- 250g cold, unsalted butter, cut into 6–8 pieces
- 150g light soft brown sugar
- 125g caster sugar
- 2 'Big N Free' Free Range Ethical Eggs
- 1½ teaspoons vanilla extract
- Pinch of sea salt
- 300g plain flour
- 200g white chocolate
- 300g Mini Eggs
- Preheat the oven to 190C/170C fan. Grease and line a 20cm square loose-based cake tin with baking paper.
- In a saucepan over a medium heat, melt the butter, then stir in the brown sugar and caster sugar. Cook for 1-2 minutes until the mixture becomes smooth and glossy with a creamy, toffee colour, then remove from the heat and set aside.
- In a large bowl, whisk together the eggs, vanilla extract and salt, followed by the melted butter and sugar mixture. Continue whisking until smooth, then incorporate the flour, until smooth. Pour the silky batter into the tin and bake in the oven for 20 minutes.
- Whilst the chocolate melts, chop 150g of the Mini Eggs in half and leaving the other 150g whole. Take care to cut only a couple of eggs at a time and use the heel of the knife – they can be fiddly to chop!
- Remove the blondie from the oven. Scatter half of the chopped mini eggs and half of the whole eggs over the blondie, gently pressing them into the surface. Cook for another 10 minutes, until the blondie is a pale, golden brown colour.
- Whilst the blondie bakes, place a medium, heat-proof glass bowl over a small saucepan of water and bring to the boil. Break or chop the white chocolate into small pieces and slowly melt in the glass bowl. Be sure to stir the chocolate as it melts, to prevent it burning.
- Remove the blondie from the oven and pour the melted chocolate over the top, using a spatula to evenly spread the chocolate. Then, scatter the remaining whole and halved mini eggs on top for decoration.
- Allow the blondie to cool in its tin for a further 10 minutes, before removing and cutting into squares. Serve warm for a gooey Easter Sunday dessert, or cold for a cracking, spring picnic treat!