• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • Recipes
  • Wellness & Travel
  • Work with me

 logo

March 27, 2021

THE BEST MINI EGG VEGAN BROWNIES

Pin69
Share
Yum1
Email
70 Shares
Jump to Recipe Print Recipe

These fudgy mini egg vegan brownies with crackled top is the only chocolate vegan dessert you’ll need this Easter! Super easy to make and only require 10 ingredients.  

Top down view of vegan mini egg chocolate brownies with a glass of milk & knife on the side

Who would have thought that when setting out to make fudgy, chocolatey, dense vegan Easter brownies, I would embark on a proper vegan brownie science quest!  

I’ve spent hours (or more like days!) researching on what makes the best vegan brownie. Those fudgy, gooey, dense, rich with crinkled crust type of brownies, you know?! I then put all of my brownie research to the test. As a result, after 5 attempts of perfecting this recipe and playing with ratios of ingredients, I think I’m finally there! But ultimately, it’s up to you to decide of course!

Top down view of vegan mini egg chocolate brownies

If you prefer your brownies on the cakey side, this recipe is not for you. You might want to try these healthier vegan chocolate brownies recipe instead.

WHAT MAKES A PERFECT VEGAN BROWNIE?

From personal experience, after experimenting with different ingredients, here’s my verdict:

  • The type of flour you use will produce difference results and textures.
  • The ratio of flour to fat has a huge impact on how gooey or cakey your vegan brownies will turn out.
  • The type of fat you use in your brownie mixture. I’ve found that dairy free butter produces the best results (refer to the ‘Key Ingredients and Substitutions’ section below for more details).
  • The quality of dark chocolate (go for the best quality you can get, preferably 80% cacao solids).
  • How long you bake the brownies in the oven and at what temperature.
Top down view of vegan mini egg brownies

CAKEY BROWNIE VS GOOEY BROWNIE

If you’re wondering on what makes brownies gooey, fudgy, rich and less cakey, the answer is the ratio of fat to flour. If you have more flour in the recipe than fat, it’ll result in a cakey brownie. On the other hand, more fat (ie butter & chocolate) produces a gooey, fudgy brownie. This video from Martha Stewart explains the science behind the perfect brownie really well.

HOW TO GET THAT SHINY CRACKLY CRUST ON YOUR VEGAN BROWNIES

Although Google comes up with a few factors which contribute to the brownies with crackly top but the majority of them seem to do with how and when you add the beaten eggs to the mixture. Shirley Corriher, the author of BakeWise, writes that ‘shiny, crackly crust is actually a very thin layer of meringue that arises when eggs are beaten into creamed butter and sugar’. 

Close up view of vegan mini egg  brownie

Because we’re dealing with vegan brownies, we’re not using eggs, obviously. So instead, I decided to imitate the texture of the egg meringue by whipping aquafaba (chickpea water) and sugar together. Ta dah! It seemed to have worked a treat!   

