Top 10 Most Popular Family Chicken Recipes
11 days ago
Easter Blondies
Easy
Easter Blondies – These blondies with candy coated mini chocolate eggs are a delicious treat for Easter that everyone will love, even die-hard brownie fans. They’re buttery, chewy and have a lovely vanilla and caramel flavour. We dare you to just have one square!
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
9
Easter Blondies
Easy
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
9
Introduction
Easter Blondies – These blondies with candy coated mini chocolate eggs are a delicious treat for Easter that everyone will love, even die-hard brownie fans. They’re buttery, chewy and have a lovely vanilla and caramel flavour. We dare you to just have one square!
Ingredients
- 326g soft light brown sugar
- 175g butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 240g candy coated mini chocolate eggs
Method
- 1. Pre-heat oven to 180°C / 160°C fan assisted and line a 23x23cm (9x9inch) square tin with parchment paper.
- 2. Beat together sugar and butter with an electric mixer until pale in colour, about 5 minutes, scraping down the sides of the bowl as needed.
- 3. Add the eggs and vanilla then mix for a further 1-2 minutes.
- 4. Add the baking powder to the flour and mix together, then add this to the wet ingredients and mix until just incorporated.
- 5. Using a rolling pin or heavy saucepan, roughly crack and smash 160g of the mini eggs until you have a mix of large chunks and smaller pieces.
- 6. Add 2/3 of the smashed mini eggs to the batter and mix just until distributed through the batter.
- 7. Spoon batter into the prepared baking tin then bake for 30 minutes.
- 8. Remove from the oven and scatter over the remaining smashed mini eggs. Also scatter over the reserved whole mini eggs, lightly pressing them into the top of the par-baked blondies.
- 9. Return blondies to the oven and continue baking until the edges are golden and the centre is just set and no longer has any jiggle, about 10-15 minutes.
- 10. Leave to cool in the baking tin on a wire rack for about 15 minutes, then lift the blondies out of the tin with the parchment paper and leave to cool completely.
- 11. Peel away parchment paper and cut into squares with a sharp knife.
- 12. Store blondies in an airtight container at room temperature for about 1 week. They can also be frozen in freezer bags for up to 3 months.
