Flour-free and gluten-free fudgy brownies with mini eggs: a delicious Easter treat

These fudgy flourless and gluten-free brownies are a chocolate lover's delight, especially perfect for those who prefer or need gluten-free treats. Rich in dark chocolate and enhanced with the texture of almond flour and rice flour, these brownies are dense, moist and irresistibly fudgy. replaces the word nice with emptypped with colorful mini eggs, they make a festive addition to any Easter celebration or a delicious treat any time of year.

Why you'll love this: These brownies are not only delicious, but also cater to gluten sensitivity without compromising taste or texture. Almond flour imparts a nutty flavor and adds richness, while rice flour keeps the brownies light and fluffy. The mini eggs add a playful touch and a slight crunch, making each bite a wonderful surprise.

Perfect occasion: Ideal for Easter gatherings, spring picnics or as a special dessert that can be enjoyed by those following a gluten-free diet. They're also perfect for school events, family gatherings, or as a comforting treat to brighten up a weekend at home.

Decorating Tips: Once the brownies have cooled slightly, sprinkle the tops with mini eggs, gently pressing them against the surface to stick. For an even more festive look, you can drizzle white or milk chocolate on top, or sprinkle with colored sugar for a little sparkle before adding the eggs.

Ingredients:

• 200g dark chocolate
• 85g unsalted butter
• 1/4 teaspoon of salt
• 3/4 cup brown sugar
• 1 teaspoon of vanilla extract
• 2 large eggs
• 2/3 cup almond flour
• 1/3 cup rice flour
• Mini eggs to garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring constantly to avoid burning. Remove from heat once completely melted and smooth.
3. Stir in salt, brown sugar and vanilla extract until well combined.
4. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and glossy.
5. Stir in the almond flour and rice flour until just combined, being careful not to overmix.
6. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
7. Bake for 20 to 25 minutes, or until the edges are set but the center is still slightly soft.
8. Remove from the oven and immediately press the mini eggs onto the top of the brownies while they are still warm.
9. Let the brownies cool completely in the pan on a wire rack before cutting them into squares.

Enjoy these delicious gluten-free and flourless brownies, a sweet treat that combines the joy of Easter with the deliciousness of rich, melting chocolate!