East Blondie

• servings: 16
• active time: PREP 5 MINS PLUS COOLING
• total time: 1 hour

Ingredients

200g unsalted butter, diced, plus extra for the tin

200g white chocolate, roughly chopped

400g light brown soft sugar

4 eggs

150g plain flour

150g mini chocolate eggs, chopped

Directions

4 eggs

150g plain flour

150g mini chocolate eggs, chopped

1 Heat the oven to 160C/140C fan/gas 2 and butter and line a 20cm square brownie tin.

Put the butter and white chocolate into a pan, and gently melt until combined.

2 Pour the melted chocolate into a bowl and add the sugar, then whisk together until the sugar has dissolved. Crack in the eggs, one at a time, whisking well in between each addition, and add a big pinch of salt.

3 Tip in the flour and use a spatula to fold together until evenly combined. Add half of the chocolate eggs and fold again. Pour the batter into the lined tin, then dot over the remaining chopped eggs.

4 Bake for 45-50 mins or until golden on top and set, with a tiny wobble in the centre.

Cool completely in the tin then cut into squares to serve.