Easter Egg Blondies
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- 250g/9oz cold unsalted butter, cut into 6–8 pieces
- 150g/5½oz light soft brown sugar
- 125g/4½oz caster sugar
- 2 large eggs
- 1½ tsp vanilla extract
- pinch sea salt
- 300g/10½oz plain flour
- 225g/8oz sugar-coated mini chocolate eggs
1. Preheat the oven to 350ºF/190ºC/170ºC Fan/Gas mark 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper.
2. Melt the butter in a saucepan over medium-low heat. Stir in both sugars and cook for 102 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.
3. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until throughly combined, then whisk in th flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes.
4. While the blondie is baking, cut 125g / 4 1/2 oz of the chocolate eggs in half. It's best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time.
5. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don't worry if the surface cracks a little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden brown.
6. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold.
These blondies are designed to be slightly undercooked. For a more cakey texture, bake for 25 minutes rather than 20 minutes in the first stage.