Recipe: Gluten Free Fudgy Brownie Easter Style

Gluten free fudgy brownie easter style – the perfect holiday treat. I made these fudgy brownies last year, before I was a celiac. This year, time to modify the recipe and ensure I can have some, too! Let’s get baking.

Ingredients

• 3/4 cup of salted butter
• 1 1/4 cup of brown sugar
• 1/2 cup of white sugar
• 3 eggs and 1 yoke
• 2 tablespoon of vanilla
• 1 cup of cocoa powder
• 2 tablespoons of corn starch
• 3 tablespoons of gluten free flour
• 1/2 cup of chocolate chips
• 1 cup of cadbury mini easter eggs

First – gather your ingredients.

Depending on your gluten free needs, ensure your chocolate chips are truly GF – for me, simply knowing the ingredients don’t list anything that might be wheat, barley or rye is usually okay for me. Although, last week, I did eat a chocolate egg at work which gave me a rash – pretty sure I mistakenly ate gluten. Bummer. I certainly didn’t feel good. Anyway, use your best judgement for you and your dietary needs.

Time to get out the sauce pan.

First, melt the butter. Then, add in the sugars and stir with a whisk. Add in the chocolate chips and let them melt. Take off the heat. Add in the eggs – careful not to cook them!

Next, add in the vanilla, the cocoa powder, and then the flour. Then, back on a bit of heat and melt all together a bit more.

Pour the brownie mixture into a 9×9 pan lined with parchment paper. Like I said in another post last year, pumpkin bread, parchment paper makes baking so easy!

Top with the cadbury mini easter eggs. Snack on one or two, just to be sure they’re good.

Bake at 350 degrees for 30-40 minutes. You want the brownies to be chewy, not rock hard.

Check after 23 minutes or so, just to be sure.

Let them cool for about 20 minutes in the pan after a toothpick comes out clean and then cut.

Time to eat! So good. Enjoy your long weekend and I’ll see you again on Sunday.

Recipe

Print Recipe

Gluten Free Fudgy Brownie Easter Style

Author: Ali

Servings: 18

Gluten free fudgy brownie easter style – the perfect holiday treat. I made these fudgy brownies last year, before I was a celiac. This year, time to modify the recipe and ensure I can have some, too! Let’s get baking.

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Total Time45 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• 3/4 cup of salted butter
• 1 1/4 cup of brown sugar
• 1/2 cup of white sugar
• 3 eggs and 1 yoke
• 2 tablespoon of vanilla
• 1 cup of cocoa powder
• 2 tablespoons of corn starch
• 3 tablespoons of gluten free flour
• 1/2 cup of chocolate chips
• 1 cup of cadbury mini easter eggs

Instructions

• First - gather your ingredients. Depending on your gluten free needs, ensure your chocolate chips are truly GF - for me, simply knowing the ingredients don't list anything that might be wheat, barley or rye is usually okay for me. Although, last week, I did eat a chocolate egg at work which gave me a rash - pretty sure I mistakenly ate gluten. Bummer. I certainly didn't feel good. Anyway, use your best judgement for you and your dietary needs.
• Time to get out the sauce pan.
• First, melt the butter. Then, add in the sugars and stir with a whisk. Add in the chocolate chips and let them melt. Take off the heat. Add in the eggs - careful not to cook them!
• Next, add in the vanilla, the cocoa powder, and then the flour. Then, back on a bit of heat and melt all together a bit more.
• Pour the brownie mixture into a 9x9 pan lined with parchment paper. Like I said in another post last year, <a href="https://3ten.ca/recipe-pumpkin-bread/" target="_blank">pumpkin bread</a>, parchment paper makes baking so easy!
• Top with the cadbury mini easter eggs. Snack on one or two, just to be sure they're good.
• Bake at 350 degrees for 30-40 minutes. You want the brownies to be chewy, not rock hard.
• Check after 23 minutes or so, just to be sure.
• Let them cool for about 20 minutes in the pan once a toothpick comes out clean and then cut.
• Done - time to eat up and enjoy this fudgy treat.