Biteofthebake's Mini Egg Blondies

METHOD

• 1

  Preheat your oven to 180 °C / gas mark 4 and line a 9x9" square tin with baking paper.

• 2

  In a microwaveable bowl, melt together unsalted butter and Cadbury White Chocolate.

• 3

  Melt in short bursts stirring well each time until smooth. Be careful not to burn it as white chocolate can burn quickly!

• 4

  In a large bowl or stand mixer (You can do this with a spatula, you don’t need a mixer!). Add your melted chocolate, butter and sugar and mix until combined. (I recommend only stirring until combined for blondies, you don’t need to whip anything light and fluffy!)

• 5

  Once combined, add in your eggs, egg yolk and double cream and stir.

• 6

  Add in your plain flour, cornflour, chocolate chips and Cadbury Mini Eggs and fold. Your mixture will be quite runny at this stage which is a good thing!

• 7

  Pour the mixture into your lined baking tin and add on extra Cadbury Mini Eggs and chocolate of choice!

• 8

  Bake for 20–30 mins, mine usually take 25! You will want to take them out when your blondies have a slight wobble. If they aren’t wobbling, they may be over baked. If they are wobbling too much, put them back into the oven and check on them every 3 mins.

• 9

  Once baked, press more Cadbury Mini Eggs on top and leave to cool.

• 10

  Once cooled, place the blondie (still in the tin) in the fridge for a few hours or overnight before slicing.