Mini Egg Chocolate-Covered Blondies
Delicious Easter treat you'll have fun baking
Servings 8
Calories 568kcal
Ingredients
- 165 g butter
- 190 g muscovado sugar
- 2 medium eggs
- 240 g self-raising flour
- 1 tsp approx vanilla bean paste
- A pinch of salt
- 70 g micro or Mini eggs
For the topping:
- 200 g chocolate I used one bar of milk chocolate and one bar of dark chocolate
- 50 g micro or Mini eggs
Instructions
- Melt the butter in the microwave and allow it to cool.
- Place the sugar in a large bowl and pour the melted, cooled butter over it, then mix until smooth.
- Beat the eggs, add the vanilla bean paste, and then add this to the mixture. Stir well.
- Fold in the flour and salt.
- Add about 50 g of micro eggs to the mixture and stir gently to combine.
- Place the mixture in a lined square silicone pan (20 cm).
- Add the remaining 20 g of micro eggs on top.
- Bake for 20-25 minutes at 180 degrees until a cake tester comes out clean.
- Allow the blondies to cool in the silicone pan.
- Melt the chocolate by microwaving in 30 second bursts and stirring between each burst. It took about a minute and a half in my 1000 watt microwave.
- Pour the melted chocolate over the blondies, spreading it with a spatula.
- Put the pan into the fridge to chill.
- When the chocolate has set partially, you can press some of the micro eggs into the chocolate.
- When fully set, chop the remaining micro eggs and sprinkle them over the top.
- Cut with a sharp knife and enjoy a small piece as a treat.
Nutrition
Calories: 568kcal | Carbohydrates: 69g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 186mg | Potassium: 154mg | Fiber: 2g | Sugar: 45g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg