Easter blondies
Let little ones get stuck into some (supervised) Easter baking with this simple white chocolate blondie recipe
The team at Rodda’s in Cornwall share their recipe for clotted cream and chocolate Easter blondies
roddas.co.uk
Serves 6-8
Oven temp 180°C / gas 4
- White chocolate 400g, broken into squares (100g chopped)
- Rodda’s Cornish clotted cream 113g
- Free-range eggs 3
- Vanilla extract 1 tsp
- Caster sugar 180g
- Self-raising flour 180g
- Mini chocolate eggs 200g
- Line a 10-12in square dish with parchment and preheat the oven to 180°C / gas 4.
- Put 300g of the white chocolate and the Rodda’s clotted cream in a saucepan over a low heat and stir until melted.
- In a large bowl, beat the eggs, vanilla extract and sugar until creamy. Slowly add the melted chocolate mix and stir until combined.
- Add the flour, remaining chopped white chocolate and 150g of the mini chocolate eggs and fold until combined.
- Pour the mixture into the lined dish, transfer to the oven and bake for 30-35 minutes until golden on top.
- Remove the Easter blondies from the oven and push the remaining mini chocolate eggs into the surface. Allow to cool completely before slicing and serving.
You will need
- White chocolate 400g, broken into squares (100g chopped)
- Rodda’s Cornish clotted cream 113g
- Free-range eggs 3
- Vanilla extract 1 tsp
- Caster sugar 180g
- Self-raising flour 180g
- Mini chocolate eggs 200g
Method
- Line a 10-12in square dish with parchment and preheat the oven to 180°C / gas 4.
- Put 300g of the white chocolate and the Rodda’s clotted cream in a saucepan over a low heat and stir until melted.
- In a large bowl, beat the eggs, vanilla extract and sugar until creamy. Slowly add the melted chocolate mix and stir until combined.
- Add the flour, remaining chopped white chocolate and 150g of the mini chocolate eggs and fold until combined.
- Pour the mixture into the lined dish, transfer to the oven and bake for 30-35 minutes until golden on top.
- Remove the Easter blondies from the oven and push the remaining mini chocolate eggs into the surface. Allow to cool completely before slicing and serving.
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