These Healthy Homemade Easter Egg Chocolate Brownies are chewy on the outside and fudgy on the inside. The perfect treat for little chocolate lovers this time of year!

Easter Egg Chocolate Brownies pinterest

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Healthy Easter Eggs (Refined Sugar-Free)

They are so easy to make with simple ingredients and a much healthier alternative than store-bought chocolate eggs! They are made with almond flour, coconut sugar, and dark chocolate. If you and your little ones prefer a sweeter taste, you can easily replace part or all the dark chocolate with milk chocolate. One of our favorite recipes!

Reasons to Love These Healthy Chocolate Brownie Eggs

  • They are made with almond flour, which has higher nutritional value than regular brownies made with wheat flour.
  • Easy recipe, great to make with the kids!
  • It has a gooey texture and rich chocolate flavor that everyone will love!
  • Made with coconut sugar which is less processed than white sugar.
  • Fun and easily customizable! If you are not a big dark chocolate fan, you can add some milk chocolate to the mix or even make the chocolate crust milk chocolate or white chocolate.
Easter eggs

Ingredients to Make Easter Dark Chocolate Egg

  • Dark chocolate bar: I use 60% from Ghirardelli.
  • Butter or coconut oil: If using butter use unsalted. If using salted butter, skip the additional salt.
  • Eggs: use room temperature eggs if possible. I don’t recommend an egg replacement or flax eggs in this recipe.
  • Coconut sugar: or brown sugar.
  • Almond flour: Use blanched almond flour for the best gooey texture. Almond meal should not be used as it will lead to more cake-like dense brownies.
  • Cacao: 100% unsweetened cacao powder.
  • Vanilla extract: A must for extra flavor.
  • Sea salt: pinch to balance the chocolate flavor (optional).
  • Chocolate chips: optional if you like the brownies extra chocolatey.
Easter egg almond brownie ingredients

Step-by-step instructions

Follow these simple steps to make the best almond flour brownies in less than 30 minutes!

  • Preheat oven to 356F (180C) and prepare an Easter egg silicone mold.
  • Add the chopped chocolate and butter to a microwave-safe bowl. Heat in 20-second increments and mix until completely melted.
  • In a large mixing bowl, whisk the eggs with the coconut sugar until fluffy and double in volume (about 5 minutes using a stand mixer or a hand mixer at medium speed).
  • Combine the egg mixture with the melted chocolate, whisking on low until fully incorporated.
  • Using a silicone spatula, fold in the vanilla, cacao, salt, and almond flour into the chocolate mixture.
  • Use a medium cookie scoop to add the brownie batter into the prepared Easter egg silicone mold (place the silicone mold on a metal baking sheet before placing it in the oven)
  • Bake for 22-25 minutes, or until a toothpick comes out with some chocolate crumbs (do not overbake, or the brownies will be dry and crumbly instead of fudgy).
  • Let the brownies cool and remove them from the silicone mold.
  • Wash the silicone mold to remove any brownie residue.

Preparing the chocolate coating

  • Melt the chocolate chips and coconut oil in the microwave in 20-second increments mixing in between.
  • Add the melted chocolate to the clean silicone mold.  You need about 1 tbsp, enough to form a thin layer.
  • Add the Easter egg brownies back to the silicone mold, pressuring them lightly to ensure they are covered with the melted chocolate.
  • Place the silicone mold in the Freezer for 10 minutes for the chocolate to harden.
  • Remove from the freezer, and unmold the Easter chocolate-covered eggs.
  • Place some popsicle sticks to make fun Easter egg chocolate brownie popsicles.
  • Let the chocolate eggs stay at room temperature, or place them in the fridge.

Recipe Tips to Make the Best Healthy Easter Recipe

  • Prepare the Easter egg silicone mold by brushing some melted butter. I like doing this for best results unmolding the brownies.
  • The brownie batter is slightly thicker than traditional brownies.
  • Let the brownies completely cool before removing from the mold. This is an important step, as the warm brownies may not hold their shape.
  • Add ½ tsp baking powder to the brownie batter if you like cake-like brownies. If you like gooey brownies, bake them for less than 20-22 minutes; they will continue to firm up as they cool.
  • The brownies will puff up as they get ready in the oven but will “deflate” as they cool.
  • Properly measure the flour by using a spoon to transfer to the measuring cup. Scooping the flour directly from the bag will result in more flour than needed.
  • These brownies have the perfect sweetness for dark chocolate lovers. If you have a sweet taste, add milk chocolate chips to the batter instead.

Serving Suggestions and Substitutions

  • Butter can be substituted for coconut oil.
  • Coconut sugar can be substituted for brown sugar.
  • These healthier Easter chocolate treats pair well with vanilla ice cream or whipped cream with berries.
Easter egg brownie2

Storage Instructions

Room Temperature: Keep the brownies at room temperature for up to 3 days. Keep them in an airtight container or cover with plastic or aluminum foil to prevent them from drying too much.

Refrigerator: These healthier brownies can be stored in the fridge for up to 7 days in an airtight container.

