These gluten free Mini Egg blondies are super fudgy and delicious. The perfect blend of squidgy brownie and chunks of chocolate with a sugar crunch. The perfect Easter bake.
Preheat the oven to 180'C. Line an 8-inch square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
Sift in the flour. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix.
Crush half of the Mini Eggs into pieces (either in a pestle and mortar or by placing them in a sealed sandwich bag and hitting them with a rolling pin!). Pour half of the crushed Mini Eggs, and the rest of the whole Mini Eggs, into the mixture and fold in using a spatular. Once combined, pour into the lined baking tin and spread out evenly.
Sprinkle the rest of the crushed Mini Eggs evenly over the blondie mix. Place in the middle of the oven and cook for 25-30 minutes until the blondies is golden on top.
Remove from the oven and cool on a wire rack completely before cutting them up and eating them. You may want to leave them overnight in the fridge to set really well as they are a little softer than traditional brownies.