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Nutrition: Per serving

  • kcal676
  • fat30g
  • saturates18g
  • carbs92g
  • sugars64g
  • fibre2g
  • protein8g
  • salt0.3g
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Method

  • step 1

    Heat the oven to 190C/170C fan. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment. Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth. Remove from the heat and leave to cool for 5 mins.

  • step 2

    Tip the muscovado and caster sugars and the eggs into a large, clean bowl and whisk for 2 mins until the mixture is thick and foamy. Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined. Roughly chop 100g of the mini chocolate eggs, then fold into the batter. Pour the batter into the tin and gently shake to level the surface. Press half of the remaining whole mini chocolate eggs into the top.

  • step 3

    Bake the blondies for 45-50 mins. Check they are cooked by giving the tin a gentle shake – they should be mostly set, with a slight wobble in the centre. Remove from the oven and immediately press the rest of the whole mini chocolate eggs into the top (these can be roughly crushed or halved first for a different texture, if you like). Leave to cool completely in the tin. Don't worry if the mixture sinks slightly. Once cooled, the blondies will be gooey, fudgy and moist, cut into squares and serve. Will keep in an airtight tin for up to four days.

RECIPE TIPS
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<h6>OVEN TEMPERATURE</h6>

<p>Be sure to check your temperature when you cook these, they can take longer in some ovens than others.

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Recipe from Good Food magazine, March 2021

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Comments, questions and tips (26)

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Overall rating

A star rating of 2.6 out of 5.44 ratings

abbyvwilksyURA-1XB

Great recipe! Please divide between two 9" trays so it will actually bake! There is too much mixture for just one pan!

karenfalla avatar

karenfalla

Just awful. Too sweet, gloopy in the middle after lots of extra baking time. Total waste of time and money.

kecrosby

Far too much sugar - I halved it and it was still VERY sweet, but very yummy.

brett.benjaman.marshubaEZl8N

As mentioned below this is a waste of ingredients. Unfortunately I am going to a party this afternoon and so made this recipe with 50% extra ingredients. My 7 year old son was excited about making this with me from the picture on the calendar. It has now been in the oven for 90 minutes and it’s a…

kwray2002

I'd like the £7 of ingredients back! The fact this recipe was printed in the 2022 Good Food calendar, with uncorrected cook times and temperatures is shameful after so many negative reviews left here over a year ago. It means this was a known failure. Even with the adjusted cook time and temp this…

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