There's no more perfect way to celebrate Easter than with these mini egg blondies! A white chocolate flavoured sponge is decorated with mini eggs and coloured melted white chocolate.
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment. For the blondies, in a large bowl, using a handheld electric whisk, beat the melted butter and both sugars until light and fluffy. Beat in the eggs and vanilla.
Step 2Add the flour and a pinch of fine salt and fold in using a large metal spoon. Fold in the chopped white chocolate. Scrape into the prepared tin and spread to level. Bake for 35min, or until set. Leave to cool completely in tin.
Step 3For the decoration, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from the heat and stir in the oil. Divide evenly between 3 bowls and dye to desired shades using food colouring gels.
Step 4Transfer blondie to a board and drizzle over the coloured chocolates. Scatter over the mini eggs and leave to set in a cool place (chill briefly, if needed). Cut into 16 squares and serve.
TO STORE:
Once set, keep in an airtight container at room temperature for up to 5 days.
Per blondie:
Calories: 304
Protein: 3g
Total fat: 17g
Saurates: 10g
Carbs: 35g
Total sugars: 26g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
