Cadbury’s mini egg blondies
Use Cadbury’s mini eggs to make the most delicious blondies. Be careful, they are incredibly moreish.
Print Pin RateServings: 9
Ingredients
- 100 g granulated sugar
- 125 g soft brown sugar
- 180 g butter melted
- 3 medium eggs
- 2 tsp vanilla paste
- 250 g plain flour
- 1 tbsp corn flour
- 160 g mini eggs smashed (plus extra for putting on top)
Instructions
- Preheat the oven to 165C (fan). Line a 20cm square baking tin with baking paper.
- Add the granulated sugar and soft brown sugar into a mixing bowl, then pour in the melted butter. Beat it until it’s creamy.
- Add in the eggs and vanilla paste, the mix until it’s well combined.
- Now add in the plain flour and cornflour and use a wooden spoon or a spatula to fold it together until it’s all incorporated.
- Add in the smashed mini eggs and fold them through the mixture. (You can smash them easily by putting them into a sandwich bag, then using a tenderising hammer or a rolling pin.)
- Spoon the batter into the lined baking tin, then sprinkle over any remaining mini eggs that you have. Bake it for 30 minutes.
- Leave it to cool completely, I often put them in the fridge or the freezer to cool down quicker.
- Once cooled, cut them into portions, and enjoy. These will keep for up to 5 days at room temperature if you keep them covered.
