VEGAN EASTER EGG BLONDIES

These Vegan Easter Egg Blondies are the perfect treat to enjoy this Easter. They're rich and gooey on the inside, and crunchy on the outside. Topped with white chocolate and mini eggs.

Prep-time: 10 minutes

Baking time: 20 minutes

Servings: 1 pan of blondies (6 pieces)

INGREDIENTS

• 250 g plain flour

• 190 g white sugar

• 1/4 tsp baking powder

• 2 tbsp vanilla extract

• 250 ml water

• 1/4 cup neutral oil

• 150g vegan white chocolate (I used Free From White Chocolate Drops)

• Doisy & Dam Chocolate Eggs

• 1 tbsp cacao powder

INSTRUCTIONS

1. Pre-heat the oven to 200°c.

2. Add all the dry ingredients to a medium-sized bowl. Give it a little mix with a whisk.

3. Add the remaining ingredients (apart from cacao powder) and mix using a spatula.

4. To make the chocolate drizzle, simply take 1/3 cup of the batter into a small bowl, then add 1 tbsp of cacao powder and mix. Set aside.

5. Now add the cake batter to a baking tin (30x17x6), and spread it out. Add the chocolate drizzle and use the end of a fork or knife to twirl it around.

6. Bake the cake for 20 minutes. Right after taking it out of the oven, add the vegan chocolate eggs and optional vegan white chocolate drops. Enjoy!

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