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Gluten-Free Easter Egg Brownies from Baking This Simple. Fudgy Chocolate Brownies finished with a white chocolate drizzle. The perfect way to celebrate Easter. Grab the recipe from bakingthissimple.com.
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Gluten-Free Easter Egg Brownies

Fudgy Chocolate Brownies, shaped like Easter Eggs, drizzled with white chocolate.
Prep Time12 minutes
Cook Time15 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Easter Dessert, Easter Egg Brownies, Fudgy Brownies
Servings: 20 Brownies
Calories: 75kcal

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.