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!
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.
