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Easter Chocolate Brownie

10 Minutes + 25 Minutes Baking



My Easter Chocolate Brownie is the perfect way to celebrate the holiday season in style. This decadent dessert is made with wholesome ingredients and prepared in a healthier and more nutritious version, so you can indulge without the guilt.

Rich and chocolatey, this dessert is made with real cocoa powder and sweetened with natural sweeteners like maple syrup and apple sauce. It’s also gluten-free and lactose-free, so it’s suitable for those with dietary restrictions or preferences. Whether you’re looking for a dessert to share with family and friends or a special treat just for yourself, my Easter Chocolate Brownie is sure to please. So go ahead and indulge in this healthier and more nutritious version of a classic dessert – your taste buds (and your waistline) will thank you!



Adjust Servings
135 grams chickpea flour
60 grams cocoa powder
2 tablespoons coconut flour
1 teaspoon baking soda
3 eggs *medium size
125 grams apple sauce
100 grams granulated sweetener
2 tablespoons maple syrup
75 grams chocolate chips
To Finish:
white chocolate chunks
mini Easter eggs
Nutritional Information
185 Calories
9 g Fat
6 g Protein
25 g Carbs
13 g Sugars


Make the batter
Start by preheating your oven to 180°C and lining an 20x20cm baking dish with parchment paper. This will prevent the brownies from sticking to the bottom of the dish and make them easier to remove. In a large mixing bowl, whisk together the chickpea flour, cocoa powder, coconut flour, and baking soda. Be sure to mix everything thoroughly so that there are no lumps or clumps in the dry ingredients.
In a separate bowl, beat the eggs until they're light and frothy. Then, mix in the unsweetened applesauce, sweetener, and maple syrup. You can use any type of sweetener you like, such as monk fruit, stevia, or erythritol. Just be sure to adjust the amount of sweetener to your liking. Pour the wet ingredients into the bowl with the dry ingredients and stir until a thick batter forms. Use a spatula or wooden spoon to mix everything together, making sure that there are no dry pockets of flour left in the batter. Fold in the chocolate chips until they're evenly distributed throughout the batter.
Mark as complete
Bake it!
Pour the batter into the prepared baking dish and spread it out evenly with a spatula. Make sure the batter is spread evenly in the pan so that the brownies cook evenly. Top with white chocolate chunks and crushed mini Easter eggs.
Bake the brownies for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The baking time may vary depending on your oven and the size of your baking dish, so keep an eye on the brownies as they bake. Once the brownies are done, take them out of the oven and let them cool in the baking dish for 10 minutes. This will allow them to set and become more firm. After 10 minutes, remove the brownies from the baking dish and let them cool completely on a wire rack. Once they're cooled, slice them into squares and serve.
Mark as complete
Chickpea flour and coconut flour are great gluten-free alternatives to regular flour, and they also add some extra protein and fiber to this recipe.
Maple syrup is a natural sweetener that adds a rich flavor to these brownies, but you can use honey or agave nectar if you prefer.
If you prefer a fudgier texture, you can add an extra egg to the recipe or reduce the baking time slightly.
Unsweetened applesauce is a great substitute for oil or butter in baking recipes, as it adds moisture and sweetness without adding fat.

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