Easter blondies
For these delicious Easter blondies you need the following ingredients:
- 100 g of soft prunes
- 100 g of rapeseed oil, plus a little more for greasing
- 90 g of coconut sugar
- 40 g of white chocolate, melted
- 2 eggs
- 200 g of Formula 1 Vanilla Crème
- 125 g of wholemeal flour
- 1/2 tsp of baking powder
- 40 g of dark chocolate chips or chopped chocolate
- Preheat the oven to 160°C and grease a 20 cm square baking tin or line it with baking paper. Blend the prunes in a blender or food processor. In a food processor or a large mixing bowl, combine the blended prunes, the oil, the coconut sugar, the white chocolate, the eggs, the F1 powder, the flour and the baking powder. Fold in half of the dark chocolate.
- Pour the mixture into the prepared tin and scatter the remaining chocolate chips or chopped chocolate on top. Bake for 15–20 minutes until golden and firm. Leave to cool, cut into eight pieces and serve.
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Frequently asked questions
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Preheat the oven to 160 °C and bake the blondies for 15 to 20 minutes. They are done when they are golden and firm.
You need a 20 cm square baking pan. Grease it or line it with parchment paper.
The 100 g of soft prunes are finely blended and keep the batter moist. Blend them first in a blender or food processor before adding the other ingredients.
The recipe uses 200 g of Formula 1 Vanilla Crème. The F1 powder is mixed with whole-wheat flour, eggs, rapeseed oil, coconut sugar and the other ingredients to make a batter.
The recipe makes eight pieces. Let the blondies cool after baking before you cut them.
Yes, you can use 40 g of dark chocolate chips or chopped dark chocolate. Half goes into the batter and the rest is sprinkled on top before baking.