Mini Egg Brownies


  • ½ cup 
    Salted Butter
  • ½ cup 
    BeeMaid Pure Liquid Honey
  • ½ cup 
    Granulated Sugar
  • Large Eggs, room temperature
  • 1 cup 
    Cocoa Powder
  • ⅓ cup 
    Gluten-Free Flour Blend
  • 2 Tbsp. 
  • ½ tsp. 
    Fine Sea Salt
  • ⅛ tsp. 
    Xanthan Gum (see note)
  • ⅛ tsp. 
    Baking Soda
  • 1 cup 
    Mini Eggs, chopped


1. Preheat the oven to 325ºF and prepare an 8x8 baking pan with non-stick baking spray 
and parchment paper.
2. In a small pot over medium heat, combine the butter, honey, and sugar together until 
fully melted and smooth. Remove from the heat.
3. 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.
4. With the mixer or beaters on low, slowly pour in the melted mixture from step 2. Mix 
until combined.
5. Add in the cocoa powder and mix on low until fully combined. Scape down the edges 
of the bowl with a spatula when needed.
6. Add in the flour, cornstarch, salt, xanthan gum (if using), and baking soda and again mix 
until combined. 
7. Spread the brownie batter into the prepared baking pan with an offset spatula. Top with 
chopped mini eggs.
8. 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 
9. Remove from the oven and allow to fully cool in the pan before slicing into 16 squares. 
10. 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. Simply swap the gluten-free flour blend 
with all-purpose flour. Omit the xanthan gum if you are using regular flour or if the gluten-free 
flour blend already contains it.