Go Back Email Link
–+ servings
Vegan Mini Egg Brownies
Print Recipe
No ratings yet

Vegan Mini Egg Brownies

These Easter themed Vegan Mini Egg Brownies are soft and fudgey with the crunch of vegan mini eggs. Why not bake them for Easter?
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: banana, cocoa powder, light brown sugar, mini eggs, self raising flour, soy milk, sunflower oil
Servings: 9 brownies
Calories: 256.19kcal

Equipment

  • Large bowl
  • 9 x 9 inch tin

Ingredients

  • 2 bananas ripe
  • 4 tbsp sunflower oil or other unflavoured oil
  • 175 grams light brown sugar
  • 4 tbsp soy milk or other non dairy milk
  • 100 grams self raising flour sifted
  • 4 tbsp cocoa powder sifted
  • 100 grams vegan mini eggs roughly chopped

Instructions

  • Preheat your oven to 180C / 350F / gas 4 and line a 23 X 23 cm (9 inch by 9 inch) cake tin / brownie pan with grease proof paper.
  • Mash the bananas in a large bowl using a fork.
  • Next add in the sugar, oil, milk and mix well.
  • Sift the flour and cocoa powder into the bowl and mix well.
  • Add 2/3rds of the chopped mini eggs to the batter and stir through.
  • Pour the batter into your lined tin and make sure it is level.
  • Sprinkle over the remaining 1/3rd of mini eggs.
  • Bake in the centre of the oven for 25 minutes or until the brownies are springy to the touch.
  • Let the brownies cool before cutting into 9 equal pieces.

Nutrition

Calories: 256.19kcal | Carbohydrates: 42.23g | Protein: 2.8g | Fat: 9.53g | Saturated Fat: 2.47g | Polyunsaturated Fat: 0.43g | Monounsaturated Fat: 5.36g | Trans Fat: 0.02g | Cholesterol: 1.67mg | Sodium: 17.28mg | Potassium: 174.03mg | Fiber: 2.1g | Sugar: 29.25g | Vitamin A: 68.09IU | Vitamin C: 2.83mg | Calcium: 44.18mg | Iron: 0.78mg