Easter Mini Egg, Maltester and white chocolate blondies (Not Vegan...but could easily be)
Okay so these aren't vegan. I made these whilst I was losing my mind in isolation and couldn't venture out to get the vegan version of the ingredients. BUT, luckily for you I have made vegan blondies before (recipe is linked below) and I am coming through with the vegan recommendations for the Mini Eggs, Maltesers and white chocolate - plain and simple: Doisy & Dam's 'Good Eggs' are theee yummiest vegan mini eggs, Doisy & Dam's 'Ballers' are fab Malteser alternatives, and honestly Tesco's The Free From Kitchen white chocolate is delicious.
So yes this recipe is not vegan. My recipe for vegan blondies can be found on my page, and just use vegan mini eggs, vegan Maltesers and vegan white chocolate instead.
Vegan Blondies: VEGAN Jammy Dodger raspberry & white chocolate chunk blondies (slauduseats.com)
200g butter (could use baking block or spreadable kind)
275g plain flour
125g caster sugar
125g light brown sugar (not dark brown sugar, light brown is much better for blondies)
1tsp vanilla essence
Pinch of salt
2 big bars of white chocolate (I used Morrison's own - use 1 and 3/4 for the blondies, save 1/4 back to melt and drizzle on the top)
250g Mini Eggs
90g Milky Bar Mini Eggs
Preheat your oven to 180. Line a brownie tin with greaseproof paper and set aside.
Now first things first, take roughly 10 Mini Eggs and 7 Milky Bar Eggs and put them to the side. Do. Not. Eat. Them. You'll be using these to stud and sprinkle on the top when the blondies come out the oven.
Melt your butter down and add it to a large bowl with your brown sugar and caster sugar. Use a whisk and whisk together until light, pale and fluffy looking.
Add the eggs one by one and whisk again until smooth.
Add the vanilla and give it one more quick whisk.
Tip the flour in, add the cornflour and pinch of salt and whisk together until you have a thick looking batter.
Roughly chop your white chocolate bars into decent sized chunks and add these along with the Mini Eggs, Milky Bar Eggs and Maltesers. Stir them through.
Tip your batter into your brownie tin and spread so it's even and flat.
Bake in the oven for around 30 minutes (there should be a slight wobble to the blondies, a skewer should come out clean when they're cooked)
Leave to cool in the tin for 20 minutes. Stud the top with the Mini eggs and Milky bar eggs you put to the side earlier (if you haven't eaten them)
Once they're completely cool, melt down your remaining white chocolate and drizzle on top. Crush up any remaining Easter chocolate and sprinkle on top.
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!