WEEKEND BAKE
Squidgy blondies get an indulgent upgrade with the addition of chocolate mini eggs for a moreish Easter treat
Chocolate mini egg blondies
Easter blondies
Enjoy these squidgy little squares after Easter lunch, or wrap them up and gift to friends and family.
CUTS INTO 9 squares PREP 35 mins plus cooling COOK 45 mins EASY V
225g unsalted butter, cut into
cubes, plus extra for the tin 100g white chocolate,
roughly chopped 250g light muscovado sugar 150g caster sugar
3 large eggs
1 tbsp vanilla bean paste 325g plain flour
1 tsp baking powder 160g mini chocolate eggs 1 Heat the oven to 180C/160C fan/ gas 4. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment. Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth. Remove from the heat and leave to cool for 5 mins. 2 Tip the muscovado and caster sugars and the eggs into a large, clean bowl and whisk for 2 mins until the mixture is thick and foamy. Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined. Roughly chop 100g of the mini chocolate eggs, then fold into the batter. Pour the batter into the tin and gently shake to level the surface. Press half of the remaining whole mini chocolate eggs into the top.
3 Bake the blondies for 35-40 mins. Check they are cooked by giving the tin a gentle shake – they should be mostly set, with a slight wobble in the centre. Remove from the oven and immediately press the rest of the whole mini chocolate eggs into the top (these can be roughly crushed or halved first for a different texture, if you like). Leave to cool completely in the tin. Once cooled, cut into squares. Will keep in an airtight tin for up to four days.
PER SERVING 676 kcals • fat 30g • saturates 18g •
carbs 92g • sugars 64g • fibre 2g • protein 8g •
salt 0.3g