Easter Chocolate Blondies

 I've upgraded my go-to blondie recipe with an Easter twist!

Adding more chocolate to a batch of blondies is always a good idea, especially when Doisy and Dam Good Eggs are involved. The perfect vegan mini egg alternative (although I wish the bags had more in them, I need more) they add a delicious crunch which is perfect against the smooth, gooey blondie. My trustworthy blondie recipe make the best traybake for Easter; great for sharing with family and friends, they look colourful and they are superb slightly warm with some vanilla ice-cream. Or I always recommend using up leftover Easter chocolate -if you managed to not gobble it all up- as this recipe is so easy to mix any chocolate in to and you can mix it up with whatever flavours you've got left :)

If you love Easter and chocolate....

Check out my other recipes for more inspiration!

• Carrot Cake
• Easter Cookies
• Easter Chocolate Loaf Cake

Recipe

Prep: 15 minutes

Cook: 30 minutes

Serves: 15-16

Notes:

• I have only managed to find Doisy and Dam Good Eggs in Sainsbury's or Holland and Barrett. You can use M&M's instead if this is easier for you (and you are not following a vegan or dairy free diet). 

Ingredients

• 280g Plain flour
• 1 tsp Baking powder
• Pinch of salt
• 170g Caster sugar
• 200ml Soya milk
• 100g Soya yoghurt
• 200g White chocolate, melted
• 120g Butter, melted
• 250g Doisy and Dam Good Eggs

Method

1. Preheat the oven to 180℃ and grease and line a 21cm square baking tin.
2. In a large bowl, whisk together the sugar, butter and soya yoghurt. Then mix in the melted white chocolate and soya milk. 
3. Add the flour and baking powder and whisk till combined. Fold in the chocolate eggs then spoon the batter into the baking tin. 
4. Bake in the oven for 30 minutes until a knife inserted comes out clean. Leave to cool in the tin then remove and place onto a wire rack. Cut into pieces and serve.
5. Best stored in an airtight container at room temperature up to 5 days. Enjoy!

Christina 

xx