Name: Creme Egg Blondies
Prep time: 10 min
Cook time: PT-492528H55M54S
Cuisine: British
Ingredients: 175g unsalted butter; 200g white chocolate; 200g caster sugar; 2 medium eggs (50g each); 1 egg yolk; 1 tsp vanilla; 280g plain flour; 20g cornflour; 30g golden syrup; 2 creme egg bars; 9 creme egg halves

Why You’ll Love This Recipe

Simple & Quick: Takes only 10 minutes to prep and 30-35 minutes to bake!

Irresistible Flavor: Creamy white chocolate paired with gooey Creme Eggs creates a match made in heaven.

Eye-Catching Appeal: The colorful Creme Egg halves on top make for a showstopping dessert.

Flexible Serving: Perfect as an after-dinner treat, a snack, or a special breakfast indulgence.

Great for Sharing: Makes 16 blondies, ideal for parties or family gatherings.

Ingredients You’ll Need

175g unsalted butter: This adds richness and moisture to your blondies.

200g white chocolate: Enhances creaminess and sweetness; opt for high-quality brands for the best flavor.

200g caster sugar: This superfine sugar helps create the blondie’s chewy texture.

2 medium eggs (50g each): Binding agent for all the ingredients and contributes to the moisture.

1 egg yolk: Adds richness and helps keep the blondies soft.

1 tsp vanilla extract: For additional flavor; use pure vanilla for the best results.

280g plain flour: Forms the base of the blondies; avoid substituting with whole-wheat flour for best texture.

20g cornflour: Provides a light texture; you can substitute with more plain flour if needed, but the texture might change.

30g golden syrup: Adds sweetness and a slightly chewy texture; honey or corn syrup can be substituted.

2 Creme Egg bars: Chopped into pieces, they add bursts of chocolate and sweet fondant.

9 Creme Egg halves: Placed on top to create a beautiful finish that’s ooey-gooey!

How to Make Creme Egg Blondies

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (Gas mark 4/180ºC/160ºC fan) and line a 9-inch square baking tin with baking paper, allowing some overhang for easy removal later.

Melt Butter and Chocolate: In a microwave-safe bowl, melt 175g of unsalted butter and 200g of white chocolate together. Do it in short bursts, stirring in between to avoid burning, until smooth and silky.

Combine Ingredients: In a large mixing bowl, stir the melted mixture with 200g of caster sugar until well combined. There’s no need to whip air into it; just mix until it’s blended.

Add Wet Ingredients: Next, add in the 2 medium eggs, 1 egg yolk, 30g of golden syrup, and 1 tsp of vanilla extract. Mix until fully incorporated.

Incorporate Dry Ingredients: Gently fold in 280g of plain flour and 20g of cornflour using a spatula. Once combined, stir in the chopped Creme Egg bars for those pockets of deliciousness.

Pour and Decorate: Transfer the batter into the prepared baking tin and smooth the top. Then, place the 9 halved Creme Eggs decoratively on top.

Bake: Bake in the preheated oven for 30-35 minutes. You’ll want to remove them when there’s a slight wobble in the center and the edges are just golden. If in doubt, it’s better to take them out rather than overbake.

Cool and Chill: Allow the blondies to cool in the tin for about 10 minutes, then refrigerate them for a few hours (or overnight) to firm up before slicing.

Serve and Enjoy: Cut into squares, and you’re ready to indulge in the deliciousness!

Storing & Reheating

To store your Creme Egg Blondies, keep them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, refrigerate them for up to a week. You can also freeze them for up to 3 months; simply wrap them tightly in plastic wrap and place them in a freezer bag. To reheat, microwave them for 10-15 seconds to bring back their soft texture, but don’t be surprised if the flavors deepen and taste even better after a day in the fridge!

Chef’s Helpful Tips

Watch the butter and chocolate closely when melting to avoid burning, as white chocolate can scorch quickly.
Ensure your eggs are at room temperature for better emulsification into the batter.
For even baking, do not overmix after adding the dry ingredients; just fold until combined to keep the blondies tender.
If your blondies are too gooey in the middle after baking, they might need more time, so check every 3 minutes after the 30-minute mark.
Feel free to experiment by adding nuts, different chocolate types, or even caramel swirls for a unique twist!

If you’re looking for something both comforting and delightful, this dessert should definitely be on your radar. These sweet, rich blondies balance that light chewiness with the luscious flavors of white chocolate and Creme Egg, crafting a delightful experience. Plus, the visual appeal with the halved Creme Eggs on top makes them an inviting treat for friends and family. There’s always something special about homemade desserts, and I can’t wait for you to try these!

Recipe FAQs

Can I use dark chocolate instead of white chocolate?

Absolutely! Using dark chocolate will create a richer flavor profile. Just keep an eye on the sugar, as dark chocolate is less sweet, and you might want to adjust the sugar slightly.

How do I know when my blondies are done?

The edges should be slightly golden, and there should be a slight wobble in the center when you gently shake the pan. Remember, they continue to set as they cool.

Can I add nuts to my blondies?

Sure! Chopped walnuts or pecans would be a delicious addition. Just fold them into the batter when you add the chopped Creme Eggs.

How should I cut the blondies?

For clean edges, use a sharp knife. Warm the knife in hot water before cutting, then wipe it dry; this helps achieve those neat slices.

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