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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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.
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.
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