Easter Egg Blondies

When there is reduced priced Easter chocolate, it can be turned into a tempting dessert. These blondies have a distinct caramel flavour and the colourful milk chocolate eggs brighten and balance for a satisfying sweet treat. A lovely change from the traditional chocolate brownies and a fabulous way to use up leftover or on sale holiday chocolate.     

Easter Egg Blondies

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• 250g/9oz cold unsalted butter, cut into 6–8 pieces
• 150g/5½oz light soft brown sugar
• 125g/4½oz caster sugar
• 2 large eggs
• 1½ tsp vanilla extract
• pinch sea salt
• 300g/10½oz plain flour
• 225g/8oz sugar-coated mini chocolate eggs

1. Preheat the oven to 350ºF/190ºC/170ºC Fan/Gas mark 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper.

2. Melt the butter in a saucepan over medium-low heat. Stir in both sugars and cook for 102 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.

3. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until throughly combined, then whisk in th flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes.

4. While the blondie is baking, cut 125g / 4 1/2 oz of the chocolate eggs in half. It's best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time.

5. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don't worry if the surface cracks a little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden brown.

6. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold.   

These blondies are designed to be slightly undercooked. For a more cakey texture, bake for 25 minutes rather than 20 minutes in the first stage.

Coconut Blonde Brownies

Just as good as chocolate brownies, blonde brownies offer a sweetness that can not be denied. Add coconut and you have a chewy brownie that gives it's rich chocolate counterpart some competition. Although this recipe is quite simple my son was there to lend an assisting hand. 

Coconut Blonde Brownies

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1/3 cup melted butter

1 cup firmly packed Demerara sugar (dark brown sugar)

1 large egg, beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda 

pinch of salt

1 cup cake flour or all purpose flour

1/3 cup of sweetened flaked coconut

Notes: Since I like coconut I was a bit generous with my measurement and added a 1/2 cup instead. Unsweetened may replace the sweetened coconut. You may also add butterscotch or white chocolate chips, walnuts or chopped pecans. I can not stress this enough Demerara sugar is a must... it adds a deep molasses like flavour that golden or yellow brown sugar can not. 

METHOD:

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1. Preheat oven to 350ºF.

2. Then lightly grease and flour an 8x8" square baking pan.

3. In a large bowl, whisk together the melted butter and sugar.

4. Add the egg and vanilla. Whisk until blended.

5. Add the flour, baking powder, and salt. Mix together with a spoon or spatula

6. Add the coconut.

7. Pour the batter into the prepared pan. Spreading it out evenly.
8. Sprinkle the top with flaked coconut.

9. Bake for 20 - 25 minutes or until a toothpick comes out clean. Allow to cool then cut into squares. Serve. 

Notes: I tested the brownies with a toothpick after 20 minutes. I felt that they could use a minute or two longer. In the end I baked them for 22 minutes.

Enjoy! - JW