Mini Eggs brownie

16 servings, ready in 40 minutes

Delicious no-added-sugar Easter brownies made with SPLENDA® Stevia Crystal.

Serves: 16
Preparation time: 40 minutes


Preheat your oven to 180C. Line a 20x20cm baking pan with parchment paper.

In a bowl mix butter and dark chocolate. Microwave for 30 seconds.

Combine the dry ingredients: almond flour, Splenda Stevia, dark cocoa powder, baking powder.

In a large mixing bowl, crack the eggs and beat with a mixer until frothy. Add vanilla extract, the butter and chocolate mixture and continue mixing.

Slowly mix in the dry ingredients, until you get a brownie batter consistency.

Transfer the batter to the baking pan, then add the Mini Eggs over the top of the brownies and bake for 15-20 minutes. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them.

Insert a skewer in the centre of the brownie, it has to be slightly moist when touching.

Let cool; cut into squares.


  • 48 g almond flour
  • 3 eggs, at room temperature
  • 10 tbsp unsalted butter, softened
  • 30 g dark cocoa powder
  • 50 g dark chocolate (baking bar or morsels)
  • 115 g SPLENDA® Stevia Crystal
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 100 g Mini chocolate eggs

Nutrition information

per serving
Energy 167kcal
Fat 12.00g
of which saturates 6.30g
Carbohydrate 14.0g
of which sugars 5.90g
Protein 2.90g
Salt 0.05g

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