Grab yourself a bowl, a whisk and a packet of Speckled Eggs….we’re going to make the best, easiest Easter Egg Blondies!
Can you believe that Easter is just around the corner? I swear it comes around faster each year! Which is why I think we could all do with a no-fuss, no-mixer-required, easy Easter bake to share at our Easter dessert tables this year.
A QUICK AND EASY EASTER DESSERT
As a crowd pleaser dessert, you cannot go past these buttery browned butter blondies. Throw in some gorgeous M&M speckled eggs and you’ve got yourself the prettiest, quick and easy Easter Brownies. It will take about 10 minutes to make the blondie batter and just 25 minutes to bake. Serve them warm with a scoop of Chantilly Cream for the easiest Easter dessert, or let them cool for an easy share bake.
INGREDIENTS FOR EASTER EGG BLONDIES
- Plain flour: nothing fancy, just regular all-purpose flour
- Baking powder: helps to make these blondies thick and fudgy
- Unsalted butter: I brown my butter (see below) but you can just use melted and slightly cooled butter
- Light brown sugar: for caramelised blondies that are lovely and chewy
- White sugar: because we’re here for the sweetness!
- Vanilla extract: always use the best vanilla, for the most exquisite flavour -this is a must!
- Eggs: I use 2 plus an extra yolk, for deliciously rich blondies
- Salt: just a little bit, for balancing the sweetness (if you use salted butter, skip the extra salt)
- 1 packet of M&M Speckled Eggs (or any other small eggs you have -Caramello, Cream Eggs etc.)
NO MIXER REQUIRED FOR THIS EASTER BAKE
You’ll only need:
- a mixing bowl
- balloon whisk
- saucepan (for browning the butter, otherwise melted butter is fine)
- rubber spatula
- greased and lined 9 inch square pan
HOW TO BROWN BUTTER
But first, what is “Browned Butter”? It’s just butter that has been melted over low temperature and cooked until it’s golden in colour and has a lovely nutty aroma. It takes a few minutes and gives these caramelised blondies another depth of flavour. However, if you want to skip this part, you can simply melt the butter in the microwave. Your Easter Egg Blondies will be just as delicious, but a little lighter in colour.
USE ANY EASTER EGGS IN THESE BLONDIES
I love using gorgeous Speckled Eggs in my blondies, but any leftover Easter eggs can be used. I just need to pause here and ask….. who even has “leftover” Easter eggs? That just doesn’t happen in my house! Anyhoo… go ahead and use whatever Easter eggs you like! Here’s some of my favourite additions to these buttery blondies:
- Caramello eggs
- Turkish Delight eggs
- Cream eggs
- Crunchie eggs
- seriously, I could be here all day! Just throw in whatever you like!
Easter Egg Blondies are a crazy-easy Easter dessert that I know you’re going to love! The fact that they whip up by hand in no time and take just 25 minutes to bake makes these a great option for your Easter dessert. And it makes them super easy to bake with kids (plus they’re so pretty!). I hope you love making them as much as I do. Please help to share my recipe by leaving a review or by sharing your creations on Instagram -I’d love to see them!
Easter Egg Blondies
Ingredients
- 250 g plain flour
- 1 tsp baking powder
- 225 g unsalted butter
- 300 g light brown sugar
- 100 g white sugar
- 2 eggs
- 1 egg yolk
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 packet M&M Speckled Eggs (150g), lightly crushed or alternative eggs
Instructions
- Pre heat oven to 180°C/350°F
- Brown the butter in a medium-sized saucepan over low heat. Begin by melting the butter then heating it for around 3 minutes, allowing it to become golden brown. It will have a lovely nutty aroma. Remove from heat
- Add the sugars to the browned butter and stir to combine. Allow the mixture to cool for 10 minutes, while you prepare the pan and the other ingredients
- Grease and line a 9 inch (22.5cm) square pan, leaving the baking paper over the edge of the pan, to make it easier to lift the cooked brownies
- In a medium sized mixing bowl, use a balloon whisk to combine the flour, baking powder and salt.
- To the cooled browned butter mixture, stir through the eggs and the yolk
- Now add the dry ingredients to the saucepan and use a spatula to fold through the ingredients, until almost combined
- Fold through ¾ of the lightly crushed speckled eggs
- Spread blondie mixture into the prepared pan, then top with the remaining eggs
- Bake for 25 minutes, until the edges of the blondie is cooked, but still a little fudgy in the centre (it will continue to cook as it cools in the pan)
- Cool in pan, then lift out the blondie and cut into 16 squares
Notes
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