Mini Egg Easter Blondies
This is the ultimate Easter treat for kids and adults alike! Change up the mini eggs for other chocolate treats, vegan smarties, chocolate chips or anything else you fancy.
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Preparation time
15 min
Cook time
25 min
Total time
40
Meal
- vegan-desserts
Servings
16
Ingredients
Dry ingredients
- 400g/2½ cups plain flour
- 2 tsp baking powder
- 1tsp bicarbonate of soda
- 200g/7 oz vegan mini eggs (eg Mummy Meegz) plus extra for decoration
- 150g/¾ cup golden caster sugar
- 170g/¾ cup soft light brown sugar
- ¼ tsp salt
Wet ingredients
- 250g/1 cup vegan butter (we used Naturli block, very slightly softened)
- 1 tbsp vanilla extract or paste
- 1 flax egg (1 tbsp ground flaxseed combined with 3 tbsp water, mixed in a bowl and set aside)
Instructions
- Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
- Grease and line a deep square baking tray (20cm x 20cm).
Dry ingredients
- In a large mixing bowl, thoroughly combine all the dry ingredients and set aside.
Wet ingredients
- In a large mixing bowl, whisk together all wet ingredients until creamy and soft.
- Spoon the wet ingredients into the bowl of dry ingredients and combine. You’ll probably need to use your hands to form into a soft dough. If the mixture is too dry add some unsweetened plant milk a little bit at a time (tablespoon by tablespoon).
- Firmly and evenly press the dough into the lined baking tray.
- Push some extra mini eggs into the top of the dough.
- Cover the top with some baking paper and then place in the oven for 15 minutes. Remove the baking paper then place back in the oven for a further 5-10 minutes so the top is lightly golden.
- Leave to cool before cutting into squares and serving.
Keywords
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