Ultimate Easter Brownies




100g flora light (or any vegan butter)

100g Doisy and Dam dark chocolate egg (for melting - you can sub their dark chocolate buttons)

150g coconut sugar

50g self raising flour

2 flax eggs (2 tbsp milled flax seeds + 5 tbsp water, mix and allow 10 mins to set)

1 tsp vanilla extract

1-2 bags (75-150g) Doisy and Dam Good Eggs

Optional marbled topping:

100ml hazelnut milk

30g flavoured protein powder (I used salted caramel)


Chocsplosion. A pretty accurate description of these ultimate vegan Easter chocolate brownies. Made by long term fan Jenni (@practicewhatupeach), these brownies are super easy and delicious. All you need for your Easter feastin'.


 Makes 16 brownies and takes around 45 mins.


1. Preheat oven to 180C / 160C fan and line a square baking tin with paper

2. Melt the butter and chocolate together (saucepan over low heat or microwave)

3. Combine the flour and sugar in a bowl, then whisk in the flax eggs, vanilla and butter-chocolate mix

4. Fold in 1 bag of Good Eggs if using 2, otherwise skip this step. Then pour into the tin

5. If using, combine the milk and protein powder in a shaker (it will form a yogurt consistency), spoon onto the top, spaced apart, and swirl a knife through to make a pattern

6. Bake for 30 mins then remove the oven and top with the rest of the Good Eggs before it sets (if you add them before baking they will sink as the brownies rise, which is what happened to me!)

7. Allow to cool and set before slicing

8. Enjoy!