These white chocolate Easter brownies or Easter “blondies” as they are known are sweet and fudgey. The perfect chocolatey Easter treat!
I know it has only been a week since I posted my Chocolate Crumpets but they were a long time in the making and so it feels like ages since I’ve been in the kitchen. Because my working hours are pretty hectic, Jon has taken over almost all of the cooking in the week and its only at the weekends or on special occasions that I get to do what I love the most – cook! This weekend I didn’t need too much of an excuse for baking. With Easter just a week away I thought I’d bake a batch of Easter Blondies (aka White Chocolate Easter Brownies).
I decided I wanted to make a batch of Easter themed white chocolate brownies a couple of weeks ago when I came across a stand selling all types of Easter eggs. Not the hollow ones you usually give as a gift but the little ones perfect for using in cakes and bakes. There were Cadburys mini eggs, smarties mini eggs, Galaxy’s golden eggs and milky bar white chocolate mini eggs! I thought the milky bar eggs and Galaxy golden eggs would work pretty well in a brownie and here they are!
There are plenty of Easter brownies out there from the classic creme egg brownies to mini egg brownies but as a big fan of white chocolate I wanted to do something a little bit different. My love for white chocolate is fuelled by my sweet tooth. Its just so rich and creamy too! Whats not to love?!
Blondies are made in the exact same way as brownies. You start by melting butter, sugar and chocolate. Then you whisk in the eggs before adding the flour. The only difference is that you use white chocolate instead of milk or dark. It’s a simple recipe that works every time. I’ve used the same principles to make my Rolo Stuffed Brownies, my Fat Elvis Brownies and even these Pumpkin Blondies.
I’ll admit that I was a bit worried that these blondies would be white chocolate overload but the Galaxy golden eggs are actually milk chocolate which helps to tone it down a bit. There’s also plenty of vanilla in the recipe as well as a pinch of salt for a well rounded flavour.
Like any good brownie (or blondie), the texture is nice and fudgey.
- Pre-heat your oven to gas mark 4.
- Line a rectangular cake tin with grease proof paper.
- Melt the butter in a pan along with the white chocolate and sugar.
- Once melted completely, allow to cool, stirring frequently to ensure it stays smooth and liquid.
- Once the butter and chocolate mixture is cool, whisk in the eggs, one at a time.
- Scrape the seeds out of the vanilla pod and fold through the liquid mix with the salt and flour.
- Pour the batter into the tin.
- Bake in the centre of the oven for 30 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.
- 5 minutes before taking out of the oven, push the mini eggs into the top of the brownies - don't be afraid to create cracks in the surface.
- Allow to cool slightly before slicing and serving.
One of the best things about this recipe is that you can have them from bowl to plate in about an hour. Plenty of time for you to call some friends over and put the kettle on!
Pin it for later!
If you like this recipe please do make sure you pin it for later. You’ll want to make sure you’ve got the recipe for next Easter too!