Description
These easy Easter egg brownie bites are festive, fudgy treats topped with colorful candy eggs. Perfect for holiday parties or a fun baking activity with kids, they’re simple to make and irresistibly chocolaty.
Ingredients
Units
Scale
- 1/2 cup (115g) vegan butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
- 1 tsp vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
- Mini vegan candy-coated chocolate eggs (for topping)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper liners.
- Prepare flax eggs by mixing ground flaxseed with water in a small bowl and let sit for 5 minutes.
- In a large bowl, whisk together melted vegan butter, granulated sugar, and brown sugar.
- Add flax eggs and vanilla extract, and mix until smooth.
- Sift in flour, cocoa powder, baking powder, and salt. Mix until just combined.
- Fold in the vegan chocolate chips.
- Spoon the batter into the prepared mini muffin tin, filling each about 3/4 full.
- Bake for 12–15 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
- Immediately press 1–2 mini vegan candy eggs into the center of each brownie bite while still warm.
- Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use a silicone mini muffin tray for easier removal.
- Decorate with pastel sprinkles or shredded coconut for extra Easter flair.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 brownie bite
- Calories: 130
- Sugar: 11g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg