These gooey and fudgy blondies are one of the simplest bakes to make! Studded with chunks of white chocolate and generous topping of mini chocolate eggs, they would make a perfect treat for Easter holidays and beyond.
Keyword Easter blondies, Easter egg blondies, mini egg blondies
Preheat the oven to 180 C (160 C fan). Lightly grease and line the 8 x 8 inch square baking pan with baking paper and set aside.
Place the cubed butter and both sugars in a medium saucepan over a low heat and allow the butter to fully melt. Stir the ingredients from time to time, until you have thick and glossy mixture. Remove from the heat and set aside.
In a medium jug or mug, beat together the eggs, salt and vanilla, then pour this mixture into the butter and sugar mix. Stir all until combined.
Mix the flour and malted milk powder in a medium bowl, then add this to the rest of the ingredients and using a spatula or a wooden spoon, mix until smooth. Fold in the chopped white chocolate and pour the mixture into prepared baking tin. Place in the oven and bake for 20 minutes.
After 20 minutes of baking, remove the blondies from the oven and scatter the mini chocolate eggs on top of. Gently press the mini eggs into the blondie mixture and return to the oven for another 7- 10 minutes, or until the bake turn pale golden brown.
Remove from the oven and allow the blondie to cool for at least 1- 2 hours or overnight. Cut into 16 squares and enjoy!
If you can't find any malted milk powder, or you don't want to use it, simply replace it with extra flour (40g extra, so 300g flour in total)
You should take the blondies out of the oven when they are still slightly under-baked; if your blondies are more on the cakey side- you have overbaked them. Simply reduce the baking time when baking next.