Easter Egg Microwave Flourless Brownie by Wiltshire

Easter Egg Microwave Flourless Brownie by Wiltshire (2)

This Easter Egg Microwave Flourless Brownie by Wiltshire is a fun, tasty and super quick brownie recipe to make at home with the family this Easter!

With Easter only a couple of weeks away, iconic kitchenware brand, Wiltshire has been working with recipe developers to create some delicious and sweet Easter-themed treats with their Rose Gold bakeware and silicone ranges.

RatingDifficultyBeginner

Prep Time5 minsCook Time5 minsTotal Time10 mins

 150g unsalted butter, melted
 150g dark chocolate 70% cocoa, finely chopped
 2 room temperature eggs
 1 cup (220g) caster sugar
 1 tsp vanilla extract
 1 cup (100g) almond meal
 1/3 cup (50g) gluten free flour
 ¼ cup (25g) cocoa
 ½ tsp baking powder
 Pinch of salt
 130g caramel filled Easter eggs, halved

Note: If you have flour and want the gluten substitute the almond meal and gluten-free flour for 1 cup (150g) plain flour.

1

Place butter in a 21cm Wiltshire Silicone Loaf Pan and microwave for 30 seconds-1 minute or until melted.

2

Transfer butter to a bowl and add chocolate.

3

Stand for 5 minutes or until chocolate has melted into butter.

4

Add eggs, sugar and vanilla and mix to combine.

5

Sift over the almond meal, flour, cocoa, baking powder and salt.

6

Add most of the Easter eggs, reserving ½ cup on top of the brownies, and mix well to combine.

7

Transfer half the mixture to the Wiltshire silicon loaf pan and smooth over with a spoon.

8

Scatter with half the remaining Easter eggs, pushing into the batter.

9

Microwave on 70% power for 4 ½ -5 minutes or until just cooked through and bubbling.

10

Chill for 5 minutes then carefully ease out of the loaf pan onto a plate lined with baking paper. Chill.

11

Repeat with the remaining mixture and Easter eggs.

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Ingredients

 150g unsalted butter, melted
 150g dark chocolate 70% cocoa, finely chopped
 2 room temperature eggs
 1 cup (220g) caster sugar
 1 tsp vanilla extract
 1 cup (100g) almond meal
 1/3 cup (50g) gluten free flour
 ¼ cup (25g) cocoa
 ½ tsp baking powder
 Pinch of salt
 130g caramel filled Easter eggs, halved

Directions

1

Place butter in a 21cm Wiltshire Silicone Loaf Pan and microwave for 30 seconds-1 minute or until melted.

2

Transfer butter to a bowl and add chocolate.

3

Stand for 5 minutes or until chocolate has melted into butter.

4

Add eggs, sugar and vanilla and mix to combine.

5

Sift over the almond meal, flour, cocoa, baking powder and salt.

6

Add most of the Easter eggs, reserving ½ cup on top of the brownies, and mix well to combine.

7

Transfer half the mixture to the Wiltshire silicon loaf pan and smooth over with a spoon.

8

Scatter with half the remaining Easter eggs, pushing into the batter.

9

Microwave on 70% power for 4 ½ -5 minutes or until just cooked through and bubbling.

10

Chill for 5 minutes then carefully ease out of the loaf pan onto a plate lined with baking paper. Chill.

11

Repeat with the remaining mixture and Easter eggs.

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Easter Egg Microwave Flourless Brownie by Wiltshire
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