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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
