22/03/2024
Creamy white chocolate blondies studded with M&S Orange Choccy Speckled Eggs – YES PLEASE! 😍 Get ready to impress friends and family this Easter with our easy yet impressive bake made with our ICONIC orange choccy speckled eggs!🍊🐣
INGREDIENTS (makes 8)
225g unsalted butter
100g white chocolate, chopped
250g soft light brown sugar
150g caster sugar
3 M&S large free-range eggs
2 tsp vanilla extract
325g plain flour
200g M&S Orange Choccy Speckled Eggs
METHOD
1. Preheat the oven to 190°C/170°C fan. Grease and line a 20cm square loose-based cake tin with baking paper.
2. Melt the unsalted butter and white chocolate in a saucepan over a medium-low heat. Stir in both the soft light brown sugar and caster sugar 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.
3. Whisk the eggs, the vanilla extract 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 until smooth. Pour the batter into the prepared tin and bake for 20 minutes.
4. Meanwhile, roughly chop half of the orange choccy speckled eggs.
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.
6. Cool the blondie in the tin for at least 10 minutes before cutting into 8 squares.
