Mini Egg Brownies
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Prep Time
5 MINS
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Cook Time
15 MINS
- KCals 78
- Carbs 7.9G
16 Servings
Ingredients
- 100 g self-raising flour
- 50 g reduced-fat spread
- 4 medium eggs
- 2 tbsp cocoa powder
- 3 tbsp granulated sweetener
- 1 tsp baking powder
- 15 g dark chocolate chips
- 40 g mini eggs chopped or lightly crushed
Instructions
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Preheat the oven to 170°C. Line a 8 x 8 inch tin with non-stick baking paper.
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Place the flour, spread, eggs, cocoa, sweetener and baking powder into a mixing bowl. Mix with a wooden spoon until thick and fully combined.
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Scrape the mixture into the lined tin and sprinkle over the chocolate chips and half the mini eggs. Place in the oven for 15 minutes until slightly risen and set.
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Remove from the oven and sprinkle over the remaining mini egg pieces pressing lightly into the surface of the brownies. Leave to cool in the tin for a few minutes and then transfer to a wire rack. Cut into 16 squares and serve.