Ingredients
• 200g unsalted butter
• 200g Dr. Oetker 26% White Chocolate
• 150g caster sugar
• 150g light brown sugar
• 3 medium eggs
• 1 tsp Dr. Oetker Madagascan Vanilla Extract
• 200g plain flour
• 100g Dr. Oetker Professional White Chocolate Chips
• 100g Dr. Oetker Professional Milk Chocolate Chips
• 50g Dr. Oetker 72% Extra Dark Chocolate, broken into small pieces
• 60g chocolate mini eggs
Method
- Preheat the oven to 190C. Grease and line a 10”x8” rectangle baking tin.
- Melt the butter in a pan over a low heat. Remove from the heat and add Dr. Oetker 26% White Chocolate and the sugars. Stir until the chocolate is melted. If the mixture looks like it’s starting to separate, don’t worry it’ll come together once you add the eggs.
- Pour the chocolate mixture into a bowl and leave to cool for 5-10 mins. Add the eggs and Dr. Oetker Madagascan Vanilla Extract and whisk on a high speed for 2-3 mins
- Fold in the flour until just combined and add the Dr. Oetker Professional White and Milk Chocolate Chips and fold through the mixture.
- Pour the mixture into the prepared baking tin and smooth the top. Bake for 40-45 mins until golden brown on top. The edge of the blondie should be set and the centre slightly wobbly. Leave to cool in the tin.
- When the blondies are cold, melt the Dr. Oetker 72% Extra Dark Chocolate. Drizzle the chocolate over the blondies and sprinkle over the chocolate eggs. Cut into 16 pieces. Keep in an airtight container for up to 5 days.
