For the blondies:
- 200g butter
- 200g white chocolate
- 100g caster sugar
- 125g soft brown sugar
- 3 eggs
- 175g plain flour
- 50g milk choc chips
- pinch of salt
- lots of mini eggs
MINI EGG BLONDIES
Prep time: 15 mins. Bake time: 20 mins.
In the final of the series of Coach inspired bakes, we have the Big Daddies, a homage to Head Coach Adam Roff, and his enormous bowls of crunchy nut cornflakes. I tried to make something that resembles cereal & milk, and if you’re wondering if they’re sweet. Yes. Yes they are.
Pre heat the oven to 170C fan. And line a brownie tin with a layer of foil, and then baking paper over the top.
Melt the chocolate & butter together (either in a bowl over a pan of water, or in the microwave). Whisk the eggs & both of the sugar together until bubbly.
Fold the chocolate & butter mix into the eggs & sugar, add the flour, chocolate chips & salt and fold gently until you have a smooth mix.
Pour in to the lined tin and scatter mini eggs over the top. You can either leave them whole, or break some of them up to make different textures on top.
Bake for 20-25 mins until there is a slight golden crust on the top, and there’s still a small wobble when you shake it.
Cool slightly, before chilling in the fridge. Then slice!