Olive Magazine
A tray of blondies cut into squares with a cup of tea and a bowl of mini eggs with a pink background
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Easter blondies

Published: March 31, 2022 at 5:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 16

Chopped mini eggs make the perfect topping for these gooey, sweet blondies – because you can never have too much chocolate at Easter

Nutrition:
NutrientUnit
kcal356
fat18g
saturates10.7g
carbs44.1g
sugars36.8g
fibre0.4g
protein4.4g
salt0.1g
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Try our Easter blondies recipe then check out our Easter cake, Easter cookies and more Easter baking ideas.

In partnership with NEFF

Ingredients

  • 200g unsalted butter, diced, plus extra for the tin
  • 200g white chocolate, roughly chopped
  • 400g soft light brown sugar
  • 4 eggs
  • 150g plain flour
  • 150g mini chocolate eggs, chopped

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 2 and butter and line a 20cm square brownie tin. Put the butter and white chocolate into a pan and gently melt until combined.

  • STEP 2

    Pour the melted chocolate into a bowl and add the brown sugar, then whisk together until the sugar has dissolved. Crack in the eggs, one at a time, whisking well in between each addition, and add a big pinch of salt.

  • STEP 3

    Tip in the plain flour and use a spatula to fold together until evenly combined. Add half of the mini chocolate eggs and fold again. Pour the batter into the lined tin, then dot over the remaining chopped mini chocolate eggs.

  • STEP 4

    Bake for 45-50 minutes or until golden on top and set with a tiny wobble in the centre. Cool completely in the tin and cut into squares to serve.

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