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Easter blondies
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 372
  • Fat about 24g
  • Carbohydrates about 30g
  • Protein about 8g
This is needed
This is needed for 16 pieces
Blondie mixture
  • 3 eggs
  • 75 g sugar
  • 200 g shelled ground almonds
  • 100 g white flour
  • 0.25 tsp salt
  • 1 tsp baking powder
Chocolate
  • 300 g white chocolate
  • 100 g butter
To bake
  • some sugar eggs
  • 3 chocolate Easter bunnies (small, each approx. 80 g)
  • 30 mini chocolate Easter eggs
Tools
  • 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)
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And that's how it's done
And that's how it's done
Blondie mixture
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
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
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.