Easter Mini Egg Blondies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
These delicious Easter mini egg blondies are a great way to use up any leftover Easter chocolate.
Course:
Cakes, Dessert, Tea Time
Cuisine:
American
Keyword:
mini egg blondies
Servings: 12
Ingredients
- 300 g light brown muscovado sugar
- 2 large eggs
- 2 tsp vanilla extract
- 250 g browned butter melt the butter in a heavy based pan until it starts to foam and smell nutty, which will take a few minutes. It will turn a golden brown. Remove from heat immediately and leave to cool.
- 225 g plain flour
- 1 tsp baking powder
- 1/2 tsp Maldon salt
- 100 g miniature mini eggs/leftover Easter milk chocolate roughly broken up
- 100 g mini eggs to decorate
Instructions
-
Pre-heat the oven to 180 degrees
-
Brown the butter and leave to cool
-
Put the brown sugar and eggs into a food mixer and beat well until the mixture becomes pale & creamy
-
Add in the vanilla extract followed by the cooled brown butter and beat well on high speed until the butter is fully incorporated
-
Fold in the flour, baking powder & salt
-
Add in the 100g of mini eggs or leftover chocolate and mix
-
Pour into a lined brownie tin and top with another 100g of mini eggs
-
Bake for 25- 30 minutes depending on how fudgy you like the texture of your blondies
-
Let the blondies cool completely in the tin before cutting
Recipe Notes
The blondies will keep well for up to 3 days in a sealed container or up to 5 days in the fridge.