Preparation
- Preheat the oven to 190C/170C Fan and grease and line a 20cm square cake tin with baking paper.
- Melt the butter in a saucepan over a medium–low heat and add both sugars while stirring and cook for 1–2 minutes until the mixture turns smooth, creamy and caramelly.
- Take off the heat and set aside.
- Whisk the vanilla, eggs and salt together in a large bowl.
- Whisk in the butter and sugar mix until fully combined, then whisk in the flour until smooth.
- Pour the batter into the prepared tin and bake for 20 minutes.
- While the blondie is cooking, crush half of the chocolate eggs in half.
- Once the blondies are cooked, take them out and scatter the halved and whole chocolate eggs on top. Carefully pressing the eggs into the blondie mixture.
- Bake for a further 10 minutes and then allow to cool – enjoy!