Easy Cadbury Creme Egg Blondies
9 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 120 g Butter (melted)
- 100 g Granulated Sugar
- 50 g Light Brown Sugar
- 1 Egg (large)
- 2 tsp Vanilla Extract
- 130 g Plain Flour (All-purpose Flour)
- Β½ tsp Bicarbonate of Soda
- ΒΌ tsp Salt
- 78 g Cadbury Mini Creme Eggs (frozen overnight)
- 100 g Milk Chocolate Chips
- 5 Cadbury Creme Eggs (frozen overnight and halved with a knife when fully frozen)
- 25 g Milk Chocolate (melted)
- 25 g White Chocolate (melted)
Method
- Preheat the oven to 180Β°C (160Β°C fan) / Gas 4 / 350Β°F. Line a 20 x 20cm (8 inch) baking tin with baking paper.
- Beat together the melted butter and sugars until pale and fluffy.
- Beat in the egg and vanilla extract.
- Fold in the flour, bicarbonate of soda, and salt.
- Mix in the frozen mini creme eggs and chocolate chips.
- Spoon into the prepared tin and top with the halved creme eggs.
- Bake in the oven for 25-30 minutes.
- Once cooled, drizzle with the milk and white chocolate.