Gooey Easter Egg Brownies


  • 5 tbsp nut butter of choice (we used Cacao, Cashew & Almond)
  • 3 tbsp vegan or normal butter
  • 170g 85% dark chocolate, finely chopped
  • 3 tbsp aquafaba (chickpea liquid)
  • 1/2 cup (approximately 120ml) bottled coconut milk
  • 3/4 cup light brown sugar / coconut sugar / Demerara sugar
  • 6-7 tbsp spelt flour
  • 2 tbsp cacao powder
  • 1/2 tsp baking powder
  • 75g vegan mini eggs, chopped
  • For the frosting:
  • One 300g package silken tofu, drained
  • 100g dark chocolate, melted
  • 2-3 tbsp nut butter of choice (we used Cinnamon, Hazelnut & Almond)
  • 1 tbsp cacao powder
  • 1-2 tbsp maple syrup (to taste)
  • Pinch salt

  • Vegan mini eggs to decorate

      These fudgy, delicious brownies are the perfect Easter bake for chocoholics! They are vegan friendly, simple to make and topped with a luscious ganache. We hope you enjoy making them as much as we enjoyed eating them!

      Creates one 8x8 tray of brownies. 


      1. Preheat oven to 180C and line an 8x8 brownie tin.

      2. Start by making your chocolate mixture. Very gently melt together the nut butter and butter, stirring until smooth and the butter is runny.

      3. Add in the chopped dark chocolate and continue to mix, stirring constantly until the chocolate has melted. 

      4. Now, whisk in the aquafaba and coconut milk, stirring to combine. Fold in the sugar and heat the mixture gently (you don’t want to split the chocolate!), stirring frequently, until the sugar has dissolved and the mix is glossy. Remove from the heat and set aside.

      5. In a separate mixing bowl, stir together 6 tbsp of flour, the cacao powder and baking powder. Fold in the above chocolate mix and stir to combine. The mixture should fall in a soft dollop from your spoon - if it’s slightly too runny, stir in the extra flour.

      6. Now fold in the chopped chocolate mini eggs (the easiest way to do this is in a sealed bag, then bash with a rolling pin!).

      7. Then spoon the brownie batter into your prepared tin. Bake at 180C for around 18-22 minutes, or until still slightly wobbly on top but cooked through. Allow to cool completely.

      8. In the meantime, make your frosting! Blend together all ingredients until smooth and creamy. Spread over cooled brownies, then scatter over remaining mini eggs. Store in the fridge until ready to slice and enjoy.