Mini Egg Blondies


Hello everyone!

Is it just me that thinks this year is flying by?  I cannot believe that it is Easter this weekend!  It’ll probably come as no surprise to you that I love Easter.  Chocolate, hot cross buns, roast lamb and the promise of 4 days free of work?  What’s not to love!  I think my favourite Easter chocolate has to be Cadbury’s Mini Eggs.  The matte, pastel shell covered chocolate eggs are just so moreish.  Surprisingly, I have never added these delicious little gems to any of my recipes, so when I came across a recipe on Twitter for Mini Egg Blondies, I practically squealed.  Mini Eggs, encased in a scrumptious, chewy blondie…what was stopping me?!  If you’re wondering what a blondie is, the best way I can describe it would be to liken the taste to a bar version of a cookie, and the texture to that of a brownie – gooey and chewy.  In fact, you might think of a blondie as the brownie’s cousin.  What they’re most definitely not, are brownies made with white chocolate instead of dark or milk.  The only chocolate element to a blondie, are the chips you add in.  No melted chocolate here!

Obviously, I couldn’t just follow somebody else’s recipe, I had to tinker and fiddle until I’d made it my own, and here’s the result.

Mini egg blondies

Ingredients

  • 200g unsalted butter, plus extra for greasing 
  • 225g light brown sugar
  • 1/4tsp of salt
  • 1 1/2tsp vanilla extract
  • 2 eggs, lightly beaten
  • 250g plain flour
  • 1/4tsp bicarbonate of soda
  • 1tsp baking powder
  • 200g Mini Eggs (or more if you’re feeling generous!)

Method

  1. Pre-heat the oven to 180C/Fan 160C/Gas mark 4.  Butter an 8 or 9″ square cake tin and then line with greaseproof paper.
  2. In a saucepan, melt the butter and whisk in the sugar and salt.  The more you whisk it, the lighter and fluffier your blondies will be.
  3. Add in the vanilla extract and whisk again.  Take off the heat and leave to cool to room temperature.
  4. Once the sugar/butter mixture has cooled, add the eggs and give a good whisk.
  5. Into a large bowl sift the flour, bicarbonate of soda and baking powder.  Then into the flour, whisk small amounts of the the egg and butter mixture until it’s all been combined. Don’t pour all the egg and butter mixture in at once, as you’ll end up with a lumpy mixture.
  6. Fold in the Mini Eggs.
  7. Pour the mixture into your prepared cake tin and spread out evenly.
  8. Pop the tin in the oven for 35 to 40 minutes, or until the top is slightly cracking, the outer edges are firm and the middle still slightly gooey.
  9. Leave to cool on a wire rack for at least 10 to 15 minutes (this bit is SO hard!), then cut into squares ready to serve.

Domestic Princess tips:

  1. Make sure to let the melted butter and sugar mixture cool to room temperature before adding in the eggs, otherwise you’ll risk them scrambling.
  2. By melting the butter with the sugar, instead of creaming them, you’ll end up with a chewier blondie.
  3. Don’t worry if you can’t get your sticky mits on Mini Eggs, just substitute them for roughly chopped milk chocolate, or white or dark for that matter!
  4. A metal pan tends to work better with blondies than silicone or glass.
  5. These blondies lend themselves to many different things being added:  nuts, raspberries, fudge pieces, peanut butter, cranberries…the list is endless.
  6. The “butterscotch” taste of blondies comes from the brown sugar and melted butter combo, so don’t be tempted to switch the brown sugar for white, as they’ll taste quite different.
  7. Over-cooking the blondie mixture will give you a dry and hard bar.  As you near the end of the cooking time, check every 1 to 2 minutes until the skewer comes out with just a little bit of the mixture on it.  Remember, it’ll carry on cooking for awhile when it’s out of the oven.
  8. If you’re watching your sugar intake, you can reduce the sugar in this recipe by a third. The texture will still be the same, but it’ll be slightly less sweet.

I can’t think of anything more perfect to have on Easter Sunday afternoon!  Please send me some pictures if you make a batch of these!

Happy Easter!

With much love

The Domestic Princess

xoxo

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Comments

  1. I’ll have to try these at sometime, maybe when you’re back in the UK?

  2. The Domestic Prince says:

    Be careful. One of these is definitely not enough!!!!

  3. Hope you had a great Easter! These look totally delicious and yes the year does seem. To fly by sort of!

Trackbacks

  1. […] used the same recipe for these Nutella blondies, as I did for those tempting Mini Egg ones from last year.  But, for ease, I’m popping the recipe down […]

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