Mini Eggs Brownie

Mini Eggs Brownie

  • Makes16 servings
  • Prep Time40 min
  • Calories167
  • Made withSplenda Stevia Crystal Sweetener


    • 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%



    Preheat your oven to 180°C. Line a 20 x 20 cm baking pan with parchment paper.


    In a bowl mix butter and dark chocolate. Microwave for 30 seconds.


    Combine the dry ingredients: almond flour, Splenda Stevia, dark cocoa powder, baking powder.


    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.


    Slowly mix in the dry ingredients, until you get a brownie batter consistency.


    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.


    Insert a skewer in the centre of the brownie, it has to be slightly moist when touching.


    Let cool; cut into squares.

    Made with

    Splenda Stevia Crystal

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