7 April, 2020
Mini Egg Blondies
These are an ideal treat to make for Easter (and keep the kids busy during the lockdown)! They have a mild toffee flavour and a fudge richness.
This recipe is adapted from the BBC Food website.
Ingredients
- 250g cold unsalted butter, cut into pieces
- 150g light brown soft sugar
- 125g caster sugar
- 2 large eggs
- 1.5 tsp vanilla extract
- pinch of sea salt
- 300g plain flour
- 200g Cadburys Mini Eggs (or any mini chocolate eggs you fancy)
Instructions
- Preheat the oven to 190*C/170*C Fan/Gas 5. Grease and line a 20cm square tin.
- Melt the butter in a saucepan over a low-medium heat. Stir in both sugars and cook for a couple of minutes, until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.
- Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the butter/sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 15 minutes.
- After 15 minutes, take the blondie out of the oven and carefully press the mini eggs into the surface of the blondie (don’t worry if the surface cracks). Return the tin to the oven for a further 5-10 minutes, until the blondie is pale golden-brown.
- Leave the blondie to cool in the tin for 10 minutes before cutting into 16 squares. Serve warm or cold.
Enjoy!
Happy Easter!