Servings
  • 200g butter (cubed) 200g butter (cubed)
  • 125g Tate & Lyle Caster Sugar 125g Tate & Lyle Caster Sugar
  • 125g Tate & Lyle Soft Light Brown Sugar 125g Tate & Lyle Soft Light Brown Sugar
  • 2 large eggs 2 large eggs
  • ¼ tsp salt ¼ tsp salt
  • 1 tsp vanilla extract 1 tsp vanilla extract
  • 300g plain flour 300g plain flour
  • 150g white chocolate (chopped) 150g white chocolate (chopped)
  • Optional add-ons: Mini chocolate eggs, chopped hazelnuts, caramel drizzle Optional add-ons: Mini chocolate eggs, chopped hazelnuts, caramel drizzle

Instructions

HOW TO MAKE THIS EASTER EGG WHITE CHOCOLATE BLONDIES RECIPE

  1. Preheat the oven to 180C (160C fan). Grease and line 8x8’ square baking tin with baking paper leaving plenty of overhang.
  2. Place the cubed butter and both sugars in a small saucepan over a small heat, and allow the butter and sugars to melt completely. Stir it from time to time, until you have a smooth and thick mixture. Set aside.
  3. In a small jug, whisk together the eggs, salt, and vanilla. Add the mixture into the melted butter and sugars and mix to combine. Add the flour and white chocolate and fold until combined. Pour the mixture into the baking tin and bake for 20 minutes. After 20 minutes in the oven, you can remove the blondie and add some chocolate mini eggs on top. Press them gently into the top of the bake. Return the blondie into the oven for further 15-18 minutes, or until the top is golden, and the toothpick inserted in the middle comes with some crumbs still attached to it.
  4. Allow the blondie to cool in the tin, then transfer to the fridge for at least 2 hours, allowing it to firm and set. Slice into 9 large or 16 smaller pieces. Drizzle with some caramel sauce if you’d like & enjoy!