Desserts
Vegan Mini Egg Brownies
Recipe by What Luce Eats
Tip: Cooking Mode
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Two of the tastiest things combined. A fudgy texture with a slight crunch from the mini eggs, bake these brownies this Easter and you won’t be disappointed.
Cooking mode
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- 50ml vegetable oil
- 260ml oat milk (at room temperature)
- 150g melted dark chocolate
- 220g plain flour
- 30g cacao powder
- 45g smooth apple sauce
- 140g light brown sugar
- 120g vegan mini eggs
- 50g dark chocolate chunks
Utensils
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Step 1
Preheat oven to 180c and line or grease a rectangular baking tray with parchment paper
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Step 2
In your ninja add the vegetable oil, oat milk, melted dark chocolate and apple sauce. Blend for a few seconds until combined.
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Step 3
Next empty the mixture into a bowl and add the flour, cacao powder and light brown sugar. Combine until smooth.
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Step 4
Fold through the dark chocolate chunks and half of the mini eggs and then pour the mixture into the baking tray.
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Step 5
Top with the remaining mini eggs and then place in the oven to bake for 35 minutes.
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Step 6
Allow to cool before slicing and enjoying!
