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Easter Egg Microwave Flourless Brownie

Prep Time 5 minutes
Cooking Time 5 minutes
Makes 2 x 21cm loaf pan brownies


    • 150g unsalted butter, melted
    • 150g dark chocolate 70% cocoa, finely chopped
    • 2 room temperature eggs
    • 1 cup (220g) caster sugar
    • 1 tsp vanilla extract
    • 1 cup (100g) almond meal
    • 1/3 cup (50g) gluten free flour
    • ¼ cup (25g) cocoa
    • ½ tsp 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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