Mini Egg Blondies

How could anyone resist these squares of Easter joy?! Fudgy, decadent and utterly delicious. Kids will love helping to make these, too.

Hands-on time 25min, plus cooling and setting. Cooking time about 40min. Cuts into 16 squares

FOR THE BLONDIES

 200g butter, melted, plus extra to grease  125g caster sugar

 125g light brown soft sugar  2 medium eggs

 2tsp vanilla extract  175g plain flour

 150g white chocolate, roughly chopped

TO DECORATE

 75g white chocolate, finely chopped  1tsp vegetable oil

 Pink, green and purple food colouring pastes or gels

 80g pack chocolate mini eggs, roughly chopped

1 Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment. For the blondies, in a large bowl, using a handheld electric whisk, beat the

melted butter and both sugars until light and fluffy. Beat in the eggs and vanilla.

2 Add the flour and a pinch of fine salt and fold in using a large metal spoon. Fold in the chopped white chocolate. Scrape into the prepared tin and spread to level. Bake for 35min, or until set. Leave to cool completely in tin.

3 For the decoration, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from the heat and stir in the oil. Divide evenly between 3 bowls and dye to desired shades using food colouring.

4 Transfer blondie to a board and drizzle over the coloured chocolates. Scatter over the mini eggs and leave to set in a cool place (chill briefly, if needed). Cut into 16 squares and serve. PER BLONDIE 304cals, 3g protein, 17g fat (10g saturates), 35g carbs (26g total sugars), 0g fibre TO STORE Once set, keep in an airtight container at room temperature for up to 5 days.