Do you find yourself drowning in Easter eggs at this time of year? I know I do. Despite not having a sweet tooth I find mini Easter eggs popping up like mushrooms. They come home from school, they are pressed upon me when I visit shops and cafes and they emerge, quite often, from the handbags of certain grandmothers.
And this is all before The Easter Bunny sets paw in the house! By the time said bunny has left it is like a chocolate frenzy in the Hungry House, with scraps of brightly coloured foil from one end of the house to the other.
So what to do with all these random mini eggs? Aside from eating them, why not turn them into an easy blondie?
This is such a simple dessert to make and is ideal for those cake stalls and picnics that also pop up at this time of year.
This easy Easter egg blondie recipe uses basic pantry essentials and is a snap to make. You don’t even need a bowl, as all the mixing is done in the saucepan which you use to melt the butter.
115 grams unsalted butter, melted, slightly cooled
3/4 cup brown sugar
1 teaspoon vanilla bean paste
1 cup plain flour
2 teaspoons baking powder
16 solid chocolate mini Easter eggs
LET`S GET TO IT:
Preheat oven to 180C degrees and grease and line a 20cm square baking tin with non-stick baking paper.
Sift together the flour and baking powder in a small bowl and set aside.
Melt butter in a large saucepan then remove from the heat and allow to cool slightly.
Add the sugar to the pan with the butter and stir with a silver spoon until combined.
Beat in the egg and vanilla until smooth then sift over the flour mixture and stir until combined.
Scrape the mixture into the pan and use an offset spatula to even the top.
Bake for 10 minutes, then remove and carefully press the eggs evenly into the surface of the batter, so when the blondie is cut each square will have an egg in the centre.
Bake for another 10 minutes or until a skewer inserted comes out with no wet batter.
Cool blondies in pan then cut into 16 squares.