Crafted with vegan-friendly ingredients and topped with colourful mini chocolate eggs, our Vegan Easter Brownies are a rich, fudgy, decadent treat infused with the spirit of the season.
Welcome, Kitchen VVitches, as the Easter holidays are approaching why not take the time to mark the occasion with a sweet treat that's sure to impress at any tea party with our Vegan Easter Brownies.
In this special edition of our food blog, we're bringing you a recipe that combines the richness of chocolate with the joy of Easter, all while adhering to a vegan lifestyle. These Vegan Easter Brownies are luscious, fudgy, and bursting with chocolatey bliss, making them the perfect addition to your Easter spread or simply a delightful treat to enjoy with loved ones.
This recipe is one of the first I shared on my Instagram and TikTok over 2 years ago (yes, I cringe at my voice-over too). It has been one of the most popular ones I've had re-created by followers, and now it's time for it to join the blog. I enjoy make these with my little ones - they especially enjoy crushing the mini chocolate eggs with the tenderiser or rolling pin.
So, grab your apron, preheat your oven, and let's embark on a delicious journey together as we bake up a batch of Vegan Easter Brownies that will satisfy any sweet craving and bring a little joy, from the first bite to the last crumb!
Ingredients
227g(1 cup) vegan butter, melted
300g (1 1/2 cup) granulated sugar
240ml (3/4 cup) unsweetened plant milk
2 tsp vanilla extract
120g (1 cup) plain flour
75g (3/4 cup) unsweetened cocoa powder
1/2 tsp salt
3/4 tsp baking powder
200g (1 cup) vegan chocolate chips
80g vegan chocolate bar, melted
Vegan mini eggs or other Easter decorations (optional)
Method
Preheat your oven to 180°C fan assisted/200°C/350°F and line a 9x9 inch (23x23 cm) baking pan with baking parchment.
In a small bowl mix together melted vegan butter and sugar, then add plant milk and vanilla extract and whisk.
In a separate large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Fold in the chocolate chips.
Pour the brownie batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan
Once cooled, you can decorate the brownies with the melted chocolate and top with crushed vegan mini eggs or any other Easter decorations you like.
Slice the brownies into squares and serve.
VVitch Tips
I highly recommend either Mummy Meegz Chickee eggs, or Doisy and Dams Good Eggs for a vegan alternative to Mini Eggs - they are both delicious.
With their gooey, fudgy texture and chocolately goodness, these heavenly brownies are sure to be the centre of attention without compromising on flavour or compassion.
Happy baking!
Blessed be,