Easter Blondies

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Easter Blondies

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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

Instructions

  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.
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