This Easter chocolate brownie is a great way to celebrate this beautiful holiday. It’s easy to make and you can share it with your family and friends.
What you’ll need:
Coconut oil
I used coconut oil in this recipe because I love the subtle coconut flavour it adds to the brownies. However, I am sure you could substitute this for any kind of oil you have at home. I would probably stay away from olive oil as it might be a tad overpowering in this recipe.
Dark chocolate
We always have a block of dark chocolate at home. I really enjoy it and it’s a bonus that it is also great for baking! My favourite is the Whittakers 72% cocoa Dark Ghana chocolate but you could use any chocolate you like.
Chickpea flour
Chickpea flour is one of my favourite gluten-free flours. If you’re interested in learning more about chickpea flour or other gluten-free flours, have a look at my post on How to use gluten-free flour. If you don’t have chikpea flour you could use regular flour. Although I haven’t made this brownie with regular flour I’m sure it would work. You might just have to adjust the amount of milk.
Sugar
Sugar is definitely a pantry staple. Although I prefer to stay away from white sugar, that’s the only thing I had on hand.
Easter Chocolate Brownie
Ingredients
- ⅔ cup Coconut oil
- 160 g Dark chocolate
- 1 cup Almond milk
- 8 Tbsp Sugar
- 2½ cuo Chickpea flour
- 1 tsp Baking soda
- ½ tsp Salt
Instructions
- Pre-heat the oven to 150°C (302°F) and line a square cake pan (23 cm) with baking paper.
- Add the coconut oil and dark chocolate to a mixing bowl and heat until fully melted (I usually make a double boiler by putting the mixing bowl on top of a pot filled with boiling water).
- Add the milk and stir well. Sift the chickpea flour, sugar and baking soda into the bowl. Stir everything together until you get a thick, creamy batter but be careful not to over mix.
- Pour the brownie batter into the pan. Bake the brownie for 15-20 minutes (depending on your oven). Insert a knife into the centre and if it comes out clean they are good to go! As hard as it sounds, let the brownies cool for at least 10 minutes before getting into it. Top with speckled eggs (this is optional) and enjoy!
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