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The BEST Easter Blondies

Updated: Apr 6

Soft and Fudgy White Chocolate, Mini Egg and Nutella blondies - a super simple and quick recipe that punches you in the face with flavour

This blondie recipe uses a base recipe which I've been trying to perfect for quite a while now, so we've had a lot to eat in my house! And because of all that practice (and eating..) I can now say I'm pretty happy with that recipe to the point where I'm going to share it with you - and enhance it with a load of Nutella and Mini Eggs because it's Easter and why not..





So, this is the part where I'm meant to tell you this whimsical story about where the inspiration for this recipe came from and that I scaled many mountains and what not to get to this point and I'm so proud of what I've made. While the last bit is true, there's no real back story to this. I just love white chocolate, Nutella and fudgy brownies 😂 .. so that's where the recipe came from and it's pretty good! So much so that I'm scoffing a piece of it as I write this silly paragraph that you're unlikely to read!


Anyway, here's the recipe!


The BEST Easter Blondies


Ingredients

  • 250g White Chocolate

  • 250g Unsalted Butter (or Stork works just as well)

  • 200g Caster Sugar

  • 100g Soft Light Brown Sugar

  • 2 Large Eggs

  • 1tsp Vanilla Extract

  • 1/2tsp Fine Sea Salt

  • 280g Plain Flour

  • 250-300g Mini Eggs

  • 150g Nutella (or any spread you want really)

  • 150g White Chocolate Chips or Chunks

Method

  1. Preheat your oven to 160degC fan

  2. Line your baking tin with baking paper - I used a 9inch square tin but you can use whatever you have, the only thing that will be affected will be the thickness and the cooking time

  3. Add your white chocolate and butter to a microwavable bowl and microwave for 15sec intervals until melted, stirring between each interval to prevent the chocolate from catching - do this even if it doesn't look like anything has melted yet

  4. While your chocolate is melting, add the eggs and sugars to a large mixing bowl (I use my stand mixer with a whisk attachment) and mix until light in colour and fluffy

  5. Once melted, add the chocolate mixture to the sugar mixture while on low speed and mix until combined*

  6. Add in the salt and vanilla. Mix.

  7. Add the flour and mix until just combined

  8. Take 3/4 of the Mini Eggs and chocolate chips and add this to the batter.

  9. Give everything a good mix and pour half into your lined tin

  10. Melt the Nutella in the microwave on high for 30 seconds then pour over the batter in the tin. Spread it out so it's even then pour on the remaining batter.

  11. If you want to, add a couple dollops of Nutella to the top of the batter and swirl around with a knife to make pretty patterns.

  12. Scatter the remaining Mini Eggs onto the top of the batter

  13. Bake for 35-40mins until done. This may sound ridiculous but the bake time will differ depending on your oven, the consistency of the batter, the consistency of the spread and the type of chocolate you use. So to check it's done, give it a bit of a shake. If it's still wobbling like it's ready to jump out at you, chuck it back into the oven for 8mins and check again. If it's got a teeny tiny bit of a wobble but is mostly firm then it's done. Alternatively you can stick a skewer in it but it may be difficult to tell when it's done because of the Nutella

  14. Leave to cool and EAT (or just eat if you're impatient like me... but that will result in a burnt mouth... do this at your own risk!). Put in the fridge for a few hours for a fudgier texture

Notes: 1. *When you add the melted butter and chocolate to the sugar, don't be alarmed if the butter appears to split from everything. It will all come back together once the flour has been added in. 2. These are best eaten fresh however they can be stored in an airtight container at room temp for up to 3 days or in the fridge for up to a week 3. This blondie can be frozen if you are able to resist eating the whole thing in one sitting - put in an airtight container or wrap tightly in cling film, store for up to 3 months


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Hey! I'm Kat, creator of Full Fat Baking! I hope you find what you're looking for and get some inspiration for some delicious bakes! 

I'd love to see your creations! Tag @Full.Fat.Baking on Instagram so I can seem them! Or add #fullfatbaking so we can create a stream of great looking bakes 💜 

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