These fudgy Easter Egg Nest Brownies are the perfect celebration treat to surprise your guests! With 100% sugar-free and gluten-free versions, these are also diabetic-friendly without compromising on taste one bit!
Wow... It's been a WHILE! Again! I'm back for good this time thought, as I am preparing to retire from my day job and this side blog thing will become my main thing in a few months! (Hopefully!)
Have you missed me? I know I did miss you guys!
About these Healthy Brownies
These sugar-free brownie cups are the perfect bite-size treat! Made with the best ingredients, there really is nothing naughty about them. The healthy date caramel and shredded coconut give them that extra oomph! without making them any less good for your health.
The only thing you NEED to substitute to make them 100% sugar-free, diabetic-friendly, kid-proof, and all-around extra-awesome is, as all of you already know: The cadbury mini eggs. And what would be the perfect replacement you ask?
Macadamia Nuts!
We've tried and oh boy... We're still unsure which version of this recipe we like the most.
Easter Brownie Ingredients
Unsalted Butter - This one is pretty important! Unsalted because who wants salty brownies right? And then, you WANT to use butter because oil (or margarine) will make your brownies chewier, less fudgy.
Splenda Granulated Sweetener - I wasn't sure how the recipe would turn out by using splenda instead of sugar, but surprisingly, they turned out great! It could be substituted with sugar if you'd prefer. For Fudgier Brownies, use a little less splenda.
Cacao Powder - This one is a no-brainer. But make sure to use Cacao, NOT cocoa, which is a very different thing. See this article for a detailed description of the difference.
Large Eggs - Make sure to use large ones. Smaller eggs will mess up the ingredient ratios!
Whole Wheat Flour - I have decided recently that this blog would NOT be gluten-free anymore, for personal reasons. But I will try to offer substitutions whenever possible. So, for a gluten-free version, simply replace the flour with the same amount of almond flour (1:1).
Dates - I used regular dried dates, but you could use medjool dates as well. The medjool dates will require less liquid to make the caramel, so you will have to adjust the recipe yourself. The caramel should have a creamy and thick texture, not too liquid.
Unsweetened Shredded Coconut - This one is optional. Although it is a very cute looking decoration, some people just dont like the taste of coconut!
Milk - Any type of milk may be used (even water), to make the date caramel.
Candy Easter Eggs - Can be replaced with Macadamia nuts for a 100% sugar-free version!
Recipe Tips and Tricks
Sugar-Free? - As said above, replace the candy eggs with macadamia nuts!
Gluten-free? - Again, as mentioned, replace whole wheat flour with almond flour on a 1:1 ratio for a 100% gluten-free version!
Batter - Your batter should resemble thick pudding. Fill the cups to about ¾.
Measuring Butter - Measure butter melted to make sure you use the right amount. Do not overheat as you will burn the other ingredients.
More Brownie Recipes
Have you tried this Easter Egg Nest Brownie Recipe yet? Let me know how you liked it by leaving a comment & rating below! Don't forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Recipe
Easter Egg Nest Brownies
Ingredients
Brownies
- 1 cup butter unsalted
- 1 cup Splenda granulated sweetener
- ¾ cup cacao powder
- 3 large eggs
- ¼ cup whole wheat flour
Toppings
- ⅓ cup shredded coconut unsweetened
- 24 small easter candy eggs (Optional: May be replaced with macadamia nuts)
Instructions
- Preheat oven to 350F.
- Place the dates in a large bowl and cover with water to soak.
- Grease a muffin tin. (I used soft butter)
- Melt 1 cup unsalted butter (measured melted). Be cautious if using a microwave. Do notoverheat. It should stay warm.
- Gradually whisk 1 cup of Splenda granulated sweetener into the melted butter untilsmooth.
- Gradually whisk ¾ cup cocoa powder into the mixture until smooth.
- Crack the eggs in, one at a time, while whisking using a hand mixer until smooth. (Youcould also use a stand mixer).
- Gradually whisk ¼ cup whole wheat flour into the batter until smooth.
- The batter should now have a thick and gooey texture. Pour it evenly into your muffin tin.(You should have enough for 6 to 8 brownies, depending on the size of the holes in your muffin tin)
- Transfer to the oven. Bake for 12-15 minutes. My recipe yielded 8 brownies and required15 minutes of baking. Baking time will vary slightly from oven to oven.
- Remove from the oven and wait 20-30 minutes before carefully flipping the muffin tinupside down to remove the brownies. (Tip: Place a cutting board on the tin beforeflipping over and lifting the muffin tin. Voila! No mess.)
- While the brownies are cooling, drain the water off the bowl of dates, then process thedates with 1 cup of milk (any type) or water and a pinch of salt in a food processor untilsmooth. It should have the texture of thick caramel. If it is not thick enough, add somemore dates. If it is too thick, add milk, little by little. (Tip: You will have excess datecaramel; use it for other recipes, or spread it on apple slices or strawberries; kids love it!)
- Spread about 1 tablespoon date caramel evenly on top of each brownie.
- Sprinkle some unsweetened shredded coconut on each of them.
- Place the small candy eggs in the “nests.” (Alternatively, use macadamia nuts for a100% sugar-free recipe)
- Sprinkle some small candies on top.
