This delicious, moreish recipe really promotes ‘balance’: With a secretly healthy brownie base topped with a thick, rich chocolate frosting and some cheeky Mini Eggs on top – these would make great, lower sugar treats for kids!
Not-So-Naughty Mini Egg Brownies
- For the Brownies
- 3 tbsp coconut oil
- 3 tbsp no added sugar chocolate spread
- 2-3 large chunks cooked beetroot
- 4 tbsp cacao or cocoa powder
- 50g stevia or coconut sugar
- 75g plain gluten-free flour
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla extract
- 50ml almond milk
- For the Frosting
- 4 tbsp no added sugar chocolate spread
- 1 tsp coconut oil
- 4 tbsp coconut milk (from a can)
- Small pack of Mini Eggs
Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
Gently melt the coconut oil and Jim Jam’s spread then set aside to cool for 5 minutes.
Place the cooked beetroot, cacao, stevia/coconut sugar, flour, baking power, eggs, vanilla and almond milk in to your Ninja Kitchen blender and whizz up until smooth. Now pour in the melted coconut oil and chocolate spread mixture and blend again to form a batter.
Spread the mixture out evenly in the prepared tin and bake for 25-30 minutes, until firm and risen slightly. Leave to cool in the tin then slice into 9-12.
Meanwhile make the frosting: Gently melt the chocolate spread and coconut oil, then remove from the heat and whisk in the coconut cream from the can until you have a smooth sauce. Chill in the fridge for at least 30 minutes to firm up.
Once the brownies have cooled, remove from the tin then spread over some of the frosting on each one. Now decorate with a couple of Mini Eggs on top of each – and enjoy!
Keep any remaining brownies in an airtight container in the fridge for up to 2 days.