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Easter Egg Blondies

Name: Lemon Meringue, Sage and Hazelnut Tartlets
Ingredients: 100g plain biscuits; 50g hazelnuts, roasted; 1 tbsp maple syrup; 3 tsp Westgold Unsalted Butter, melted; 3 eggs, beaten; 2 yolks; 125g Westgold Unsalted Butter; 150g sugar; ⅓ c lemon juice; Zest of 2 lemons; 250g cream cheese; 1 tsp fresh sage, chopped; 2 tbsp icing sugar; 2 tbsp milk

The richer, blonder, even more decadent alter ego to the classic brownie. These blonde bombshells will have you questioning all your past Easter loyalties. One bite and your traditions will be out the window.

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Difficulty

Easy

Prep time

15 minutes

Cook time

30 minutes

Serves

12-15 small squares

Ingredients

110g Westgold Unsalted Butter

3/4c brown sugar

2 tbsp condensed milk

1 egg, beaten

1 tsp vanilla extract

1c flour

Pinch salt

1/2 tsp baking powder

1/4 tsp baking soda

150g mini Easter eggs

1/2c white chocolate drops

Method

Preheat the oven to 170^oC. Line a 20cm x 20cm tin with baking paper.

Melt together the butter and brown sugar until only just melted. Take off the heat and whisk in the condensed milk, vanilla and egg. The mixture should be cool enough as to not melt the Easter eggs and chocolate drops.

Whisk in the flour, salt, soda and baking powder. Stir through the Easter eggs and chocolate drops, reserving a few Easter eggs to sprinkle on the top if desired.

Bake 25-30 mins until risen and slightly firm to touch. Place on a wire rack to cool.

Remove from the tin and cut into small squares. Serve.