Easter Egg Blondies
Grab yourself a bowl, a whisk and a packet of Speckled Eggs....we're going to make the best, easiest Easter Egg Blondies! No mixer required and ready in 35 minutes!
Servings: 16 squares
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
To serve warm: If you're going to serve this as a warm dessert, cook for a few minutes longer, to ensure the centre isn't too gooey. You can cover the blondie with foil for the last few minutes.
Not using browned butter? simply melt the butter in mixing bowl in the microwave. Cool for 10 minutes, then continue with the recipe.