Easter Egg Vegan Brownie


  • ¼ cup avocado
  • ¼ olive oil
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ½ granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup water
  • 2 tsp lemon juice
  • 250g smashed easter eggs
  • ½ cup broken easter eggs (for top)

Prep Time

15 minutes  

Baking Time

15-20 minutes


Makes 12


  1. Pre heat the oven to 180°C. Grease an 8-inch pan
  2. Mash the avocado and oil until smooth
  3. Beat in the flour, cocoa powder, sugar, baking soda, salt, water and lemon juice
  4. Smash the easter eggs by placing them in a paper bag and hitting with rolling pin (or similar)
  5. Add the smashed easter eggs to the batter and stir to combine
  6. Pour the batter into the greased baking tray and cover with remaining eggs
  7. Bake in oven for 15 – 20 minutes*
  8. Leave in pan to cool for about 10 – 15 minutes and then turn out on to a wire tray.  Enjoy them warm or let them cool.

*The brownies are ready when the mixture has risen and is coming away from the side of the pan. You can test with a knife or skewer – the mixture should be moist but not runny.