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Mini Egg Blondies

Ingredients

  • 200 g Melted butter
  • 125 g White granulated sugar
  • 130 g Light brown sugar
  • 2 Large eggs
  • 275 g Gluten free plain flour
  • 1 tbsp Cornflour
  • 1 tsp Vanilla essence
  • 300 g Mini eggs

Instructions

  • Preheat the oven to 180 degrees Celsius or gas mark 4 and line a 20 x 20cm tin with baking paper.
  • Mix together the butter and sugar until smooth.
  • Add the eggs, vanilla essence, flour and cornflour and continue mixing.
  • Crush the mini eggs slightly (I bash the pack with a rolling pin), then fold in two-thirds of the pack into your mixture.
  • Pour the blondie mix into the tin and spread it with a spatula into all four corners.
  • Bake for 25 minutes or until a cake skewer comes out clean.
  • Top with the rest of the mini eggs (push some into the top of the blondie while it's soft) then leave to cool.
  • Cut into squares to serve.