These have a cookie-like texture with a caramelised blondie flavour. Soft and chewy with golden edges, studded with chocolate chips and crunchy mini eggs. Simple and quick to make and bake.
Time to prepare : 15 minutes
Time to bake : 18 - 20 minutes
Serves : 9
Ingredients
200g plain flour
1 tsp salt
120g butter
90g caster sugar
90g light brown sugar
1 egg
1/2 tbsp vanilla extract
300g mini eggs
100g chocolate chips
Method
Pre-heat a fan oven to 170ºC and grease and line a square 8" x 8" baking tin.
Melt the butter in a saucepan over a medium heat (or in a microwave), then set to one side.
In a large mixing bowl, add the flour, salt, caster sugar and brown sugar. Stir everything together.
Pour the melted butter in with the dry ingredients. Add in the egg and vanilla then fold everything together until just combined.
Roughly chop 3/4 of the mini eggs and add these to the blondie batter with 3/4 of the chocolate chips. Fold through so they've evenly dispersed and then pour the batter into the prepared baking tin, using the back of a spatula to smooth out the top. Press the remaining mini eggs and chocolate chips into the top of the blondies.
Bake for 18 - 20 minutes until the outside of the blondie is golden and the centre has just set. It's okay if the centre of the blondie looks slightly underbaked, it will continue to set as it cools and this is what gives the blondies their chewy, cookie like texture.
Wait until cooled before removing from the tin and slicing.
Nutritional Information
(per serve)
480 calories
22g fat, 67g carbs, 7g protein
Good to know/alternatives:
To make this gluten-free, use GF flour.
Swap mini eggs for any mini egg variety; mini creme eggs, mini caramel eggs etc.
To make a bigger portion, double the recipe and use a 13 x 9" baking tin. Bake for 35 - 40 minutes.
Store baked blondies at room temperature for up to 5 days in an airtight container.
Store baked blondies in the freezer for up to 3 months in an airtight container. Defrost at room temperature for 3 - 4 hours.