Easter Blondies Recipe
With a soft crumb, almost like cookie dough, and a topping of a variety of Easter chocolates (including creme eggs!), this Easter blondies recipe is a real winner.
Servings: 15 squares
Equipment
- Rectangle 32x23cm (12"x9") nonstick cake tin
Ingredients
For the blondies
- 240 g salted butter softened
- 350 g soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 275 g plain white flour (all purpose flour)
- ½ tsp baking powder
- 100 g white chocolate chips
For the topping
- 3 Cadbury Creme Eggs halved
- 80 g Mini Cadbury Creme Eggs halved
Instructions
- Preheat your oven to 180C (160C fan / 370F).
- Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted. Allow to cool until tepid but still liquid.
- Add the soft brown sugar and whisk together.
- Add the eggs and whisk until smooth.
- Add the flour and baking powder. Mix together until smooth - the batter will be quite liquid.
- Add the white chocolate chips and fold together.
- Spoon into a lined baking tray and level off.
- Top with the creme egg and mini creme egg halves, cut side up.
- Bake for approximately 25 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Allow to cool in the tin, then chill overnight to make them easy to slice.
- Slide the blondies onto a serving board and slice in 15 squares (in a pattern of 3 by 5).
Video
Nutrition
Calories: 379kcal | Carbohydrates: 51g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 148mg | Potassium: 100mg | Fiber: 1g | Sugar: 35g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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