Easter blondies

Easter is synonymous with chocolate, and BOY do these Easter blondies fit the bill! Top with mini eggs for peak Easter treats!

Brought to you by Dr. Oetker

Chocolate lovers, buckle up - introducing Easter blondies!

Easter is synonymous with chocolate, and BOY do these Easter blondies fit the bill! Top with mini eggs for peak Easter treats! Take a look at the recipe below from Dr. Oetker - you won't be disappointed!

Ingredients

For the blondies:

  • 200 g Dr. Oetker Cooks White Chocolate
  • 200 g unsalted butter
  • 2 medium free-range eggs
  • 2 tsp Dr. Oetker Madagascan Vanilla Extract
  • 150 g caster sugar
  • 150 g light brown sugar
  • 150 g plain flour
  • 1/2 tsp salt
  • 1/4 tsp Dr. Oetker Baking Powder
  • 100 g Dr. Oetker White Chocolate Chunks
  • 100 g Dr. Oetker Milk Chocolate Chunks

To decorate:

  • 50 g Dr. Oetker Dark Chocolate
  • 50 g mini chocolate eggs

Instructions

1
Preheat the oven to 180°C/Gas Mark 4 and grease and line a 25x20cm (10.5x8in) brownie tin with non-stick baking paper. 
2
Put the white chocolate and butter into a heatproof bowl. Melt in the microwave on a medium setting for intervals of 30 seconds for approximately 2 minutes. Stir thoroughly until combined and set aside. 
3
Place the eggs, vanilla extract and both sugars into a large mixing bowl. Whisk with a handheld mixer until smooth and frothy. Add the melted butter and white chocolate and continue to whisk. Pour in the flour, salt and baking powder and mix together with a wooden spoon. Finally, add the white and milk chocolate chunks, then mix the chunks evenly throughout the batter. 
4
Pour the batter into the brownie tin and place in the centre of the oven to bake for 30-40 minutes, or until a skewer inserted in the centre of the cake comes out clean. 
5
Leave to cool on a wire rack for 20 minutes before removing from the tin. To decorate, drizzle the melted chocolate across the surface of the blondies and decorate with the mini chocolate eggs. Cut into squares to serve.

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