Easter Egg Blondies

• unsalted butter↗225g g

  cut into cubes, plus extra for the pan

• white chocolate↗100g g

  roughly chopped

• light muscovado sugar↗250g g
• caster sugar↗150g g
• eggs↗3 large
• vanilla bean paste↗1 tbsp tbsp
• plain flour↗325g g
• baking powder↗1 tsp tsp
• mini chocolate eggs160g g

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C/170 °C with convection. Grease a deep 20 × 20 cm baking tin for brownies and line the bottom and sides with parchment. Melt the butter and white chocolate in a heat‑proof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat and let cool for 5 minutes.

2. 2

   Sift the light muscovado sugar and caster sugar together with the eggs into a large clean bowl and beat for 2 minutes until the mixture becomes thick and foamy. Add a quarter of the mixture to the melted chocolate and butter along with the vanilla paste, beating. Gently fold in the remaining egg mixture until smooth, then add the plain flour, baking powder and a pinch of salt, mixing to a uniform batter. Roughly chop 100 g of mini chocolate eggs, then fold them into the batter. Pour the batter into the tin and gently tap to level the surface. Press half of the remaining whole mini chocolate eggs onto the top.

3. 3

   Bake the blondies for 45–50 minutes. Test for doneness by lightly tapping the tin – they should be almost set with a slight wobble in the centre. Remove from the oven and immediately press the remaining whole mini chocolate eggs onto the top (they can be roughly broken or halved beforehand for a different texture, if desired). Let cool completely in the tin. Don't worry if the mixture settles a little. After cooling, the blondies will be sticky, fluffy and moist; cut them into squares and serve. Store in an airtight container for up to four days.