Easter blondies

30 Min. Active
55 Min. Total
372 kcal per piece
vegetarian
Nutritional value / piece: Fat: 24 g, Carbohydrate: 30 g, Protein: 8 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Cooking spoon
  • Knife
  • Mixer
  • One baking tray lined with baking paper
  • Oven mitts
  • Pan
  • Rubber spatula
  • Tablespoon
  • Cutting board
  • Kitchen scales
  • Quadratische Springform (ca. 23 cm)

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Blondie mixture

3 eggs
75 g sugar
¼ tsp salt
200 g shelled ground almonds
100 g white flour
1 tsp baking powder

Chocolate

300 g white chocolate
100 g butter

To bake

some sugar egg
30 mini chocolate Easter eggs
3 chocolate Easter bunnies (small, each approx. 80 g)

How it's done

The kids can help at the marked areas .

Blondie mixture

3 eggs
75 g sugar
¼ tsp salt
200 g shelled ground almonds
100 g white flour
1 tsp baking powder

Using the whisk on a hand mixer, beat the eggs, sugar and salt in a bowl until the mixture becomes lighter in colour. Mix the almonds, flour and baking powder, stir into the egg mixture.

Chocolate

300 g white chocolate
100 g butter

Finely chop the chocolate, place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Stir the chocolate into the dough. Grease the sides of the springform pan with a little butter, line the base with baking paper. Transfer the mixture to the prepared tin.

To bake

some sugar egg
30 mini chocolate Easter eggs
3 chocolate Easter bunnies (small, each approx. 80 g)

Approx. 20 mins. in the centre of an oven preheated to 180°C. The blondies should still be a little gooey inside. Remove, allow to cool slightly and then decorate with sugar eggs, chocolate bunnies and chocolate eggs , return to the upper half of the oven for approx. 3 mins. Remove the blondies from the oven, allow to cool slightly, remove from the tin, slide onto a rack and leave to cool completely.

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