Description
These incredibly chewy blondies are filled with the wonderful flavour of malted milk and chocolate mini eggs. They’re topped with creamy white chocolate, crushed mini eggs, and cute chocolate bunnies.
Ingredients
- 1 1/2 cups (188g) all-purpose flour
- 1 cup (200g) brown sugar, lightly packed
- 3/4 cup (75g) malted milk powder (I used Ovaltine chocolate)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (125ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups (215g) roughly chopped chocolate mini eggs, divided
- 2 oz white chocolate
- 4–6 mini chocolate bunnies (I used Maltesers mini bunnies)
Instructions
- Preheat oven to 350F. Butter and line a 9×9″ pan with parchment paper.
- In a large bowl, whisk together the malted milk powder, brown sugar, all-purpose flour, baking powder, and salt. If there are any clumps of brown sugar, use your fingers to break them up.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until almost combined. Then fold in 1 cup of the chopped mini eggs.
- Spoon the batter into the prepared baking pan and evenly spread it out using an offset spatula.
- Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
- Place the white chocolate in a microwave-safe bowl and heat in the microwave for 20 seconds at a time until almost melted. Stir until completely smooth. Transfer the melted chocolate into a piping bag or ziplock bag, cut a small opening, and drizzle over the blondies.
- Sprinkle the remaining chopped mini eggs on top. Place in the fridge for 10 minutes for the chocolate to set. Cut into squares and top a few bars with the chocolate bunnies.
Notes
Leftovers can be stored in an airtight container for up to 5 days at room temperature or freeze for up to a month.