Studded with coconut and crushed leftover Easter candy, these blondies from Culinary Producer Grant Melton are a sweet and easy treat for ushering in spring.
- One 4-ounce chocolate bunny
- ½ cup candy coated chocolate eggs
- ¾ cup butter
- 1 ¼ cups light brown sugar, lightly packed
- 2 eggs
- ¼ teaspoon almond extract
- 1 ¼ cups flour
- 1 cup shredded, sweetened coconut
- 1 teaspoon salt
Place the chocolate bunny and the chocolate eggs in separate plastic bags. Using a rolling pin, smash them into bite-sized pieces.
Preheat an oven to 350 °F. Line an 8-inch square baking pan with a sheet of parchment paper, leaving a 2-inch overhang. (This will help with removing the baked blondies.)
In small pot, melt butter over low heat. Add the butter to a large mixing bowl with the brown sugar, eggs and almond extract. Whisk until smooth. Once smooth, add flour, shredded coconut and salt, and mix until evenly combined. Fold in smashed candy pieces, reserving a few pieces to arrange on top. Pour the dough into the prepared pan and spread into a smooth, even layer. Arrange the reserved candy pieces on top.
Bake until golden-brown on top, 20 to 25 minutes, then let cool.
Once cool, using the overhang, remove the blondies from the pan. Trim edges and then cut into 16 squares.
