Updated: Apr 8
Trying to consume as many mini eggs as possible this season? Don't worry we have the moorish recipe for you. Gooey, chewy and full of your favourite treat, these blondies will please any crowd.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total time: 45-55 minutes
Special Equipment: 20.5x20.5 cm baking dish and a saucepan
150g unsalted butter, cut into cubes
200g white chocolate, chopped
275g plain flour
100g caster sugar
100g golden caster sugar
2 tsp vanilla extract
1 tsp baking powder
3 medium eggs
300g mini eggs, chopped
Preheat your oven to 180 C, 160 C, Gas Mark 4.
Lightly grease and line your baking tin with parchment.
Melt the butter and white chocolate in a heatproof bowl set over a pot of barely simmering water. Make sure the bottom of the bowl is not touching the water. Once melted, lift the bowl off the pan and set it aside to cool slightly.
Into the butter and white chocolate mixture, beat in the caster sugar, golden sugar, eggs and vanilla until combined.
Sift the flour and the baking powder into the mixture, then fold in 3/4 of the chopped mini eggs.
Scrape the batter into the baking tin and level with a spatula. Scatter over the remaining chopped mini eggs.
Bake for 20-25 minutes or until just firm. Leave to cool in the tin, before cutting into squares.
You can add as many mini eggs as you want, the more chocolate the better!
The blondies are a great base for any kind of mix-in or topping, so keep this recipe to use in any season.
Don't over bake the blondies, they are supposed to be gooey in the centre.