Skip to content
Easter Egg White Chocolate Blondies

Easter Egg White Chocolate Blondies

Prep

10 mins

Bake

38 mins

Serves

9-16

Difficulty

Medium
Easter Egg White Chocolate Blondies

About

The older cousin of brownies, these fudgy and gooey blondies are studded with chunks of white chocolate and are full of mellow and buttery flavour. Quick and easy to make, this recipe is great for customizing and you can try it with lots of different ingredients and add-ons!

made using

Light Brown Soft

View product 
Share this recipe
Instructions
Ingredients
Reviews

HOW TO MAKE THIS EASTER EGG WHITE CHOCOLATE BLONDIES RECIPE

Step 1

Preheat the oven to 180C (160C fan). Grease and line 8x8' square baking tin with baking paper leaving plenty of overhang.

Step 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.

Step 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.

Step 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!

Ingredients – 8 items

Serving

1

Butter

Butter

Cubed

200 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

125 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

125 g
Eggs

Large eggs

2
Salt-table

Salt

1/4 tsp
Vanilla

Vanilla extract

1 tsp
Flour

Plain flour

300 g

White chocolate

Chopped

150 g

Optional add-ons:

Mini eggs

Mini chocolate eggs

Hazelnuts

Hazelnuts

Chopped

Caramel drizzle

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products