Easter Egg Brownies

Decadent, fudgy low FODMAP Easter Egg Brownies are the only right way to celebrate Easter this year - don't even bother arguing with me!


  • 150g butter
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tbsp cacao
  • 1/2 cup plain flour
  • 1 tsp vanilla
  • pinch salt
  • 200g milk or dark easter eggs of choice


Serves: 12

  1. Preheat the oven to 180C and line and grease a standard square baking tin.
  2. Melt the butter in a large, microwave safe bowl.
  3. Add the sugars and whisk through.
  4. Add the eggs and stir until well combined.
  5. Sift in the cacao and flour, and add the salt and vanilla. Stir until smooth.
  6. Roughly chop the easter eggs and fold them through the batter.
  7. Pour the batter into the tin and bake for approximately 20 minutes or until your desired brownie consistency.