 KEY INGREDIENTS AND SUBSTITUTIONS

  • Dark chocolate
    Use good quality dark chocolate, at least 80% cocoa solids. I’m using two types of chocolate: a dark chocolate bar and dark chocolate buttons. You can use dark chocolate chips instead of buttons. Otherwise, use another dark chocolate bar and cut it into chunks.  
  • Dairy free butter
    If you want that rich brownie flavour, butter works the best. Make sure you use solid butter, not buttery spread. I like using plant-based Flora unsalted butter. I experimented with coconut oil too. Although it works, its coconut flavour is quite overpowering in the brownie. However, if you don’t mind that, feel free to use coconut oil.
A stack of vegan mini egg brownies
  • Raw cacao powder
    I used this organic cacao powder. Don’t confuse it with cocoa powder, which normally has a lot of added sugar and other additives. You can read about the difference between cacao and cocoa powder in my post here.  
  • Plain flour
    I experimented with making these vegan brownies gluten free and tried using buckwheat flour instead of plain flour. The nutty taste was quite strong and the brownies came out more cakey. So, I’d recommend sticking with plain flour here to get the best results.  
  • Aquafaba (chickpea water)
    As I mentioned above, we’re using aquafaba to imitate the egg meringue to get that crackly shiny brownie top. This ingredient is essential in this recipe and I wouldn’t recommend skipping it. And by the way, if you’re worried about tasting chickpeas in brownies, I promise you won’t at all!  
Top down view of vegan chocolate mini egg brownies
  • Coconut sugar
    As brownies already have quite a bit of sugar from dark chocolate & mini eggs, I’m using unrefined sugar for a slightly healthier alternative. You can by all means substitute coconut sugar for plain white sugar.
  • Dairy free mini chocolate eggs
    As I’ve made these vegan brownies for Easter, I’m using dairy free mini eggs, which add a lovely crunch to the brownies as you bite in. You can substitute mini eggs for chocolate buttons or chips.

HOW TO MAKE FUDGY MINI EGG VEGAN BROWNIES. STEP BY STEP GUIDE.

To make things really simple for you, so that you can bake those mini egg vegan brownies to perfection, here’s a step by step guide.

STEP 1

Firstly, add plain flour, salt and cacao powder in a big mixing bowl and stir to combine. Set aside.  

STEP 2

Combine butter and dark chocolate in a bowl. Place the bowl over a pan of simmering water. Most importantly, ensure that the bowl is snug and doesn’t touch the water. Melt the butter and chocolate, stir to combine. Alternatively, you can do this stage by short bursts in the microwave if you prefer. Just make sure not to burn the chocolate, otherwise you’ll have to start again.

STEP 3

Combine aquafaba (chickpea water) & coconut sugar in a mixing bowl and whisk for 2-3 minutes until all the sugar is incorporated and the mixture is bubbly and foamy. Then whisk in the vanilla extract.

STEP 4

Pour the melted chocolate and butter into the bowl of flour and cacao.

STEP 5

Add whipped aquafaba to the flour mixture and mix to combine until smooth. Make sure not to overmix.

STEP 6

Now fold in chocolate buttons into the brownie mixture.

STEP 7

Transfer the batter into the square baking tin lined with parchment paper and spread evenly. Bake at 170C (fan) for 10 minutes.

STEP 8

Take the pan out of the oven and dot mini eggs into the mixture by gently sinking them into the batter with your fingers. I put a mixture of whole & halved mini eggs. Bake for a further 7 minutes.

Top down view of vegan brownies in a pan with mini chocolate eggs

STEP 9

Finally, remove from the oven and let the brownies cool down completely before cutting them into squares.

Top down view of vegan mini egg brownies, Easter chocolate eggs on the side

HOW LONG TO BAKE VEGAN BROWNIES IN THE OVEN

The oven time and temperature are really important in getting the brownies gooey and fudgy. When testing this recipe, I found that even a couple of extra minutes in the oven can turn the fudgy brownie into a cakey one.  

To test if a brownie is ready, take it out of the oven and insert a wooden toothpick into the centre. When you take it out, it should have a little bit of batter and crumbs on it, because we’re going for a fudgy brownie here. If it comes out totally clean, I’m afraid you might have overbaked the brownies.

In addition, as all ovens differ, I’d advise to do the toothpick test at a 15 minutes interval. Remember that brownies will continue to cook once you’ve taken them out of the oven, so it’s best to underbake them than overbake.

Top down view of vegan mini egg brownies

THESE MINI EGG VEGAN BROWNIES ARE NOT JUST FOR EASTER!

You can certainly make these fudgy vegan brownies all year round, not just for Easter. Just replace mini eggs for chocolate chips (you can use dairy free milk buttons too). Above all, they’ll taste just as delicious!

LOOKING FOR MORE CHOCOLATE VEGAN DESSERTS?

