April 06, 2014

Creme Egg Blondies


OHMAGOD. Good things. No, no scratch that, GREAT things. Fudgy, brown sugar blondies WITH Mini Cadbury Creme Eggs on top. 

You know Easter is almost here when you start seeing Cadbury Creme Eggs in every shop. You can't just eat them, not that there is anything wrong with that. You've got to do something ridiculous with them-like put them in blondies.

By the way, how do you eat your creme egg?!


These blondies are sweet, fudgy, chocolatey and seasonal (??). If you have a sweet tooth, you need these in your life. The recipe makes 15 small blondies. I cut them small to keep the guilt-factor down. It also means if they're small you can eat more of them, right? 


As the blondies bake, the edges crisp and go every so slightly chewy. The centre remains soft and squishy and the creme eggs melt and run into the blondie batter. It's all a great thing. 
When you bite into one, the texture is perfect and then you get the familiar taste of Cadbury chocolate. It's kinda comforting. 


I think everybody will have someone in their life who will appreciate a batch of these. When I think of Cadbury Creme Eggs, I automatically think of my sister-she loves them. 

Happy baking!

Enjoy,

Holly, x


Creme Egg Blondie ingredients look like this: 220g soft light brown sugar, 2 large eggs, 225g unsalted butter, 1 teaspoon vanilla extract, 250g plain flour, pinch of salt, 150g milk chocolate chips, 15 Mini Cadbury Creme Eggs



The first task is to peel the foil wrapper from the creme eggs. Honestly? This is the hardest part of the whole recipe. If you have the patience to peel these, you are basically at the finish line.  


Melt the butter in small pan, allow to cool and add to the brown sugar.  Beat until smooth. 


Beat in the vanilla extract and the eggs one at a time. 


Add in the flour and half stir it in...


...scatter over the chocolate chips and finish mixing in the flour until there are no lumps. 


Pour into the prepared tray and bake at 180C for 20 minutes. 


After 20 minutes, remove the blondies from the oven and arrange the creme eggs on top. 

Place the blondies back in the oven and bake for a further 5 minutes. 

Remove from the oven and allow to cool completely before cutting into 15 blondies.


Recipe, makes 15 small blondies. 

Slightly adapted from Smitten Kitchen

220g Soft Light Brown Sugar
2 Large Eggs
225g Unsalted Butter
1 Teaspoon Vanilla Extract
250g Plain Flour
Pinch Salt
150g Milk Chocolate Chips
15 Mini Cadbury Creme Eggs

Grease and line an 8x8 baking tray and preheat an oven to 180C
Melt the butter in a small pot, allow to cool and mix with the brown sugar in a medium sized bowl.
Beat until the butter and brown sugar is smooth. 
Beat in the vanilla and eggs, one at a time. 
Add in the flour and salt and half mix in.
Scatter over the chocolate chips and fully mix in until the flour is just incorporated. 
Pour into the prepared baking tray. 
Bake in the preheated oven for 20 minutes. 
Half 5 of the Cadbury Creme Eggs. 
After 20 minutes, remove the blondies from the oven and lay the creme eggs on top, alternating the whole creme eggs and the halved ones (cut side up).
Place back in the oven for 5 minutes-to melt the creme eggs and just finish cooking the blondies.
Remove from the oven and allow to cool completely before cutting into 15 blondies. 

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