Preheat your oven to 180°C. Line a 20 x 20 cm baking pan with parchment paper.
Mini Eggs Brownie
Mini Eggs Brownie
- Makes16 servings
- Prep Time40 min
- Calories167
- Made withSplenda Stevia Crystal Sweetener
Ingredients
- 48 g almond flour
- 3 eggs, at room temperature
- 10 tablespoons unsalted butter, softened
- 30 g dark cocoa powder
- 50 g dark chocolate (baking bar or morsels)
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 100 g mini chocolate eggs
- 115 g SPLENDA® Stevia Crystal
Nutrition Info Per Serving
- % Daily Value*
- Energy167 kcal214.1%
- Total Fat12.00 g15.38%
- of which saturates6.30 g2.29%
- Total Carbohydrate14.00 g5.09%
- of which sugars5.90 g2.15%
- Protein2.90 g5.8%
- Salt0.05 g0.02%
Instructions
1
2
In a bowl mix butter and dark chocolate. Microwave for 30 seconds.
3
Combine the dry ingredients: almond flour, Splenda Stevia, dark cocoa powder, baking powder.
4
In a large mixing bowl, crack the eggs and beat with a mixer until frothy. Add vanilla extract, the butter and chocolate mixture and continue mixing.
5
Slowly mix in the dry ingredients, until you get a brownie batter consistency.
6
Transfer the batter to the baking pan, then add the Mini Eggs over the top of the brownies and bake for 15-20 minutes. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them.
7
Insert a skewer in the centre of the brownie, it has to be slightly moist when touching.
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