Name: Orange speckled egg blondies
Total time: 3600 s
Yield: 8
Ingredients: 225 gram unsalted butter; 100 gram white chocolate; 250 gram soft light brown sugar; 150 gram caster sugar; 3 large egg; 1 1/2 teaspoon vanilla extract; 325 gram plain flour; 200 gram orange choccy speckled egg

Step 1

Preheat the oven to 190°C/170°C fan. Grease and line a 20cm square loose-based cake tin with baking paper.

Step 2

Melt the unsalted butter (225 g) and white chocolate (100 g) in a saucepan over a medium-low heat. Stir in both the soft light brown sugar (250 g) and caster sugar (150 g) and cook for 1-2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.

Step 3

Whisk the eggs (3) , the vanilla (8 mL) and a pinch of salt in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour (325 g) until smooth. Pour the batter into the prepared tin and bake for 20 minutes.

Step 4

While the blondie is cooking, cut half of the orange choccy speckled eggs (200 g) into half.

Step 5

When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture, and don’t worry if the surface cracks a little. Take care as the sides of the tin will be hot. Return to the oven for a further 10 minutes, or until the blondie is a pale golden-brown.

Step 6

Cool the blondie in the tin for at least 10 minutes before cutting into squares.

Orange speckled egg blondies

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