RECIPE: Mini Egg Blondies

  • 90g melted brown butter (see the How-To on my Recipes page)
  • 225g light brown sugar/light muscovado sugar
  • 2 eggs plus 1 egg yolk
  • 1/2 tsp vanilla extract/vanilla paste
  • 150g plain flour
  • 1 levelled tbsp cornflour
  • 1/4 tsp salt
  • 150g white chocolate chips/chopped white chocolate
  • 50g caramelised white chocolate, chopped (or extra white chocolate)
  • Approx. 70g Mini Eggs (or any small chocolate eggs you like)

  1. Preheat oven to 170C fan/190C for regular oven. Grease and line an 8 inch square tin.*
  2. In a medium sized bowl, whisk together your melted butter and sugar. Add eggs and vanilla and whisk again until combined. Combine dry ingredients in a separate bowl, then add to your mixing bowl and fold in with a spatula until just combined (don’t overmix). Finally, fold in the white chocolate and caramelised white chocolate, if using.
  3. Scrape mix into the prepared tin and level out with spatula. Scatter the mini eggs over the top of the batter, then transfer to preheated oven to bake for 25-30 mins, or until there is a slight wobble in the middle. If checking with a cake skewer, it should come out mostly clean. It can sometimes take a little longer for blondies to bake, so if still raw inside, leave for 5 mins extra at a time until you’re happy with it. (Be careful not to overbake though as the blondies will become cake-like rather than fudgy.)
  4. Once removed from oven, leave to cool for about 10 minutes and then transfer to the fridge (still in the tin) to set for a couple of hours before slicing and eating. 
Once sliced, the blondies will keep for around 4 days if stored in an airtight container. 

*Our Top Tip: If you don’t have an 8 inch tin and only have larger, you can lift up your parchment paper on one side at the size you want and fill the excess area on the other side with baking beans/dried rice, beans or pulses to keep parchment in place.