These delicious Easter mini egg blondies are a great way to use up any leftover Easter chocolate.
Cakes, Dessert, Tea Time
mini egg blondies
Author: Laura Scott
300glight brown muscovado sugar
250gbrowned 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.
100gminiature mini eggs/leftover Easter milk chocolate roughly broken up
100gmini eggsto decorate
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
The blondies will keep well for up to 3 days in a sealed container or up to 5 days in the fridge.
The recipe 'Easter Mini Egg Blondies' first appeared on How to cook good food and is copyright.