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Cream Egg Brownies

Prep Time10 mins
Cook Time30 mins
Servings: 9 Squares


  • 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)


  • 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.