Mini Easter Egg Blondies

Recipe By: Pippa

Yield: 16 bars

Summary:
Here's an idea to use up those last few little Easter eggs. You could do something similar with a basic cookie dough, but probably roughly chop the chocolate eggs first. 

Ingredients:
300 g unsalted butter, softened, plus more for pan
2 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup mini easter eggs, aprrox, assorted varieties, unwrapped

Directions:
1. Preheat oven to 175℃. Butter 23cm x 33cm cake tin; line with parchment paper, allowing 5 cm overhang. Butter parchment.

2. Whisk flour, baking powder, and salt in a medium bowl. Put butter and brown sugar into mixer bowl; mix on medium-high until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Add most of the mini chocolate eggs and mix to combine.

3. Spread batter into prepared tin; smooth top. Press the remaining mini eggs into the top in a random pattern. Bake for 25 to 30 minutes or until a cake tester inserted into center comes out with only a few moist crumbs attached.  Let cool in tin 40 minutes. Lift out, and let cool completely on wire rack.