Mini Egg and White Chocolate Blondies
Soft and chewy white chocolate blondies packed full of Cadbury Mini Eggs.
Ingredients
- 150 g white chocolate chopped
- 125 g unsalted butter
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 g plain flour
- 240 g Cadbury Mini Eggs (3 packets)
Instructions
- Preheat the oven to 170ºC / 150ºC Fan / Gas 3 / 330º F. Line a 20cm square baking tin with baking paper.
- Put the white chocolate and butter into a heatproof bowl and set it over a pan of simmering water. Don't let the bowl touch the water. Stir the white chocolate and butter together until it has melted.
- Remove the bowl from the heat add the sugar and mix well.
- Add the eggs and vanilla extract and mix thoroughly in an exaggerated motion so that you beat lots of air into the mixture.
- Fold in the flour and mix until you can no longer see white streaks of flour.
- Tip in two-thirds of the mini eggs and fold them through the mixture.
- Transfer the mixture into the baking tin and top with the remaining mini eggs.
- Bake for 30 minutes or until the blondie is golden brown and set around the edges but still soft in the middle.
- Remove from the oven and leave to completely cool before slicing into 12 pieces.
Video
Notes
- Make sure the blondie batter is well whipped before you fold in the mini eggs. You want to get as much air into the batter as possible.
- My number one top tip for baking blondies is don't bake them for too long. They should still be gooey in the middle and firmer on the top and around the edges.