Mini Egg Brownies
Serves 16
10 mins prep
18 mins cook
28 mins total
A quick and delightful Easter dessert featuring mini egg brownies made with a gluten-free brownie mix, coconut cream, and mini eggs. Perfect for last-minute sweet cravings!
0 servings
1: Preheat oven to 325°F. 2: Combine 3 eggs and 3/4 cup olive oil with the packaged brownie mix. 3: Fold in 1/2 cup of mini eggs. 4: Pour batter into a greased baking dish. 5: Bake for 18 minutes. 6: Let cool completely and top with coconut cream. 7: Top with crushed mini eggs. 8: Cut and enjoy. 9: Store leftovers in the fridge.