This mini egg blondies recipe is a must for your Easter celebrations. Decadent chocolatey heaven, these Mini Egg blondies are a real indulgent treat.
I’m going to start by apologising for bringing these into your life. I’ve made three batches in 10 days and I’m pretty sure I’m 80% Mini Egg now. I give you my full permission to put me into a tray of these delicious blondies and eat me if the full metamorphosis takes place.
Now, onto the yummy bit. You’ll need a square cake tin for these, I use 9×9” and the mixture spreads out perfectly. Before you start, pop your oven on to 160 degrees and line your cake tin with greaseproof paper.
200g unsalted butter
125g white granulated sugar
125g light brown sugar
275g plain flour
3 bags of Mini Eggs
Large bar of Dairy Milk
Melt your butter in a pan on a medium heat – turn it down if it starts to bubble or separate.
Once melted, pour your butter to a large mixing bowl and add the white and brown sugar, whisking for about three minutes until it forms a thick, paste-like mixture.
Next, add in your three eggs and whisk again.
Add your plain flour and cornflour and mix until it forms a thick batter. Be careful not to overmix!
Empty out your Mini Eggs onto a chopping board and use the side of a knife to crush them. I usually use around two and a half bags for the filling (keeping the rest for the topping), but it’s totally up to you.
Now, chop up your Dairy Milk into chunks. Again, it’s personal choice just how chocolatey you want them, but I like to imagine how much a respectable member of society would put in and then double it.
Add your Mini Eggs and Dairy Milk chunks to the batter and mix in, ensuring the chocolate is distributed evenly throughout.
Pour the mixture into the tin and spread evenly. At this point, I like to push a few Mini Eggs into the top for good measure.
Pop the blondies into the oven and bake for around 27 minutes. This will vary with different ovens but you’re aiming to have a slight wobble in the middle – the blondies will continue to cook once they’re out and you want that lovely gooey consistency.
Once you’re happy with them, take out of the oven and leave to cool.
Once cool, melt your leftover Dairy Milk and drizzle over the blondie slab. Crush your remaining Mini Eggs to sprinkle over the top.
You can now put the blondies in the fridge to set, cutting them into uniform squares later. This step is optional. Please feel free to grab a spoon and eat the whole thing if you feel like it. I won’t judge you.
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