Melt and Mix Easter Caramilk Blondies

Loaded with chunks of Caramilk and mini eggs, every bunny will love these fudgy melt and mix Easter blondies.

I’m not going to lie, I love a good melt and mix recipe because I like to keep my butter in the fridge and don’t like to wait for it to soften!

I also love Mini Eggs and will use any opportunity to incorporate them into a recipe although this slice is for life, not just for Easter. Once egg season has passed us by, you can load this baby up with any of your favourite sweet treats, the possibilities are endless!

In case you’re wondering, a blondie is just like a brownie, just swapping the cocoa for vanilla and the milk or dark chocolate for white, or in this case, Caramilk chocolate. If Caramilk is not your jam, you can use white chocolate and still achieve eggsquisite results.

Just like brownies, their chocolatey cousins, blondies continue to bake as they cool out of the oven so for maximum fudginess, be sure to take the blondies out when the edges are golden but the middle still looks a little underdone.

Don’t be tempted to leave these babies to cook for too long unless you’re a fan of dry baked goods.

This slice would make an eggpic Easter treat but is also a great way to upcycle any left over Easter chocolate. Now I think about it, is left over Easter chocolate even a thing? It definitely wouldn’t be in this house!

Are you Team Blondie or Brownie or are you hedging your bets with both? Is left over Easter chocolate a thing at your house?

Makes 24 squares

Ingredients

230g caramilk chocolate, broken into pieces

200g butter

200g brown sugar

3 eggs

1 teaspoon vanilla essence

275g plain flour

260g mini eggs

How to – Traditional

1. Preheat oven to 180C. Lightly grease a 33.5cm x 23.5cm lamington pan and line the base and long sides with baking paper. Extend the paper 5cm over sides to make handles.
2. Set 4 squares of chocolate aside. Chop the remainder of the chocolate until you have rough chunks. Set half of the chopped chocolate aside.
3. Melt the butter, sugar and the other half of the chopped chocolate in a large, heavy bottomed pan until melted.  Allow to stand for 5-10 minutes to cool.
4. Add the vanilla to the wet mixture and then add the eggs one at a time, beating well after each addition.
5. Gently fold in the flour.
6. Stir through the reserved chocolate chunks.
7. Chop 100g of the mini eggs and fold through the mixture.
8. Pour the mixture into prepared tin and smooth over. Press the remaining mini eggs on top.
9. Bake for 20-25 minutes until golden.
10. Allow slice to cool in the tin.
11. Melt the reserved squares of chocolate in the microwave in 30 second bursts. When melted, drizzle all over the cooled slice and then cut into squares.

How to – Thermomix

1. Preheat oven to 180C. Lightly grease a 33.5cm x 23.5cm lamington pan and line the base and long sides with baking paper. Extend the paper 5cm over sides to make handles.
2. Set 4 squares of Caramilk aside. Place the rest of the chocolate in to the TM bowl and chop on TURBO for a couple of seconds until roughly chopped. Set half of the chopped chocolate aside.
3. Chop the chocolate left in the Thermomix for 5 seconds on speed 9.
4. Add the butter and sugar and melt at 50C on speed 2 for 2 minutes or until melted. Allow to cool for 5 minutes.
5. With the blades running on speed 2, add the eggs one at a time through the hole in the lid, this should take about 1 minute.
6. Add the vanilla and mix for 10 seconds on speed 4.
7. Add the flour and mix for 10 seconds on speed 4.
8. Add the chopped chocolate to the blondie mixture.
9. Chop 100g of the mini eggs and add to the blondie mixture. Mix for 10 seconds on reverse speed 3.
10. Pour the mixture into prepared tin and smooth over. Press the remaining mini eggs on top.
11. Bake for 20-25 minutes until golden.
12. Allow slice to cool in the tin.
13. Melt the remaining squares of chocolate in the microwave in 30 second bursts. When melted, drizzle all over the cooled slice and then cut into squares.