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Easter Egg Microwave Flourless Brownie

Prep Time 5 minutes
Baking Time 5 minutes
Baking Pan Silicone Loaf Pan 21cm
Serves 2 x 21cm loaf pan brownies


  • 150g unsalted butter, melted
  • 150g dark chocolate 70% cocoa, finely chopped
  • 2 eggs, room temperature
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 cup almond meal
  • 1/3 cup gluten free flour
  • ¼ cup cocoa
  • ½ teaspoon baking powder
  • Pinch of salt
  • 130g caramel filled Easter eggs, halved

    A fun, tasty and super quick brownie recipe to make at home with the family this Easter.

    Step 1

    Place butter in a 21cm Wiltshire Silicone Loaf Pan and microwave for 30 seconds-1 minute or until melted.

    Step 2

    Transfer butter to a bowl and add chocolate. 

    Step 3

    Stand for 5 minutes or until chocolate has melted into butter.

    Step 4

    Add eggs, sugar and vanilla and mix to combine.

    Step 5

    Sift over almond meal, flour, cocoa, baking powder and salt. 

    Step 6

    Add most of the Easter eggs, reserving ½ cup for on top of the brownies, and mix well to combine.

    Step 7

    Transfer half the mixture to the silicon loaf pan and smooth over with a spoon.

    Step 8

    Scatter with half the remaining Easter eggs, pushing into the batter.

    Step 9

    Microwave on 70% power for 4 ½ -5 minutes or until just cooked through and bubbling.

    Step 10

    Chill for 5 minutes then carefully ease-out of the loaf pan onto a plate lined with baking paper. Chill.

    Step 11

    Repeat with remaining mixture and Easter eggs.

    Step 12

    Chill both brownies for a further 10 minutes then cut with a hot knife and serve.

    **if you have flour and want the gluten substitute the almond meal and gluten free flour for 1 cup (150g) plain flour.


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