Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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Credit: Grace Elkus

Recipe Summary

total:
50 mins
hands-on:
25 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°F. Spray an 8-inch-by-8-inch pan with cooking spray, line with parchment paper, then spray the parchment paper with additional cooking spray.

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  • In a medium-sized microwave-safe bowl, melt the chocolate with the coconut oil, stirring in 30-second increments until just melted. Set aside.

  • Toast the coconut in a dry skillet over low heat until golden brown and fragrant. Remove from heat.

  • In a medium-sized mixing bowl, combine the flour, brown sugar, vanilla, baking powder, and salt.

  • Add the eggs to the chocolate mixture and whisk to combine. Add the dry ingredients and ½ cup of the toasted coconut. Place ¼ cup Cadbury Mini Eggs in a plastic sandwich bag and hit with a rolling pin until broken into large chunks. Add to the batter and stir to combine.

  • Pour the batter into the prepared pan. Top with the remaining ½ cup toasted coconut, and lightly press the remaining ¼ cup whole Cadbury Mini Eggs over top. Bake until just firm, 20-25 minutes.

Nutrition Facts

230 calories; fat 14g; saturated fat 10g; cholesterol 30mg; sodium 160mg; protein 3g; carbohydrates 25g; sugars 17g; fiber 2g; iron 54mg; calcium 2mg.
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