These super rich and dark fudgey brownies made with almond flour have a light whipped amaretti di Saronno whipped topping to make a delicious and cute dessert for Easter!

I made them gluten free and super low sugar for a healthy alternative to an Easter dessert recipe.

I love Bob’s Red Mill Almond Flour! I recently tried it when making my protein energy balls and peanut butter protein eggs. It is super delish and I love how fine it is.

Make sure you sift your almond flour and cocoa powder. I prefer using this traditional style hand crank sifter. It’s classic and still around for a reason. It’s from Amazon, as will be all the other products used in this Easter dessert recipe blog post.

I used this 85% dark cocoa for my chocolate. This is from Aldi and it’s super delicious.

I used coconut oil for these Easter brownies.

The gold measuring cups are my favorite because they’re metal so they hold up to my husband using them too. I don’t know how he breaks so many things by accident but I can’t complain because he does most of my dishes.

The pink silicone spatula comes in a set but I love them so much because it’s only whole complete piece and I don’t have to worry about the head popping off like other spatulas with wooden handles. The silicone holds up to heat which I love too.

After the melted chocolate and oil mixture has cooled some, then we can add it to our egg and sugar mixture, that way you don’t accidentally scramble your eggs.

There’s no problem in waiting though because you’ll need to beat your eggs and sugar together for about 5 minutes. I use a hand mixer for this to make life easier.

I also used Splenda Brown Sugar Magic Baker to cut back on the sugars in this Easter brownies dessert recipe.

The metal bowls come in a set, which is great for baking because you usually have a few different bowls going as one time. They’re super lightweight too, which is good for me and then they don’t break when you drop them, which is good for my husband.

I fold in my dry ingredients with my spatula at the end because you don’t want to over mix your ingredients.

I use some parchment paper on the bottom of my brownie pan. I use Pamela on the bottom and sides, add the parchment paper and spray it again. I just don’t want my brownies to get stuck or we can’t make these cute carrot shapes.

While the brownies are baking, we can make the green stems for our carrots. I used this no sugar added white chocolate and just dyed it green.

Make sure if you dye your white chocolate instead of using green melting chocolate, that you use oil based food coloring. It just be oil based, y’all.

I love these white ramekins because they’re the perfect size and hold up to heat so I use them from melting chocolate to using them in my air fryer.

Then I just put my white chocolate in a piping bag to make our carrot stems.

If you put a piping bag in a cup or glass, it holds it in place while you fill it.

These are my carrot stems for my carrot brownies. I wanted a bit more of a base to stick into the brownies but I could’ve made them a little thinner at the base and a little thicker on the stem bits.

Make sure your brownies are completely cooled before cutting. That is very important. I cut mine into 12 pieces. They ended up not being even pieces but that worked out because sometimes I wanted just a little thin carrot brownie and sometimes I wanted a big one. That’s what she said. Don’t worry if you get brownie crumbs everywhere because you can sprinkle them on top after frosting to make it look like you just picked your carrots from the dirt. Cute!

I’m obsessed with this style of frosting since Christmas. I use it every chance I get. Start with beating together softened butter and cream cheese.

Then I used this Swerve confectioner’s sweetner instead of powdered sugar. It was my first time using it. I used a monkfruit powdered sugar before and I didn’t like that as much as this swerve powdered sugar.

What brings this frosting home is the addition of whipping cream and my favorite amaretti di Saronno. You could do almond extract instead for a similar vibe.

Just color the whipped frosting with orange food coloring.

I use a small piping tip for these carrot brownies. It came in the same set as these piping bags , it’s a great starter kit that I use almost every time I bake anything.

Then just pipe your whipping frosting on your brownies.

You don’t need a revolving cake stand but that’s what I put my brownies on to make it quick and easy to pipe my carrots.

I used disposable black gloves to add my carrot stems to my brownies so that they didn’t melt as I was handling the chocolate. It helped keep a barrier of melting. In retrospect, I would add the stems first and then pipe the orange frosting.

Be sure to watch my video too for more details and a super fun carrot brownie song! Vibe out for a couple minutes.

Ingredients:

Brownies

• 125g dark chocolate bar, chopped
• 1/4 cup room temp coconut oil
• 3 eggs
• 165g Splenda brown sugar
• 90g almond flour
• 30g cocoa powder
• pinch of salt

Whipped Frosting

• 125g swerve powdered sugar
• 4oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup heavy whipping cream
• 3-4 drops amaretti di saronno
• Orange food coloring

Carrot Stems

• Lily’s White Chocolate
• Green Food Coloring

Directions:

1. Preheat oven to 330°F
2. Melt chopped dark chocolate and coconut oil and set aside
3. Sift the almond flour, cocoa powder and salt together, set aside
4. Beat the eggs and brown sugar together using a hand mixer for 5 minutes
5. Slowly pour the chocolate oil mixture into the egg and sugar mixture while mixing on low speed
6. Fold in the almond flour cocoa powder mixture until just combined and pour into a prepared circular pan
7. Bake for about 20 minutes. They should be just a tad underdone in the middle because it will set up. Try not to over bake them
8. While your brownies are baking, go ahead and melt your white chocolate and add the green food coloring to make carrot stem shapes on parchment paper and then pop in the freezer
9. Make your whipped frosting by beating your butter and cream cheese, then add the powdered sugar
10. Add the whipping cream and amaretti flavoring, then add orange food coloring until desired hue
11. Make sure your brownies are completely cooled before cutting. Cut into 12 and add your stems and pipe your frosting
12. Enjoy!

I added the extra crumbs from my brownies on top of my frosting to make my brownies look more complex like the soil from a freshly picked carrot by a cute Easter bunny!

These carrot brownies were a 10/10! I will make these again all year round. I wonder what other brownie shapes we can make!

If you need more low sugar Easter dessert recipes, you have to try these Carrot Cake Cheesecake Squares. They’re incredible!

Ok love you bye

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