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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
