A couple of years ago I made some pretty impressive (if I do say so myself) Easter brownies. No brownie recipe I’ve made since has topped it, but this year I fancied making something different. Having never made blondies before, I decide to give them a whirl. Using my tried and tested brownie recipe as a base, I made a few adjustments to create these deliciously golden blondies.
Ingredients (makes 12):
- 250g white chocolate (plus another 100g for topping)
- 250g unsalted butter
- 300g golden caster sugar
- 3 large eggs
- 200g plain flour
- 1tsp baking powder
- 100g chopped marshmallows
- 100g Mini Eggs (plus another 100g for topping)
- Preheat your oven to 180 degrees and line a deep oven proof tray with parchment paper.
- Melt 250g white chocolate and 250g unsalted butter in a heatproof bowl over a pan of boiling water, stirring regularly.
- Meanwhile cream the sugar and eggs in a large bowl.
- Fold in half of the plain flour and half of the melted white chocolate and butter mix. Add the baking powder and fold in the remaining flour, followed by the remaining melted white chocolate and butter.
- Gently stir through the chopped marshmallows and 100g Mini Eggs.
- Transfer to your oven proof tray and bake for 35-40 minutes until the top layer has hardened and cracked.
- Remove from the oven and leave to cool in the tray for 10 minutes, before transfering to a wire rack.
- Meanwhile melt the remaining 100g white chocolate and roughly chop the remaining 100g of Mini Eggs.
- Once the blondies have cooled completely, drizzle the white chocolate over the top and scatter with the crushed Mini Eggs.
- Cut your blondies with a clean sharp knife and enjoy!