It's that time of year again, the time when mini chocolate eggs become incorporated into our diets. This recipe is a fun one, it's a twist on a classic blondie recipe with the addition of mini chocolate eggs instead of the traditional chocolate chips. Make these with your family over Easter weekend, but be sure that there's enough for everyone.. they won't last long!
Ingredients
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar
3/4 cups unsalted butter, melted
1/2 cup white sugar
1 tbsp. vanilla extract
1 egg, beaten
2 cups mini chocolate eggs, crushed
**Makes 8 large squares
Requires
1 whisk
8x8 inch pan
parchment paper
Directions
1. Preheat oven to 350 degrees F. Line pan with parchment paper, leaving an overhang on 2 sides.
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In a large bowl, whisk together brown sugar, white sugar and melted butter. Add egg and vanilla and mix well. Add in the flour mixture until combined. Then, fold in mini eggs.
4. Transfer to baking pan and bake for 25-30 minutes.