Carrot Cake
It's a classic but a good one. The condensed milk makes it super moist and tasty.
Easter Egg Blondies
Accompaniment
Food
Vegetarian
These Easter Egg Blondies are a festive twist on a classic treat, packed with chocolate mini eggs for bursts of colour and flavour. Rich, buttery and chewy in the centre, they offer a perfect balance of sweetness and texture, with a soft, gooey interior and a satisfying crunch from the chocolate. Quick to make and irresistibly indulgent, they’re ideal for seasonal menus and cafes.
Prep: EASY
16 Servings
Ingredients
• 397g Carnation Sweetened Condensed Milk
• 250g unsalted butter, melted
• 115g light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 240g plain flour
• 1 tsp baking powder
• 150g chocolate mini eggs, roughly chopped
Method
- Preheat the oven to 180C. Grease and line a 22cm square tin with baking paper.
- In a large saucepan, melt the Carnation Sweetened Condensed Milk and butter together. Once melted, remove from the heat and whisk in the brown sugar and vanilla extract until fully combined.
- Add the eggs to the pan one at a time, making sure they’re fully incorporated into the mixture before adding the next one.
- Fold through the flour and baking powder and then stir through half the chopped mini eggs.
- Decant the mix into the tin, scatter the remaining chocolate mini eggs over the top and bake for 25 mins until just set – the middle needs to have a bit of a wobble!
- Remove from the oven and allow to cool slightly before popping into the fridge to cool completely.
