Easter is the perfect excuse to bake. Everything chocolatey.
Last weekend I was feeling a bit itchy to get back in the kitchen as I hadn’t baked for a while. Although I love cooking too, baking is really therapeutic and relaxing. I could spend hours whiling away the time. And so I thought, with Easter coming up, it’d be the perfect excuse to create something sweet and indulgent.
I love a blondie. I don’t find them quite as sickly as their sister bake, the brownie. And they’re pretty versatile as you can add so many different ingredients to them – I’m pretty sure this won’t be my last blondie recipe.
I topped my Easter blondies with halved mini Galaxy Caramel Eggs – thinking small squares are perfect for a little pick-me-up without being overly big and indulgent.
I already knew that caramel and white chocolate is one delicious pairing. So this was a no brainer. And it sure went down a treat.
Moist in the middle, not overly sickly but sweet, these were delicious served warm alone, or with a little cream and extra caramel sauce for dessert.
If you’re thinking of whipping up some Easter treats too, do give these a whirl.
Are you cooking/baking this Easter?
Easter Caramel Egg Blondies
Indulgent, sweet easter themed bake. Perfect for a little pick-me-up or dessert.
- 125 g butter
- 300 g white chocolate
- 80 g light brown soft sugar
- 100 g granulated sugar
- 3 eggs
- 2 tsp vanilla essence
- 175 g self-raising flour
- 1 tsp baking powder heaped
- 8 mini galaxy caramel eggs
Pre-heat the oven to 200° celsius. Grease a rectangular traybake tin.
Melt the butter in a saucepan over a low heat. Add half of the white chocolate, and continue to heat until melted. Leave to the side.
Whisk the sugar, vanilla essence and eggs with an electric whisk on a high speed until thick and creamy. This should take about 5 minutes.
Add the butter and white chocolate mixture into the eggs and sugar. Sieve the flour and baking powder into the bowl, stir with a spatula until well-combined.
Chop the remaining white chocolate and stir into the mixture. Pour into the greased baking tin. Bake in the centre of the oven for 20 minutes.
After 20 minutes, it should start to look a little more golden on the outside. Cut the mini Galaxy Caramel Eggs in half along the seam, and push them into the top of the blondie (5 x 3), spaced evenly so when you cut them once cool, each square will have a caramel egg.
Return to the oven for 5 minutes or so, until a knife comes out clean. Remove and cool on a wire rack before cutting.
Serve warm on its own or with cream and caramel sauce.