Easter Egg Blondies
These cute Easter egg blondies are the perfect treat to serve during Easter or use them to get rid of leftover Easter treats.
Servings: 16 pieces
Ingredients
- 225 grams unsalted butter
- 350 grams light brown sugar
- 2 eggs M
- 1 tbsp vanilla extract
- Pinch salt
- 275 grams flour
- 160 grams Cadbury Mini Easter Eggs
- Extra Cadbury Mini Easter Eggs for decoration
Equipment
- 20 x 20 cm baking tin 8 x 8 inch
Instructions
- Melt the butter in a saucepan and place with the sugar in the bowl of a stand mixer. Blend butter and sugar until smooth. Add the eggs one at a time, beating in between.
- Add the vanilla extract and mix for a while. Finally, add the flour and salt. Mix until completely incorporated.
- Chop the chocolate eggs into smaller pieces and fold them into the batter with a spatula. Pour the dough into a baking pan lined with baking paper. Spread evenly.
- Sprinkle a few more chocolate egg pieces over the top of the blondie.
- Bake at 200°C/400˚F (conventional oven) for 25-30 minutes until golden brown. The top should have a thin crispy layer and the inside may still be a little wobbly, but firm to the touch.
- Allow the blondie to cool and set completely before cutting into pieces.
Tips
The shorter the baking time, the creamier the blondie will be, but always allow it to cool completely and set before cutting.
How to store
Store in a sealed container outside the refrigerator for up to one week. In the freezer up to 3 months.