Name: Easter blondies
Total time: 55 min
Yield: Makes 16
Ingredients: 200g unsalted butter, diced, plus extra for the tin; 200g white chocolate, roughly chopped; 400g soft light brown sugar; 4 eggs; 150g plain flour; 150g mini chocolate eggs, chopped

A tray of blondies cut into squares with a cup of tea and a bowl of mini eggs with a pink background

200g unsalted butter
diced, plus extra for the tin
200g white chocolate
roughly chopped
400g soft light brown sugar
4 eggs
150g plain flour
150g mini chocolate eggs
chopped

Method

step 1
Heat the oven to 160C/fan 140C/gas 2 and butter and line a 20cm square brownie tin. Put the butter and white chocolate into a pan and gently melt until combined.
step 2
Pour the melted chocolate into a bowl and add the brown sugar, then whisk together until the sugar has dissolved. Crack in the eggs, one at a time, whisking well in between each addition, and add a big pinch of salt.
step 3
Tip in the plain flour and use a spatula to fold together until evenly combined. Add half of the mini chocolate eggs and fold again. Pour the batter into the lined tin, then dot over the remaining chopped mini chocolate eggs.
step 4
Bake for 45-50 minutes or until golden on top and set with a tiny wobble in the centre. Cool completely in the tin and cut into squares to serve.