Mini Egg Brownies

Like a burst of spring in every bite, these BeeMaid Honey Mini Egg Brownies are the ultimate way to sweeten up the season. Rich, fudgy, and irresistibly chocolatey, these brownies are made with BeeMaid Honey for a soft, chewy texture and just the right touch of natural sweetness. Studded with colourful candy-coated mini eggs, they’re as fun and festive as they are delicious. Perfect for Easter celebrations, springtime gatherings, or simply brightening up your dessert tray. Easy to make and even easier to love, these brownies are a seasonal must-bake!

Gluten Free

Nut Free

Ingredients

Recipe

½ cup

Salted Butter

½ cup

BeeMaid Honey

½ cup

Granulated Sugar

Large Eggs, room temperature

1 cup

Cocoa Powder

⅓ cup

Gluten Free Flour

2 Tbsp.

Cornstarch

½ tsp.

Fine Sea Salt

⅛ tsp.

Xanthan Gum (see note)

⅛ tsp.

Baking Soda

1 cup

Mini Eggs, chopped

Directions

Preheat the oven to 325ºF and prepare an 8×8 baking pan with non-stick baking spray
and parchment paper.
In a small pot over medium heat, combine the butter, honey, and sugar together until
fully melted and smooth. Remove from the heat.
In the bowl of a stand mixer or in a large mixing bowl with electric beaters, whip the
eggs on high speed until lightened in colour and fluffy. This should take approximately
2-3 minutes.
With the mixer or beaters on low, slowly pour in the melted mixture from step 2. Mix
until combined.
Add in the cocoa powder and mix on low until fully combined. Scape down the edges
of the bowl with a spatula when needed.
Add in the flour, cornstarch, salt, xanthan gum (if using), and baking soda and again mix
until combined.
Spread the brownie batter into the prepared baking pan with an offset spatula. Top with
chopped mini eggs.
Bake for approximately 20-25 minutes or until a toothpick inserted in the middle comes
out with moist crumbs. The edges should be set but the center should appear slightly
underbaked.
Remove from the oven and allow to fully cool in the pan before slicing into 16 squares.
Enjoy!
Store any leftover brownies in an airtight container at room temperature or in the fridge for up to 7 days or frozen for up to 6 months. Note: This recipe can easily be made with regular flour or gluten free flour blend.