Happy Wednesday! I have QUITE the recipe for you and just a heads up — it’s NOT healthy 
But first let’s get to WIAW. As always thanks to Jenn for hosting!
Breakfast: Burnt Strawberry Protein Pancake {egg whites, protein powder, ground flax, cinnamon, almond milk, strawberries and greek yogurt}
Lunch: Mason Jar Salad {vegan dijon dressing: (evoo, dijon, agave, water) red quinoa, shrimp, cucumber, avocado & spring mix
Dinner: Chickpea Pot Pie (cornbread topping) in the crockpot
Dessert: Cadbury Egg Blondie
If we’re talking candy, Easter is my favorite Holiday! Reese’s eggs, Cadbury eggs (the hard ones), Chocolate Hollow Bunnies & Peeps — Everything just tastes better in egg form. When I was younger (and had a speedy metabolism) I would eat an entire package a day to myself. Since I can’t do that now, I decided to make a dessert out of them.
Cadbury Egg Blondies
Ingredients
- 3/4 cup melted butter
- 2 1/4 cup packed brown sugar
- 3 eggs
- 2 1/2 cup All Purpose flour
- 2 t. baking powder
- 1 t. coarse sea salt
- 1 large bag of Cadbury Chocolate Eggs (hard)
- 1 cup milk chocolate chips
- 1 t. vanilla
- also for garnish 1/2 cup melted chocolate chips
Directions
- Preheat oven to 350degrees
- Grease 9×13 baking pan
- In medium sized bowl combine flour, baking powder and salt, whisking together.
- In mixing bowl combine butter and brown sugar on low speed until smooth.
- Add eggs one at a time continuing on low speed.
- Add vanilla
- Slowly add the the flour mixture to the butter mixture until just combined.
- Add 3/4 bag of cadbury eggs and chocolate chips stirring with wooden spoon.
- Spread batter into prepared pan and bake approx 25-30 minutes until they are set.
- Toothpick will come out slightly gooey. Be careful not to overcook.
- When removed from oven sprinkled reserved cadbury eggs on top and drizzle with melted chocolate.