Freezer: Let the brownies cool, add them to a Ziploc bag and freeze for up to 3 months.

Reheating: To reheat, add the cold or frozen brownie pieces to a microwave-safe plate and heat in 30-second increments until the desired temperature.

Frequently Asked Questions

Can I make brownies without baking powder?

Yes, if you want a fudgy texture, you should skip baking powder or baking soda. If you like a more “cake-like” brownie, then add baking powder.

How do you know when the brownies are ready?

Each recipe will have a baking time recommendation, however, to account for oven differences, it is good to do a “toothpick test”. Insert a toothpick or skewer into the brownie and remove, it should have some moist crumbs for the perfect fudgy chocolate brownies.

Can I use another type of flour?

This recipe was developed using almond flour, which has a higher fat content than regular all-purpose flour. So, I don’t recommend any replacements.

Can I use almond meal instead of almond flour?

Not in this recipe. Almond meal is made from whole almonds (with skin), while blanched almond flour is made from almonds without the skin. This recipe calls for blanched fine almond flour, for the best texture.

Easter Egg Brownie bite
3

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🥣Recipe

Easter egg bunny2

Healthy Homemade Easter Egg Chocolate Brownies

These Healthy Homemade Easter Egg Chocolate Brownies are the perfect sweet treat to bake for your little ones this Easter!
5 from 2 votes
Print Pin Rate
Course: Dessert, Sweets
Cuisine: American, Gluten-free
Keyword: almond flour brownie mix, almond flour brownies healthy, brown sugar brownies, brownie integral, brownie low carb, brownie saudavel, easter brownies, easter chocolate eggs, easter eggs, easy almond flour brownies
Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 6 people
Calories: 352kcal
Author: Carol Pecora

Equipment

Ingredients 
 

Brownies
  • 4 oz dark chocolate 1 small 60% chocolate bar
  • 1/4 cup butter or coconut oil
  • 3 eggs medium
  • 1 cup coconut sugar or brown sugar
  • 1 cup almond flour
  • 1/4 cup cacao powder 100% cacao
  • 1 tsp vanilla extract
  • 1/8 tsp salt optional
Brownie Chocolate Crust

Instructions

Baking the Brownies

  • Preheat oven to 356F (180C) and prepare the silicone mold.
  • Add the chopped chocolate and butter to a microwave-safe bowl. Heat in 20-second increments and mix until completely melted.
  • In a large mixing bowl, whisk the eggs with the coconut sugar until fluffy and double in volume (about 5 minutes using a stand mixer or a hand mixer at medium speed).
  • Combine the egg mixture with the melted chocolate, whisking on low until fully incorporated.
  • Using a silicone spatula, fold the vanilla, cacao, salt, and almond flour into the chocolate mixture.
  • Use a medium cookie scoop to add the brownie batter into the prepared Easter egg silicone mold (place the silicone mold on a metal baking sheet before placing it in the oven).
  • Bake for 22-25 minutes, or until toothpick comes out with some chocolate crumbs (do not overbake or the brownies will be dry and crumbly, instead of fudgy).
  • Let the brownies cool and remove them from the silicone mold.
  • Wash the silicone tray to remove all the brownie residue.

Coating with Chocolate

  • Melt the chocolate chips and coconut oil in the microwave in 20-second increments mixing in between.
  • Add the melted chocolate to the clean silicone mold.  You need about 1 tbsp, enough to form a thin layer on the bottom.
  • Add the Easter egg brownies back to the siliconemold, pressuring them lightly to ensure they are covered with the melted chocolate.
  • Place the silicone mold in the Freezer for 10 minutes for the chocolate to harden.
  • Remove from the freezer, unmold the Easter chocolate covered eggs.
  • Place some popsicle sticks to make fun Easter egg chocolate brownie popsicles.

Notes

  • Prepare the Easter egg silicone mold by brushing some melted butter. I like doing this for the best results unmolding the brownies.
  • The brownie batter is slightly thicker than traditional brownies.
  • Let the brownies completely cool before removing from the mold. This is an important step, as the warm brownies may not hold their shape.
  • If you like cake-like brownies, add ½ tsp baking powder to the brownie batter. If you like gooey brownies, bake for less time 20-22 minutes, they will continue to firm up as it cools.
  • The brownies will puff up as they get ready in the oven but will “deflate” as they cool.
  • Properly measure the flour by using a spoon to transfer to the measuring cup. Scooping the flour directly from the bag will result in more flour than needed.
  • These brownies have the perfect sweetness for dark chocolate lovers. If you have more of a sweet taste, you may add milk chocolate chips to the batter instead.

Nutrition

Nutrition Facts
Healthy Homemade Easter Egg Chocolate Brownies
Amount per Serving
Calories
352
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
77
mg
26
%
Sodium
 
156
mg
7
%
Potassium
 
215
mg
6
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
20
g
22
%
Protein
 
7
g
14
%
Vitamin A
 
273
IU
5
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
77
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!

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2 Comments

  1. 5 stars
    This is so good, full of flavor and so moist! I made it with a mix of dark and milk chocolate as I have a sweet tooth and turned out so delicious!

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