Blondies For Easter…. By Lucy Simmons
March 26, 2015
A white chocolate brownie called a blondie, gooey in the centre, topped with warm melting white chocolate.... And its Easter, so I added smashed mini eggs and decorated the top with a handful too, perfect for sharing, Happy Easter everyone......
- Prep: 10 mins
- Cook: 20 mins
- Yields: 15 Party size
1. Preheat the oven to 180C and line a square baking tray with parchment, so that the gooey brownie does not stick to the bottom.
2. In a large mixing bowl whisk together the sugar and eggs until light and fluffy, slowly add the melted butter, making sure it is fully combined. Fold in the flour with a wooden or metal spoon. Add 200g of the broken white chocolate chunks and mix. In a bag gently crush the mini eggs until they are smaller and add to the mixture reserving a handful for the top. Pour the mixture into the prepared baking tray and bake for 20-25 minutes until golden.
3. When the blondie is cooked leave to cool for about 5-10 minutes. Place on a cooling rack. Melt the remaining chocolate, place in a small pipping bag with a tiny corner snipped off. Scatter the mini eggs over the top and then drizzle the white chocolate creatively in any pattern your heart feels over the blondie. Slice into party portions and enjoy. Happy Easter to all.......