Mini Eggs Blondies
The easiest and most delicious Easter tray bake you can find. These delicious mini eggs blondies are the perfect Easter treat to add to your spread during the holidays or the best treat to use any leftover Easter chocolate - if there's any!
Ingredients
- 1 egg
- 100 g melted butter
- 4 g vanilla extract
- 100 ml milk
- 150 g brown sugar
- 200 g flour
- pinch of salt
- 100 g mini chocolate eggs
Instructions
- Preheat the oven to 180°C. Line an 8x8 inch baking pan with parchment paper and set aside.
- In a small pot melt the butter in the microwave or on the stove. In a mixing bowl, with the help of a spatula, mix the butter, vanilla, milk and brown sugar until well combined.
- Add the egg and combine. Afterwards, add the flour and salt and mix until all is well combined.
- Lastly, mix in most of the mini chocolate eggs in the dough. Keep some to add after.
- Spread the dough evenly on your baking dish. Add the remaining mini chocolate eggs on top.
- Bake it in the preheated oven for 22-25 minutes. The centre will still not be completely set.
- Cool completely before cutting and enjoy on its own or a glass of your favourite milk!
Notes
- Make sure the blondies are firm at the edges when you take them out of the oven, but the centre is not completely set, or you will get dry and crumbly blondies.
- You can keep them in an air-tight container for up to a week.
- You can freeze the blondies for up to three months.