If you love mini eggs as much as I do you are going to love this mini egg blondies recipe. It's an easy blondies recipe that is packed full of mini eggs. There are mini eggs in the blondies and on top of them too. The blondies are sweet and have a lovely vanilla flavour which works so well with the mini eggs to not overpower them. A lovely alternative Easter nest to gently cradle your chocolate Easter eggs. I hope you love this easy Easter blondie recipe as much as I do.
250gramsplain flour / all purpose flour(all purpose flour)
300gmini eggs(Save a handful to stud the top with)
Preheat the oven to 180ºC / 350°F / Gas Mark 4.
Line a 9 inch x 12 inch cake pan (traybake tin/cake tin) with greaseproof paper.
Gently melt the butter in 10 second bursts in the microwave.
Add the brown sugar and the caster sugar to a bowl.
Add the butter to the sugar.
Mix together until combined.
Stir in the three eggs. (Photographed before I added the third in)
Mix together until the eggs are combined.
Add the vanilla extract and stir in.
Sieve in the flour, baking powder and salt and mix well.
Break up and stir in the mini eggs.
Add the Easter blondie mixture to the prepared cake pan and level it off. Add the last few mini eggs to the top.
Bake for 25-30 minutes and until the top feels set to the touch and is light brown colour.
Allow the mini egg blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.
•Store your mini egg blondies in an airtight container. They should last for up to 5 days if you don't eat them all first.•Blondies freeze really well. Once they are cooked wrap them up in cling film or pop in an airtight container and store them for up to 3 months. Add them to the freezer before decorating them.•Leave them at room temperature to defrost when you're ready to enjoy then. You can also pop them into a medium warm oven to warm them up.•Can I use different Easter chocolate? Yes absolutely. You can use any chocolates or even chocolate chips.