I can’t resist an Easter bake, particularly when it seems our house gets filled to the brim with chocolate eggs well before Easter has begun. This is a pimped up blondie which makes a great Easter dessert or tea time treat. Sea salt is a must for me with any chocolate recipe these days, but feel free to leave it out if it’s not your bag.
75g white chocolate
300g light muscovado sugar
3 large eggs
1 tbsp vanilla extract
200g plain flour
Two 80g bags of mini eggs
1 tsp coarse sea salt
Preheat the oven to 180, then grease a 9″x12″ roasting tin and line with baking paper.
Open a bag of the mini eggs and pop one in your mouth, just to check they are ok, of course.
Put the butter into a saucepan and melt over a low heat, until the white solids begin to turn golden and smell lovely and nutty, then set aside.
Roughly chop the white chocolate, then stir it into the butter until melted.
Crack the eggs into a bowl, add the sugar and vanilla and whisk with an electric handheld mixer until pale and thick.
Add the melted buttery white chocolate mix, then sieve in the flour and fold the mixture together.
Chop one bag of the mini eggs into rough chunks, or leave them in the bag, hold tight to the end and bash gently into pieces with a rolling pin.
Fold the chopped mini eggs and one teaspoon of coarse ground sea salt through the mix, then transfer the batter into the pan
Bake in the oven for 25-30 minutes until golden but still slightly gooey in the middle. (Check after 20 and cover with foil if the top is browning too much)
Remove the blondie from the oven, and allow to cool in the pan for 5 minutes, while you roughly chop or bash the remaining bag of mini eggs. (Again, it’s well worth eating one, just to check again that this bag is ok.)
Scatter the mini eggs over the cooling blondie, along with one more tiny pinch of sea salt, and gently press it all into the cake a little with the back of a spoon.
Leave to cool completely in the pan, then tip out onto a board, and cut into squares and enjoy.