Gluten free and Vegan Cream Egg Brownies
Gooey, chocolatey and delicious, filled with vegan cream eggs and gooey chocolate truffle eggs – these gluten free, dairy free and vegan brownies are a treat everyone will love! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions:
Which Cream eggs do you use?
I use the Mummy Meagz Vegan Cream Eggs which are available to purchase online.
Which chocolate eggs do you use?
I use the Rhythm 108 Truffle Chocolate Eggs which are available to purchase online or in some UK supermarkets.
Which cocoa powder do you use?
My favourite cocoa powder to bake with is the Dr. Oetker Cocoa Powder which is naturally dairy free however any dairy free cocoa powder would work.
How long will these brownies last?
These brownies will last for up to 5 days.
Which tin do you use?
I use a standard 20cm springform square baking tray to make my brownies. You can purchase one by clicking here.
Cream Egg Brownies
Ingredients
- 115 g dairy free butter
- 250 g granulated sugar
- 80 ml soy milk
- 2 teaspoons vanilla extract
- 120 g gluten free plain flour
- 1/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 75 g cocoa powder
- 100 g dairy free chocolate chips
- 5 vegan cream eggs (Cut in half – see FAQs)
- Handful of vegan truffle eggs (See FAQs)
Instructions
- Preheat your oven to 190°C and grease and line a 20cm square baking tray with baking paper.
- Melt your dairy free butter (I usually do this in a saucepan on the hob) and then whisk together your hot melted butter and granulated sugar until combined.
- Add your soy milk and vanilla extract and continue to whisk for a couple more minutes.
- In a separate bowl combine your flour, baking powder, cocoa powder, xanthan gum and salt.
- Add your dry ingredients to the wet ingredients and mix well.
- Fold in your dairy free chocolate chips and then pour the batter into your lined baking tray. Bake in the oven for 20 minutes.
- Remove from the oven, press the vegan cream eggs and truffle eggs into the top and then place back into the oven for 5-10 minutes.
- Remove from the oven and leave to cool completley. I prefer to put my brownies in the fridge for a few hours once cool to completely solidify and then remove from the fridge and cut into squares.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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