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!
Ingredients
- 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
Instructions
Serves: 12
- Preheat the oven to 180C and line and grease a standard square baking tin.
- Melt the butter in a large, microwave safe bowl.
- Add the sugars and whisk through.
- Add the eggs and stir until well combined.
- Sift in the cacao and flour, and add the salt and vanilla. Stir until smooth.
- Roughly chop the easter eggs and fold them through the batter.
- Pour the batter into the tin and bake for approximately 20 minutes or until your desired brownie consistency.