Sweet treat: Mini egg blondies
These delicious Easter mini egg blondies from private chef Laura Scott are a great way to use up any leftover Easter chocolate.
Private chef, cookery tutor and supper club host Laura Scott shares her favourite recipe for using up a glut of Easter chocolate. The addition of browned butter turns them into a nutty, butterscotchy, caramel delight with a crisp crust and fudgy chewy centre. Yum!
Laura’s monthly supper club meet ups are on hold during the Covid-19 restrictions, but she’s offering a mouth-watering range of meals including a meal of the week available for a Friday night pick up in Epsom, soup of the week and sourdough and bakes (hello Hot Cross Buns!). Here’s the menu.
EASTER EGG MINI BLONDIES
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
- 300 g light brown Muscovado sugar
- 2 large eggs
- 2 tsp vanilla extract
- 250 g browned butter melt the butter in a heavy based pan until it starts to foam and smell nutty, which will take a few minutes. It will turn a golden brown. Remove from heat immediately and leave to cool.
- 225 g plain flour
- 1 tsp baking powder
- 1/2 tsp Maldon salt
- 100 g miniature mini eggs/leftover Easter milk chocolate roughly broken up
- 100 g mini eggs to decorate
- Pre-heat the oven to 180 degrees
- Brown the butter and leave to cool
- Put the brown sugar and eggs into a food mixer and beat well until the mixture becomes pale & creamy
- Add in the vanilla extract followed by the cooled brown butter and beat well on high speed until the butter is fully incorporated
- Fold in the flour, baking powder & salt
- Add in the 100g of mini eggs or leftover chocolate and mix
- Pour into a lined brownie tin and top with another 100g of mini eggs
- Bake for 25- 30 minutes depending on how fudgy you like the texture of your blondies
- Let the blondies cool completely in the tin before cutting
Recipe notes: The blondies will keep well for up to 3 days in a sealed container or up to 5 days in the fridge.