Fudgy Creme Egg Blondies
Super decadent blondies packed full of white chocolate, mini creme eggs and large creme eggs! These fudgy creme egg blondies are the perfect Easter treat!
Ingredients
- 225 g white chocolate
- 175 g unsalted butter
- 165 g caster sugar
- 100 g soft light brown sugar
- 165 g plain flour
- 1/4 tsp table salt
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 100 g mini creme eggs
- 5 creme eggs regular size
Instructions
- Firstly, grease and line an 8x8inch square baking tin and preheat the oven to 200C/180C Fan/Gas Mark 6. Very finely chop 150g of the white chocolate and place into a large bowl. Then melt the butter (either in the microwave or in a small pan) and pour over the chocolate, whisking by hand until completely melted. Then whisk in both the sugars until fully combined.
- Then whisk in the flour and salt – the mixture will be very stiff at this point. Finally, whisk the eggs and egg yolk together in a small bowl, then pour into the batter and whisk until your batter is thick and glossy. Roughly chop the remaining white chocolate, and chop the mini creme eggs in half. Then stir both into the batter. Then pour the batter into your prepared tin and spread out evenly.
- Cut the regular sized creme eggs in half to create 10 halves - push 9 of them into the batter evenly spaced, filling side up. You can eat the remaining half! Then bake in the oven for 36-38 minutes until golden brown and the blondies have only a slight jiggle in the middle. (You may need to cover with foil if they are browning too quickly). Leave the blondies to cool at room temperature, and then place in the fridge to chill for 2 hours before slicing or leave overnight at room temperature.
Notes
Blondies can be made the day before cutting, and actually I recommend it!
Blondies will keep well in an air-tight container for 4-5 days at room temperature.