Easter Mini Egg Golden Blondies
Brown sugar, vanilla blondies with mini eggs
Ingredients
- 200 g dark brown sugar
- 215 g unsalted butter
- 275 g plain white flour
- 3 medium eggs
- 1 tbsp vanilla paste
- 200 g mini eggs
Instructions
- In a pan on low heat, melt your sugar and butter together until combined. Set aside and allow to sit until completely cooled (to room temperature). Mine took about 30-40 minutes
- Line a 20cm x 20cm baking pan
- Heat your oven to 190C
- Once your sugar/butter mixture has cooled, combine the eggs and vanilla with the sugar mix - stir until combined, don't over mix or 'beat' it
- Mix in your flour
- Add about 80% of the mini eggs, reserving some for topping
- Pour the mixture into the lined baking pan
- Add the remainder of the mini eggs on top
- Bake for 25-30 minutes
- Let them sit for 5-10 minutes before slicing into squares - the centre is supposed to still be soft and gooey!
Notes
Calorie information provided is an estimate