Mini Egg Blondies recipe
Well this is optimistic, but if you have any spare Mini Eggs in your house, this recipe is just for you. They get devoured in our house, unless hidden, but they make such a crunchy, chocolatey addition to my Mini Egg Blondies, you will be raiding the childrens Easter egg collection looking for any spares.
Mini Eggs are literally addictive; I am certain the manufacturers put something in them to make it virtually impossible not to finish the whole bag. Thankfully, for my high cholesterol at least, I didn’t manage to buy one of the much talked about 1kg bags this Easter, but if I had, some of them would have found their way into these Blondies. They’re my usual blondie recipe, but studded with bashed Mini Eggs; so quick and simple to make and far, far too easy to eat. They’re a one bowl situation, always my favourite, with some melting and stirring too, and don’t forget the bashing of the mini eggs to give your arms a work out.
You don’t have to use Mini Eggs for these, any bits of left over/unwanted chocolate *who has unwanted chocolate?* can fulfil the brief here, because, blondies are for life, not just for Easter.
As you can see, this was a family bag of Mini Eggs, but I can vouch for the fact only around 200g actually made it into the bake. The sugar is a mixture of caster and soft brown for extra fudgy flavour and I love a touch of almond extract in mine, as well as vanilla, if you have it to hand.
Make a start by lining a large baking tray, mine was Swiss Roll size, 23cm x 33cm and by pre heating the oven to 160 ℃ fan assisted. Next, either on the hob or in the microwave, melt the butter then whisk in the caster and soft brown sugars until well combined.
Whisk in the two eggs and vanilla and almond extracts, until your batter is smooth and glossy.
Now fold in the flour, salt and baking powder.
Then in a final flourish tumble in the slightly bashed up Mini Eggs, or any other rogue chopped chocolate you have to hand.
Scrape the egg studded batter into your lined baking tray, vaguely smooth the top, then bake for a scant 25 minutes.
The finished bake is not quite so colourful, but tastes bloody delicious. It’s cooked when it has a golden crust, but it still slightly undercooked in the middle.
Leave to cool for as long as you can bear, then cut into generous squares. Devour them now, or hide half of it in the freezer for another day *I did, no one ever looks in our freezer apart from me*.
Spare chocolate is a bit like spare alcohol in our house – quite rare – but if you do have some kicking around and small hands that need entertaining in the school holidays, these are so easy to make. Just don’t let those small, or bigger, hands eat all the eggs before they make it into the blondies.
Lucy x
Mini Eggs Blondie Recipe
Line a 9 x 13 inch (23cm x 33cm) baking tin with baking paper
Makes around 20 to 24 generous squares
200g Butter
330g brown sugar
110g caster sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract, optional, but I love the flavour it adds to the blondies
250g plain flour
half teaspoon salt
half teaspoon baking powder
200g-ish Mini Eggs, or any other leftover Easter Chocolate that needs eating
Pre heat your oven to 170 ℃ fan assisted and line your tray with baking paper.
Melt the butter in the microwave or in a pan. Add both the sugars and whisk until fudgy looking and well mixed. Whisk in the eggs and both vanilla and almond extracts. In a separate bowl mix the flour, baking powder and salt. Fold this into the egg and sugar mixture until all the flour is folded through. Give your Mini Eggs a bash with a rolling pin (in the bag stilll works best here, or you’ll lose a lot of them to the floor) then gently stir them into the blondie batter.
Pour/scrape into your lined tin and put in your pre heated oven for around 25 minutes until golden but still slightly undercooked in the middle. Leave to cool then cut into squares. These will optimistically keep in a tin for up to a week, or can be frozen, well wrapped, for a hidden treat at some later date.
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