Easter Eggs linger in the aftermath of Easter, taunting me from the top of the cupboard. The only fair way to redistribute the chocolate is to bake with it. No better recipe to use up left over chocolate than this Chocolate Bar Blondies Recipe. They don’t require very many ingredients, are moreish and fairly simple to put together.
Still if you are stuck with too many Easter Eggs than you know what to do with, you could remove them from their cardboard wrapping, smash to save space & freeze the chocolate for a couple of months. If you have the willpower to keep frozen chocolate then I want to know your secret. If you don’t have the willpower, feel free to send the Mykidstime Team chocolate. In fact, that’s not just limited to leftover Easter Eggs!
This recipe fills a 26cm x 26cm dish. You’ll get 16 large sized blondies out of the mixture, or more if you cut them smaller. The chocolate bar blondies do freeze if you have space in your freezer and are also delicious with a big spoon of plain vanilla ice cream. This recipe works with most mini bars, easter egg chocolate, or you could pour in some mini smarties, marshmallows etc.
- 80g Caster Sugar
- 2 Eggs
- 100g Butter
- 80g White Chocolate
- 1 Teaspoon Vanilla Extract
- 100g Plain Flour
- 6 Mini Chocolate Bars
- Weighing Scales
- 1 Stand Mixer with Whisk
- 1 Large Saucepan 1/3 filled with hot water
- 1 Large heat-proof glass bowl to sit on top of the saucepan
- Baking Parchment (greaseproof)
- Baking Dish
- Large Spoon
- Put the butter, chocolate and vanilla extract into the heat proof bowl and put the bowl on top of the saucepan. Put the saucepan on the hob on a low setting. Don’t let the water boil and be careful it is scalding and dangerous!
- Let mixture in the heat proof bowl melt completely and then stir until the ingredients are combined together.
- Take the bowl off the hot saucepan carefully and leave to one side to cool slightly (10 minutes).
- Preheat the (fan) oven to 170 degrees Celsius.
- In the stand mixer, whisk the caster sugar and eggs until light and frothy. They’ll nearly double in size.
- While they’re whisking pull the chocolate bars into small pieces. You can chop them if you want to but there’s no need to be precise.
- Also line the baking dish with baking parchment.
- Pour the cooled butter and chocolate mixture into the whisked eggs and sugar. Stir well but don’t whisk.
- Sieve the flour into the wet ingredients and stir gently so as not to lose the air.
- Spoon the blondie mixture into the lined baking dish then dot with the pieces of chocolate bar.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes remove & set to one side to completely cool before cutting and serving.
If you have tried this recipe let us know what you thought of it in the comments below
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