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Easter Inspiration


Mrs Higgins: Easter Chocolate Brownies

Recipes  (and photography) provided by Coeliac NZ member Nicole Percy

Makes 4

4 Mrs Higgins Choc Fudge Brownies (use code NOGLUTEN20 until 31st March 2021 to receive a discount)

50g butter softened
75g icing sugar
1 tbsp freeze dried strawberry
1tbsp water

1 tbsp freeze dried strawberry
1 1/2 tsp icing sugar
You will also need an easter stencil, see how to make one below.

1.    Place softened butter in a bowl and mix on high speed until smooth and pale. Add icing sugar, freeze dried strawberry and water, mix through.
2.    Carefully slice each brownie through the middle. Ice the bottom half and put the top back on.
3.    Mix the icing sugar and freeze dried strawberry in a small bowl. Put you parchment paper stencil in place on the brownie and dust with the strawberry powder. Carefully
lift parchment paper off to leave an easter shape on the brownie.

Notes: You can use plain icing sugar instead of strawberry powder. To make stencils draw your easter shape on a piece of parchment paper large enough to cover brownie and cut shape out.

If you would like to make your own brownies, Nicole has shared her favourite recipe here.

Chocolate Brownie Recipe

150g dark baking bits* or chocolate broken into pieces
200g butter cubed
1 1/2 cups of coconut sugar
4 eggs
1 tsp vanilla essence
3/4 cup flour

1.    Preheat oven to 160ºc. Grease and line a 27x17cm slice tin with baking paper.
2.    Melt butter and chocolate on a low heat stirring occasionally until melted and smooth. Set aside to cool slightly.
3.    Whisk in sugar, eggs and vanilla essence.
4.    Sift flour into the mixture and fold through.
5.    Pour into slice tin and bake for 20-25 minutes. Brownie is done when you test with a skewer and there are some moist crumbs clinging to it. Cool completely in the tin
before slicing.

* Try the new Crossed Grain Logo accredited Healtheries 99% Sugar Free Dark Chocolate Baking Bits

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