-Free Easter Egg Brownies
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For the Easter Egg Brownies
- Preheat the oven to 400° Fahrenheit.
- Add the chocolate chips and butter to a microwave safe bowl and microwave for a 1 minute and 15 seconds. Stir the butter and chocolate together until smooth.
- In a mixing bowl combine the melted chocolate and sugar, stir together until combined. Stir in the Vanilla Extract, and eggs until just combined.
- In a separate mixing bowl, stir together the cocoa powder, Cup4Cup flour (you can use all-purpose flour if you aren’t gluten free,) baking powder, and salt.
- Fold the dry ingredients in to the wet ingredients, until just combined.
- Grease your Easter egg pan with melted butter. Then spoon your brownie batter into each egg mold, until they’re just filled.
- Place the brownies into the oven and bake for 15 minutes, or until a tooth pick can be inserted into the middle and comes out clean. Remove the brownies from the oven and let them sit for about 5 minutes.
- Carefully flip the egg mold over, holding it close to the counter, and gently pop the brownie eggs from the mold.
- Place them on a cooling rack to cool for at least an hour. You want the brownies to be completely cooled before icing.
- Once the brownies have cooled, use a sharp knife to cut off any fringe on the brownie eggs.
For the White Chocolate Glaze
- Add the white chocolate chips to a microwave safe bowl, microwave for a minute and a half until the chocolate chips are melted. Stir the chocolate until smooth.
- Transfer the white chocolate to a ziplock bag, press the air out of the bag and seal it shut. Snip off a small corner the bag, and pipe your designs onto the brownie eggs. Place in the fridge for about 20 minutes to let the white chocolate set. Then enjoy.
Gluten-Free Easter Egg Brownies
Equipment
- Wilton Easter Egg Tin
Ingredients
For the Brownie Eggs
- 1 1/2 Cups Chocolate Chips
- 3/4 Cup Butter
- 1 Cup Sugar
- 1/2 tsp Vanilla Extract
- 2 Eggs
- 1/2 Cup Cocoa Powder
- 3/4 Cup Cup4Cup flour (or all-purpose flour if you're not gluten free.)
- 1 tsp Baking Powder
- 1/2 tsp Salt
For the White Chocolate Glaze
- 1 Cup White Chocolate Chips
Instructions
For the Easter Egg Brownies
- Preheat the oven to 400° Fahrenheit.
- Add the chocolate chips and butter to a microwave safe bowl and microwave for 1 minute and 15 seconds. Stir the butter and chocolate together until smooth.
- In a mixing bowl combine the melted chocolate and sugar, stir together until combined. Stir in the Vanilla Extract, and eggs until just combined.
- In a separate mixing bowl, stir together the cocoa powder, Cup4Cup flour (you can use all-purpose flour if you aren't gluten free,) baking powder, and salt.
- Fold the dry ingredients in to the wet ingredients, until just combined.
- Grease your Easter egg pan with melted butter. Then spoon your brownie batter into each egg mold, until they're just filled.
- Place the brownies into the oven and bake for 15 minutes, or until a tooth pick can be inserted into the middle and comes out clean. Remove the brownies from the oven and let them sit for about 5 minutes.
- Carefully flip the egg mold over, holding it close to the counter, and gently pop the brownie eggs from the mold.
- Place them on a cooling rack to cool for at least an hour. You want the brownies to be completely cooled before icing.
- Once the brownies have cooled, use a sharp knife to cut off any fringe on the brownie eggs.
For the White Chocolate Glaze
- Add the white chocolate chips to a microwave safe bowl, microwave for a minute and a half until the chocolate chips are melted. Stir the chocolate until smooth.
- Transfer the white chocolate to a ziplock bag, press the air out of the bag and seal it shut. Snip off a small corner the bag, and pipe your designs onto the brownie eggs. Place in the fridge for about 20 minutes to let the white chocolate set. Then enjoy.