Easter chocolate treats (Print Version)
# Ingredients:
→ For the blondie base
01 -
200g unsalted butter, cut into cubes
02 -
125g golden caster sugar (or regular caster sugar)
03 -
125g soft light brown sugar
04 -
2 large eggs
05 -
¼ teaspoon salt
06 -
1 teaspoon vanilla extract
07 -
300g plain flour
→ Mix-ins and toppings
08 -
150g white chocolate, roughly chopped
09 -
240g mini chocolate eggs
# Instructions:
01 -
Preheat your oven to 180°C (160°C fan). Lightly grease an 8×8 inch square baking tin and line it with baking paper, then set aside.
02 -
Place the cubed butter and both sugars in a medium saucepan over low heat. Let the butter completely melt, stirring occasionally, until you have a thick, glossy mixture. Remove from heat and set aside to cool slightly.
03 -
In a separate container, beat together the eggs, salt, and vanilla. Pour this mixture into the butter and sugar mixture, then stir until everything is well combined.
04 -
Add the flour to your mixture and gently fold it in using a spatula or wooden spoon until smooth. Fold in the chopped white chocolate until evenly distributed, then pour the batter into your prepared baking tin.
05 -
Place in the oven and bake for 20 minutes until the top is just starting to set.
06 -
After the initial 20 minutes of baking, take the blondies out and scatter the mini chocolate eggs over the top. Gently press them into the partially-baked blondie mixture, then return to the oven for another 15-18 minutes, or until the edges turn pale golden brown.
07 -
Remove from the oven and allow the blondies to cool for at least 1-2 hours (or overnight for best results) before cutting into squares and enjoying!
# Notes:
01 -
These gooey and fudgy blondies are one of the simplest bakes to make! Studded with chunks of white chocolate and a generous topping of mini chocolate eggs, they make a perfect treat for Easter holidays and beyond.
02 -
The blondies should be slightly under-baked when you take them out of the oven - if they're cakey, you've baked them too long.
03 -
Allowing them to cool completely (or even chilling overnight) gives them plenty of time to set properly for the perfect texture.
04 -
This recipe was developed and tested using metric measurements for the most accurate results.