Easter Blondies

When I tried Kinder Mini Eggs I wanted to create something to give you all an excuse to buy them (that is if you need an excuse…), these eggs combined with the deliciousness of Mere’s blondie are perfection! You could use other mini eggs but I really urge you to try the Kinder ones, I really don’t know what I’m going to do for a chocolate fix when Easter is over…

Ingredients:
115 grams butter
1 cup sugar
¼ teaspoon salt
1 large egg
1 ½ teaspoons vanilla extract
1 cup all purpose flour
½ teaspoon baking powder
1 cup mini Easter eggs (x2 85gram bags of Kinder Mini Eggs)

Method:
Preheat oven to 180°C. Line a 20x20cm tin with baking paper.
In a large bowl, cream together butter and sugar until light.
Beat in salt, egg and vanilla extract until well combined.
Add in flour, baking powder and choc chips and stir until no streaks of dry ingredients remain.
Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Bake for about 30 minutes, until set and the edges are just very lightly browned.
Cool in the pan before slicing.

What are you thinking of baking for Easter? Mel and I still have a couple of cute and easy ideas to share with you. I think I will definitely be doing another batch of these!

Mere’s Chocolate Chip Blondies

These are delicious! I had attempted Blondies once before (a couple of years ago) but they were nowhere near as scrummy as these and I had gone back to the dark side (brownies) – however, these have converted me!  I got the recipe from Meredith – one of the many lovely Mum’s I have met through an online forum set up during my pregnancy with Max.  Not only has it been a fantastic place to ask questions about things little Max is doing/not doing, but it has been awesome for recipe sharing as well.  The Milo Biscuits and Cheesecake Brownie Swirls came from ladies in the same forum.

Ingredients:
½ cup butter
1 cup sugar
¼ teaspoon salt
1 large egg
1 ½ teaspoons vanilla extract
1 cup all purpose flour
½ teaspoon baking powder
1 cup chocolate chips (I used ½ a cup of milk chocolate drops and ½ a cup white chocolate drops).

Method:
Preheat oven to 180°C. Line a 20x20cm tin with baking paper.
In a large bowl, cream together butter and sugar until light.
Beat in salt, egg and vanilla extract until well combined.
Add in flour, baking powder and choc chips and stir until no streaks of dry ingredients remain.
Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Bake for about 30 minutes, until set and the edges are just very lightly browned.
Cool in the pan before slicing.

For Snickerdoodle Blondies, leave out choc chips and mix together 1 tablespoon sugar and 1 teaspoon ground cinnamon, then sprinkle over dough before baking.

I can vouch for the ‘Snickerdoodle Blondies’ deliciousness as I had morning tea at Meredith’s house today and they were fantastic, as were the lemon cupcakes with meringue frosting she made! She has also shared her recipe for tequila cupcakes with me – so look out for that as we head into the warmer months.

One of  Mere’s gorgeous cupcakes! I am definitely going to be giving meringue frosting a go soon.

Thank you Meredith!