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vegan easter chocolate brownies
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5 from 1 vote

Vegan Easter Chocolate Brownies

Use up leftover Easter treats with these kid-friendly vegan Easter chocolate brownies. Deliciously rich and fudgy!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert, Desserts, Snack
Cuisine: All, American, English
Keyword: vegan brownies, vegan easter brownies, vegan easter chocolate brownies
Servings: 12
Calories: 346kcal
Author: Richard Makin

Equipment

  • 23x23cm brownie pan
  • Medium Bowl
  • Sieve
  • Saucepan

Ingredients

For the Brownies

  • 150 g plain white flour aka all purpose flour
  • 30 g cocoa powder
  • ½ teaspoon baking powder
  • ⅛ teaspoon fine sea salt
  • 265 g sugar
  • 150 ml water
  • 200 g dark chocolate Easter egg pieces roughly chopped
  • 50 g vegan butter or vegetable oil
  • 1 teaspoon vanilla extract

For Topping

  • 120 g vegan white or milk chocolate Easter egg pieces roughly chopped
  • 100 g vegan mini eggs or any other vegan easter chocolates
Metric - US Customary

Instructions

To make the brownies

  • Preheat the oven to 170 °C (fan). Line a 23x23cm brownie pan with greaseproof paper. Set aside.
  • In a medium bowl, sieve and mix together the flour, cocoa powder, baking powder and sea salt.
    150 g plain white flour, 30 g cocoa powder, ½ teaspoon baking powder, ⅛ teaspoon fine sea salt
  • In a saucepan over low heat, combine the sugar and 150ml water. Stir until the sugar is completely dissolved and you’re left with a smooth syrup.
    265 g sugar, 150 ml water
  • Add the dark chocolate, vegan butter and vanilla extract and whisk constantly until the chocolate is just melted. Remove from the heat and set aside.
    200 g dark chocolate Easter egg pieces, 50 g vegan butter, 1 teaspoon vanilla extract
  • While the mixture is still warm, add to the flour mixture and stir until completely combined. Working quickly, pour the batter into the prepared brownie tin. Do not smooth out the surface. Place in the oven and bake for 20 minutes.
  • Remove from the oven and allow to cool completely.

To top the brownies

  • Melt the vegan white chocolate in the microwave and drizzle over the top of the cooled brownies.
    120 g vegan white or milk chocolate Easter egg pieces
  • Crack half of the vegan mini eggs with a rolling pin and sprinkle all of them over the still-melted white chocolate. Leave to set before slicing and serving.
    100 g vegan mini eggs or any other vegan easter chocolates

Nutrition

Calories: 346kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 99mg | Fiber: 3g | Sugar: 38g | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg