A recipe just in time for Easter including an Easter favourite, Cadbury Creme Eggs. The Cadbury creme eggs are optional because the base of the recipe is reasonably healthy when you don’t add the eggs. However, it is that time of year when the Easter bunny is knocking at the door!
These brownies give a very fudgy consistency. In this base recipe, pumpkin is used to substitute in for the egg. Pumpkin does a great job binding the ingredients together. Chia seeds soaked in water could also be used as an egg substitute if you do not have time to cook, steam, puree and chill the pumpkin beforehand.
- ½ cup cocoa
- 1 cup plain flour
- 1 tsp baking powder
- 1 tsp cornflour
- ¼ tsp salt
- ½ cup castor sugar
- ½ cup yoghurt
- 1 cup pumpkin puree, cooled
- ½ tsp vanilla essence
- 2 tbsp coconut oil
- 1 x 130g packet of Cadbury Mini Crème Eggs
- Steam, puree and refrigerate the pumpkin in advance. (I made mine the night before as extra with dinner.)
- Preheat the oven to 180oC and grease an 8”x8” brownie/cake tin.
- Measure out and add the dry ingredients (excluding the Cadbury crème eggs) to a bowl.
- In a separate bowl, mix the wet ingredients and then add them to the dry ingredients.
- Check the batter for sweetness (add more sugar if required remembering that the Cadbury crème eggs will add sweetness too).
- Remove the foil from the Cadbury crème eggs and break them in half. Add the eggs to the batter. After mixing in the chunks of crème eggs, spread the batter out in your tin evenly.
- Place brownies into the oven to bake for 30-40min. (Test that the brownies are cooked after 30min with a skewer, if not leave to bake for an extra few minutes).