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 baking paper lined with parchment
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 mini eggs.
Step 5 of 6
Decant the mix into the tin, scatter the remaining chocolate mini eggs over the top and bake for 25 minutes until just set – the middle still wants to have a bit of a wobble!
Step 6 of 6
Remove from the oven and allow to cool slightly before popping into the fridge to cool completely.
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