Milkybar Mini Egg Blondies

Ingredients

• 200g Unsalted Butter
• 125g Caster Sugar
• 125g Soft Light Brown Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 260g Plain Flour
• 15g Cornflour (*see notes)
• 200g White Chocolate (I used a chopped Milkybar)
• 160g Mikybar Mini Eggs (that's two bags!)

Method

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard oven / 160°C (320°F) fan oven. Chop the white chocolate in to chunks. Crush the milkybar mini eggs (I used a pestle and mortar, but a rolling pin works too!)
2. Melt the butter in a microwave in 20 seconds bursts until smooth, then add the melted butter to a large bowl along with the two sugars (caster and soft light brown). Whisk (I use a hand whisk!) the butter and sugars together for 1 minute.
3. Add the eggs and the vanilla extract and whisk for a further 1 minute. You should have a pale smooth mixture.
4. Fold in the sieved flour and cornflour until no flour pockets remains. Finally, fold in the the white chocolate chunks and the milkybar mini eggs (leave a handful of milkybar mini eggs aside to add to the top of your blondie).
5. Pour the mixture in to the lined tin. Scatter on any remaining milkybar mini eggs, pressing them down gently in to the mix. Cook for 25-30 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
6. Once baked, leave your blondies to cool in the tin completely. Cut in to portions, then enjoy!

Notes

• - Once cooled, store the blondies in an airtight container where they'll keep for up to 1 week (I keep them at room temperature!).
• - If you don't have any cornflour you can substitute with an extra 15g of plain flour (so 275g total)!
• - Tip: Leave your blondies to set in the fridge if you want them to be super fudgy!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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