Mini Egg Blondies
A quick and easy Easter bake. Mini Egg Blondies are a rich, butterscotch square studded with Mini Eggs. No mixer required, just melt and stir!
Ingredients
- 4 oz or 110g butter
- 10 oz or 285g brown sugar
- 2 eggs
- 8 oz or 225g chocolate Mini Eggs
- 6 oz or 175g plain flour (all-purpose flour)
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350F/180C and line an 8inch/20cm tin with baking parchment.
- Heat the butter and sugar in a saucepan over a low heat until the butter has melted, stirring frequently. Do not let it boil and continue to cook gently for 2-3 minutes more.
- Cool this mixture slightly, then beat in the eggs and vanilla.
- Sift the flour, baking powder and salt and stir into the mix with the Mini Eggs.
- Pour into your lined tin.
- Bake at 350F/180C for 25-30 minutes.
- Leave to cool in the tin, then cut into squares and enjoy!