Mini Egg Blondies

Need an Easter treat in a hurry? Don’t worry – these mini egg blondies are the thing for you to make in a short time.

These blondies are the perfect treat to make over the Easter period as they can sliced and shared with all of your friends and family, even better – you can get kids involved in the making process, so that the half term holidays don’t feel so long!

Starting withe a white chocolate based blondie, studded with more white chocolate chips, swirled generously with coloured white chocolate spread and finished with pieces of mini egg chocolate bar and mini eggs. It’s quite sweet and colourful but doesn’t that perfectly describe Easter?

Anyway, let’s get started, shall we?

 

Ingredients:

200g white chocolate.

130g butter.

160g granulated sugar.

190g plain flour.

1/2 tsp salt.

3 eggs.

1 tsp vanilla extract.

100g white chocolate chips.

White chocolate spread, coloured in mini egg colours.

Mini eggs.

Mini egg chocolate bar.

 

Method:

Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using. I recommend colouring your white chocolate spread now, to save time and get the job done.

Into a heatproof bowl, place your butter and white chocolate and melt them over a bain-marie (which is over a medium heat) or in a microwave in 10 second intervals, try your best not to get the mixture too hot. If this happens, the mixture may split.

Once the butter and chocolate are melted, add in your sugar and straight away whisk it in, until it has been fully incorporated.

Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.

Next you can add in the plain flour and salt. Mix on a low-medium speed until the dry ingredients have been fully incorporated, try your best not to over mix.

Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.

Take your lined cake tin and pour your blondie batter into the tin and level it out as best you can.

Grab your white chocolate spread and warm it in the microwave to make them a little more fluid – colour with some food colourings and then take dollops and place on top of the blondie batter and just swirl it around until you have a marble effect.

Place in the preheated oven and bake for about 22-25 minutes or until a tester comes out clean when inserted into the centre

Once they are fully baked, remove from the oven and finish them off. Take pieces of the mini egg chocolate bar and mini eggs and place them on top, pressing them into the blondie. Allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.