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!
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Servings: 6 people
Calories: 352kcal
Equipment
- 1 Large bowl
- 1 Hand mixer or stand mixer or whisk
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
- 2/3 cup chocolate chips 60% or lower
- 1 tsp coconut oil
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!