Left Over Chocolate Easter Egg Brownie
Easter is over and now you have a cupboard full of left over chocolate Easter eggs and you need some ideas…. Well we have more Easter Eggs than we know what to do with, so I have whipped up this Left Over Chocolate Easter Egg Brownie Recipe that is super delicious and moist. You can use any eggs that you have in your cupboard. I used dairy free as my daughter has an intolerance to dairy, but you can use whatever you have most of…
Want some more left over Easter eggs recipe ideas? Check out my Chocolate Muesli bars and substitute the chocolate for Easter eggs… Yum!
Ingredients you will need for the Left Over Chocolate Easter Egg brownie?
- Almond meal
- Baked Sweet Potato (or mashed banana)
- Cocoa
- Coconut Sugar (or brown sugar)
- Vanilla Bean Extract (or vanilla essence)
- Flaxmeal (or egg)
- Coconut Oil
- Left over easter eggs
How to make the perfect Left over Easter Egg Brownies:
Heat the oven to 160deg and line a 20×20 baking tray. Then add 6 tbsp of water to the flaxmeal and let it sit whilst you put the rest of the ingredients together (or just 2 eggs if you prefer). Mash the roasted sweet potato (or banana), melt the coconut oil if it is solid and mix these three ingredients together. Add the vanilla bead extract and continue to mix. Once it is all well mixed with no lumps, then add the rest of the ingredients, except for the chocolate.
Once it is all mixed well together, then add the chocolate and mix. Then place into the a dish and cook for 20-25 minutes at 160deg. If you like it more cake-like, then cook for a further 5 minutes.
Once it is cooked to your liking, take it out of the oven and allow to cool in the pan. Once cooled, you can cut up and serve. This is quite rich so you will only need small pieces, but you can always go back for seconds! This is a great treat for the kids and only has the good stuff!!
Once you have tried this brownie, you will never look back!! My kids help to make i and it uses the best of the best ingredients, so its mostly guilt free.
Let me know how you go in the comments after you give it a try.
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Left Over Chocolate Easter Egg Brownie
Ingredients
- 1½ cups Almond Meal
- ½ cup Cocoa
- 1 tsp Vanilla bean extract
- 1 tsp Cinnamon
- ½ cup Coconut Sugar or brown sugar, maple
- 2 tbsp Flaxmeal
- 1 cup Left over chocolate Easter Eggs optional extra
- ½ cup Coconut Oil
Instructions
- Preheat oven to 180deg and line a 20cmx20cm tray with baking paper
- Mix Flaxmeal with 6tbsp of water, and allow to sit for 10 minutes to thicken up.
- Melt the coconut oil and mix with the flaxmeal.
- Add the rest of the ingredients, except the chocolate and mix together with a spoon.
- Add the chocolate and mix.
- Pour into the baking tray and place into the oven.
- Bake in the oven for 20-25min minutes depending on your oven and how you like it cooked. If you like it more "cakey", then cook for a further 5 minutes.
- Once it is cooked, allow to cool in the tin.
- They can be stored in an air tight container in the fridge for 3 days or in the freezer for 3 months.
Notes
- You can add any fruit or nuts to this recipe at the end. Chocolate chips would also work well.
- If you prefer egg, you can replace the flaxmeal for 2 eggs.
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