Indulgent, sweet easter themed bake. Perfect for a little pick-me-up or dessert.
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.