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Happy Easter! Enjoy our Two-Bite Mini Egg Blondies Recipe.

30 Mar


2 cups cake & pastry flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs, smashed

In a medium sized mixing bowl sift flour, baking soda and salt together.

In a separate bowl, cream together butter and sugars. Add in vanilla and eggs, mix until creamy.

In 3 separate parts, slowly add flour mixture into creamy batter, stir after each addition until fully incorporated. Place Mini Eggs into a ziploc bag, seal bag and lay flat on sturdy surface. Use rolling pin or flat side of kitchen mallet to smash mini eggs into small pieces.

Fold Mini Eggs into blondie batter.

Place batter into a greased mini cupcake tin in even portions.
Bake at 325 for about 13-15 minutes. To check if blondies are ready, insert toothpick into centre of each one, if it comes out clean they are done. Let blondies cool in pan for about 10 minites.