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Easter blondies

Malted milk blondies

Easter blondies

Name: Easter blondies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: cuts into 12 squares
Ingredients: 180g butter melted, plus extra for the tin; 250g light brown sugar; 3 medium eggs; 75g malted milk drink powder; 200g plain flour; 1 tsp baking powder; 103g bag chocolate coated malt balls plus chocolate bunnies to decorate; 50g white chocolate melted, for drizzling (optional)

Sophie Godwin – Cookery writer

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cuts into 12 squares

Easy

Prep: 20 mins

Cook: 35 mins

plus 2 hrs setting

A star rating of 4.3 out of 5.13 ratingsRate

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Our white chocolate and malted milk Easter blondies are the dessert dreams are made of. One seriously good looking blondie to slice and share this Easter

Freezable (undecorated after baking)

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Ingredients

Nutrition

Units:

MetricUS

180g butter

melted, plus extra for the tin
250g light brown sugar
3 medium eggs
75g malted milk drink powder
200g plain flour
1 tsp baking powder
103g bag chocolate coated malt balls

plus chocolate bunnies to decorate
50g white chocolate

melted, for drizzling (optional)

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Nutrition: per serving

kcal339
fat16g
saturates9g
carbs43g
sugars27g
fibre1g
protein5g
salt0.5g

Method

step 1

Heat oven to 180C/160C fan/ gas 4, butter a 20 x 20cm brownie tin and line the base with parchment. Mix the melted butter with the sugar, beating until smooth, then beat in the eggs. Add the malted milk powder, flour and baking powder, stir to just combine, then fold in the Maltesers. Spoon the mixture into the prepared tin and bake for 30 mins until cooked around the outside but still wobbly in the middle.
step 2

Resist the temptation to eat the blondies straight away and put the tin in the fridge to set for 2 hrs. Once set, top with the bunnies, drizzle over the melted white chocolate (if using) and cut into 12 squares.

LEFTOVERS

EASTER FREAKSHAKE

Crumble up any leftover Easter blondies and mix through a thick vanilla or chocolate milkshake mix. Pour into a chilled, tall glass, top with whipped cream and more mini chocolate eggs.

Recipe from Good Food magazine, April 2017

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A star rating of 4.3 out of 5.13 ratings

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