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Mini Egg Blondies

Serves:

Ingredients

For measurement conversions click here

66

g

unsalted butter or margarine

40

g

light brown sugar

33

g

caster sugar

0.5

large egg(s)

80

g

plain flour

0.5

tsp

vanilla extract

40

g

mini eggs

Recipe submitted by: Sarah, FoodCycle Cardiff Ely volunteer

Equipment needed: saucepan, baking tray(s), parchment paper, whisk and mixing bowl

Method

Preheat the oven to 190°C non fan, 170°C fan, gas mark 5.
Melt the butter on a low/medium heat and add the sugar, cook for a couple of minutes until combined and glossy. Leave to cool.
Whisk the egg(s), salt and vanilla until fluffy then add in the cooled butter/sugar mixture.
Whisk in the flour until fully combined.
Pour mixture into a greased, lined tray and bake in the oven for approx 20-25 mins.
Take out the blondies and arrange the mini eggs over the top slightly pushing them into the blondie mix.
Return to the oven for a further 10-15 mins or until there’s no wobble left to the top of the mixture.
Allow to cool then cut into squares.

Top Tips:

If you don’t have light brown sugar or caster sugar then granulated will work equally well just give it an extra minute or so to melt into the butter.
If you don’t have mini eggs any Easter treat or chocolate will do you can be as creative with your topping as you like.
If you have an Easter shape cookie cutter try adding your toppings inside to create the shape (Easter egg, bunny etc) you could use sprinkles for a colourful effect.

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