Got a load of mini eggs from Easter?
If you’re anything like me, mini eggs are an absolute treat and I LOVE finding different recipes to incorporate them into each year.
Below you will find a recipe I tried out this Spring time : Blondies with Mini Eggs
This recipe is from BBC Good Food.
- 250g of cold, unsalted butter, cut into pieces
- 150g of brown sugar
- 125g of caster sugar
- 2 large eggs
- 1½ tsp vanilla extract
- pinch sea salt
- 300g plain flour
- 225g chocolate mini eggs
Preheat the oven to 190 degrees
Line a square cake tin with baking paper (using baking paper makes getting the blondies out way easier than if you grease the tin)
Melt the butter in a saucepan. Stir in both sugars and cook for 1–2 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 melted butter and sugar mixture (make sure your butter is melted – but not hot) until thoroughly combined, then whisk in the flour until smooth.
Pour the batter into the prepared tin and bake for 20 minutes. If you mix in your mini eggs in before this, the colors will bleed all over the mixture which might be what you want..or it might just turn it all grey and ugly.
While the blondie is cooking, cut roughtly half of the mini eggs in half.
When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little.
Return to the oven for 10 more minutes or until the blondie is pale golden-brown. Don’t overbake, blondies should be a little gooey like a brownie and less firm than a cookie.
Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold, by itself or with ice cream.
Check out our other recipe ideas here.