Orange speckled egg blondies

8 INGREDIENTS • 6 STEPS • 1HR

Orange speckled egg blondies

Recipe

5.0

2 ratings
Having friends round for an Easter gathering? Whip up this easy yet impressive bake using our orange choccy speckled eggs.
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Having friends round for an Easter gathering? Whip up this easy yet impressive bake using our orange choccy speckled eggs.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
8
225 g
M&S Remarksable Value unsalted British butter
cut into small cubes
100 g
white chocolate, chopped
250 g
soft light brown sugar
150 g
caster sugar
3
M&S large free-range eggs
1 1/2 tsp
vanilla extract
325 g
M&S Remarksable Value plain flour
200 g
M&S orange choccy speckled eggs
or mint choccy speckled eggs

Nutrition per serving

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Calories
765kcal
Fat
34.9 g
Saturates
20.9 g
Sugars
72.3 g
Salt
63.5 mg
Love This Recipe?
Add to plan
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Orange speckled egg blondies
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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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 M&S Remarksable Value unsalted British 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 (1 1/2 tsp) 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.
step 6 Cool the blondie in the tin for at least 10 minutes before cutting into squares.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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