Gluten-Free Creme Egg Brownies

Enjoy a tasty gluten-free Easter treat with these creme egg brownies. They are rich and fudgy, and they taste just like gluten-free creme eggs. Great for baking for Easter

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 gluten-free creme eggs, chopped
• 1/2 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan

In a mixing bowl, combine the gluten-free all-purpose flour and cocoa powder

In a separate bowl, whisk together the melted unsalted butter and granulated sugar until well combined

Add the eggs and vanilla extract to the butter and sugar mixture

Mix until the batter is smooth

Gradually add the dry ingredients to the wet ingredients and mix until you have a thick brownie batter

Fold in the chopped gluten-free creme eggs and semi-sweet chocolate chips

Pour the batter into the prepared baking pan and spread it 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 in the pan for about 15 minutes, then remove them from the pan and let them cool completely on a wire rack

Once cooled, cut the brownies into squares and enjoy your gluten-free creme egg brownies