Mini Egg Blondies...

I think it’s safe to say I didn’t have a clue what to bake this week. Although I’d planned loads of different things to bake I haven’t started to follow that yet. I really wasn’t feeling anything on the list and I was sitting scrolling through loads of different ideas but nothing jumped out at me. I asked my flatmates what they wanted me to bake and along with some other ideas, Despina suggested blondies. I liked this idea because I haven’t made blondies in ages mainly for the fact that members of my family don’t eat chocolate. Then that was it, blondies were what I was baking this week.

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Now you might remember I made Oreo brownies a couple of weeks ago. The main difference between brownies and blondies is that blondies are based on brown sugar instead of cocoa powder. For this bake I thought we’d add a touch of Easter, shops have been selling Easter eggs for ages now, so why not get in the spirit and add some mini eggs. In a bowl I added 100g caster sugar and 135g light brown sugar. I then added 170g of butter and beat this together. I probably should’ve let my butter soften a little more but I got there in the end. After this was mixed together to form a creamy mixture I added 2 eggs. After the eggs were incorporated, I added a teaspoon of baking powder along with 270g plain flour. I swapped between using a wooden spoon and a whisk to mix this all together to make it easier. I crushed one small bag of mini eggs and stirred these into the mixture along with 200g of white chocolate chunks.

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I had already lined a square tin with baking paper and preheated the oven to 180 degrees. I spooned the mixture into the tin, I smoothed it out using the back of a wooden spoon. With the remaining bag of mini eggs I had left, I pushed them into the top of the mixture. I baked the blondies until they were lightly brown on the outside but still slightly gooey in the middle for 25 minutes. Once I had taken them out of the oven I let them cool in the tin. When I came to cutting them I actually used a ruler and measured roughly how big each one should be (I still couldn’t cut in a straight line). Nevertheless I managed to get 9 reasonably sized blondies. Note to self-place mini eggs in an easier pattern to cut next time. They made the kitchen smell lovely. I even managed to take a decent photo of them that got Despina’s approval.

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This blog is quite short this week, but this recipe was a really quick and simple treat. No doubt I’ll be making more of these for my family when I go home in a couple of weeks. This recipe is quite versatile as well, if can substitute the mini eggs for raspberries maybe to compliment the white chocolate. You could experiment with whatever you wanted. This recipe is perfect for a nice little Easter treat. At the start of the week I didn’t have a clue what I was going to do, but like most things it’s what you don’t plan that turns out better than you could’ve imagined. I hope you have a brilliant week, who knows what I’ll be making next week.

Lots of love

Hannah x