Try some of the readers’ favourite below, for instance:

  • EASY FLUFFY VEGAN CHOCOLATE MOUSSE WITH AQUAFABA
  • GLUTEN & DAIRY FREE CHOCOLATE & DATE BALLS (VEGAN)
  • HEALTHIER VEGAN CHOCOLATE BROWNIES (GF, SUGAR FREE)
  • VEGAN CHOCOLATE & BLOOD ORANGE TART
  • HEALTHY VEGAN CHOCOLATE TARTS (GF)

In conclusion, I really hope you’ll give these fudgy mini egg vegan brownies a try. If you recreate this recipe, I’d love to read your comments and hear your feedback because they really make my day. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest .

Healthfully yours,

Tania x

Top down close up view of vegan mini egg brownie

THE BEST MINI EGG VEGAN BROWNIES

Tania Pilcher | Fit Foodie Nutter
These fudgy mini egg vegan brownies with crackled top is the only chocolate vegan dessert you’ll need this Easter! Super easy to make and only require 10 ingredients.
4.2 from 5 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 17 mins
Total Time 42 mins
Course Dessert, Snacks
Cuisine British
Servings 16

Equipment

  • Electric whisk
  • Mixing bowls
  • Small saucepan
  • Spatula
  • 9 x 9 inches cake tin

Ingredients
  

  • 120 g plain flour
  • 30 g raw cacao powder
  • 1/4 tsp finely ground sea salt
  • 100 g dark chocolate 80% cocoa solids
  • 100 g dairy free butter not buttery spread
  • 135 ml aquafaba water from 1 tin of chickpeas
  • 100 g coconut sugar or granulated white sugar
  • 1/2 tbsp vanilla extract
  • 50 g dark chocolate buttons (or chocolate chips) quartered if they’re large buttons
  • 50 g dairy free mini eggs you can use dark chocolate or dairy free milk chocolate instead

Instructions
 

  • Preheat the oven to 170C (Fan) / 190C conventional oven / 375F and line a square cake tin (9 x 9 inches) with parchment paper.
  • Add plain flour, salt and cacao powder in a big mixing bowl and stir to combine. Set aside.
  • Combine butter and dark chocolate in a bowl. Place the bowl over a pan of simmering water. Ensure that the bowl is snug and doesn’t touch the water. Melt the butter and chocolate, stir to combine.
  • Combine aquafaba & coconut sugar in a mixing bowl and whisk for 2-3 minutes until all the sugar is incorporated and the mixture is bubbly and foamy. Whisk in the vanilla extract.
  • Pour the melted chocolate and butter into the bowl of flour and cacao.
  • Add whipped aquafaba to the flour mixture and mix to combine until smooth. Make sure not to overmix.
  • Fold in chocolate buttons into the brownie mixture.
  • Transfer the batter into the square baking tin lined with parchment paper and spread evenly. Bake for 10 minutes.
  • Take the pan out of the oven and dot mini eggs into the mixture by gently sinking them into the batter with your fingers (I used a mixture of whole & halved mini eggs). Bake for a further 7 minutes.
  • Remove the tin from the oven and let the brownies cool down completely before cutting them into squares.

Notes

*For best results I highly recommend using the gram measurements (with a digital scale), rather than cup conversions. Cup measurements are not accurate enough for baking and I cannot guarantee the best results if you use them.*
Keyword vegan mini egg brownies, vegan brownies, fudgy vegan brownies
Making this? I’d love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter

Related Posts:

  • THE BEST QUICK & EASY VEGAN STICKY AUBERGINE
    THE BEST QUICK & EASY VEGAN STICKY AUBERGINE
  • THE BEST CREAMY VEGAN MUSHROOM STROGANOFF
    THE BEST CREAMY VEGAN MUSHROOM STROGANOFF
  • 10 BEST VEGAN ROAST RECIPES YOU HAVE TO TRY
    10 BEST VEGAN ROAST RECIPES YOU HAVE TO TRY
  • THE BEST SAVOURY VEGAN PANCAKES WITH AVOCADO
    THE BEST SAVOURY VEGAN PANCAKES WITH AVOCADO

Filed Under: Recipe, Snacks, Sweet, Vegan Tagged With: chocolate vegan brownies, mini egg vegan brownies, vegan brownies, vegan chocolate dessert

Reader Interactions

Comments

  1. Jen says

    March 27, 2021 at 2:04 pm

    5 stars
    My kids and I had fun making these today. I had to stash some of the candies so they didn’t eat them all before baking though, haha! They were a total hit!

    Reply
    • Tania says

      March 27, 2021 at 2:14 pm

      Thank you so much Jen! I’m so glad your little ones enjoyed them!

      Reply
  2. Julia says

    March 27, 2021 at 2:08 pm

    What a delicious Easter treat!

    Reply
    • Tania says

      March 27, 2021 at 2:13 pm

      Thank you Julia!

      Reply
  3. Biana says

    March 27, 2021 at 2:25 pm

    5 stars
    These brownies look great, perfect for spring!

    Reply
    • Tania says

      March 27, 2021 at 3:07 pm

      Thank you Biana!

      Reply
  4. Jill says

    March 27, 2021 at 2:36 pm

    5 stars
    I cannot resist a dessert made with mini eggs. These brownies look so chocolatey and delicious.

    Reply
    • Tania says

      March 27, 2021 at 3:07 pm

      Thank you Jill. I was very chuffed to have found some delicious vegan Easter eggs, after hunting them down for ages!

      Reply
  5. Shanna O. says

    March 27, 2021 at 2:50 pm

    5 stars
    These look so good and I can’t wait to try them for Easter.

    Reply
    • Tania says

      March 27, 2021 at 3:06 pm

      Thank you Shanna! Let me know how you’ll get on!

      Reply
  6. Bella says

    March 28, 2021 at 11:48 am

    1 star
    these look awful! so stodgy and dull as dishwasher!

    Reply
    • Tania says

      March 29, 2021 at 3:50 pm

      Hi Bella. Thank you for taking your valuable time to post a comment. May I ask if you’ve actually made them?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

Let’s Get Social

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

LET’S BE FRIENDS

fit.foodie.nutter

Tania • Fit Foodie Nutter •
Now that the strawberry season is in full swing, t Now that the strawberry season is in full swing, this vegan strawberry galette is back in the menu. It’s one of the easiest desserts you’ll ever make 😌 A great recipe for using up those juicy summer strawberries 🍓 Find the recipe on the blog: https://fitfoodienutter.com/recipe/easy-vegan-strawberry-galette/
Thank you to @riadkniza for a beautiful night of o Thank you to @riadkniza for a beautiful night of outstanding Moroccan food 🥘 Such an unforgettable experience & so much delicious inspiration 🧑‍🍳
The best veggie msemen in Marrakech & the views ar The best veggie msemen in Marrakech & the views are just stunning 🇲🇦 @foundouk_gargaa_marrakech #marrakech #morocco #moroccotravel #moroccanfood #marrakechstyle #visitmorocco #visitmarrakech
In love with the beautiful blues of YSL Majorelle In love with the beautiful blues of YSL Majorelle Gardens 💙 #morocco #majorellegarden #marrakech #marrakech🇲🇦 #moroccotravel #visitmorocco @visit_morocco_ @simplymorocco
Follow on Instagram

WINNER OF HEALTH BLOG AWARDS 2018. BEST RECIPE BLOG

Health Blog Awards 2018 logo

CHECK OUT MY RECIPES AT

Foodgawker badge

Footer

Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

MOST RECENT RECIPES

Overhead view of spring vegetable tart
Heart-shaped vegan Valentine’s cheesecake with raspberries on a black plate
Vegan scallops with pea puree

Stay connected

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2023 on the Brunch Pro Theme