Mini Egg Blondies
Oh yes! I went there! Just look at all that Mini Egg goodness! These Mini Egg Blondies are fudgy, sweet and so moreish! They are stuffed full of white chocolate chips and, obviously, Mini Eggs.
Servings: 16 Servings
Ingredients
For the Blondies
- 225 g Unsalted Butter or Stork
- 225 g Light Brown Sugar U
- 50 g Granulated Sugar
- 3 Large Eggs
- 300 g Plain Flour
- 1 tsp Vanilla Extract
- 200 g White Chocolate Chips
- 160 g Mini Eggs
For the Decoration
- 100 g White Chocolate
- 80 g Mini Eggs
Instructions
To Make the Mini Egg Blondies
- Preheat the oven to 180C (160CFan) and line a 9 inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour and vanilla extract and mix again.
- Fold through the white chocolate chips and Mini Eggs (whole or crushed) until they are evenly distributed.
- Pour the mixture into your cake tin and smooth until completely flat and even.
- Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool in the tin.
To Decorate
- Add the chocolate to a heatproof bowl and melt in the microwave on 20-second bursts stirring in between until the chocolate is completely melted. Pop it into a piping bag with a small round nozzle or if you are using disposable piping bags just snip the tip of the bag.
- Drizzle the melted white chocolate over the top of the blondies and sprinkle over some more Mini Eggs (again, these can be whole or crushed). Cut into individual portions and enjoy.