Easter blondies
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs setting
- Easy
- cuts into 12 squares
Skip to ingredients
Showing items 1 to 3 of 6
- 180g buttermelted, 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 ballsplus chocolate bunnies to decorate
- 50g white chocolatemelted, for drizzling (optional)
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.
