One Pan Easter Blondies
Although delightful on their own, our gooey and chewy blondies also make for a wonderful treat after a particularly exhilarating Easter egg hunt.
Unsalted butter, melted
Light brown sugar
Vanilla extract
2 eggs
Plain flour
1 tsp baking powder
Chocolate mini eggs, roughly chopped
You will also need:
22cm x 22cm tin lined with parchment paper
Step 2 of 6
In a large saucepan, melt the butter and condensed milk together. Once melted, remove from the heat and whisk in the brown sugar and vanilla extract until fully combined.
Step 3 of 6
Add the eggs to the pan one at a time, making sure they’re fully incorporated into the mixture before adding the next one.
Step 4 of 6
Fold through the flour and baking powder and then stir through half the chopped chocolate eggs.
Step 5 of 6
Decant the mix into the tin, scatter the remaining chocolate eggs over the top and bake for 35-40 minutes until just set – the middle still wants to have a little bit of a wobble when you shake the pan!
Step 6 of 6
Remove from the oven and allow to cool slightly before popping into the fridge to cool and set completely. When ready to serve, remove the tin from the fridge and slice into pieces. Enjoy!
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