Description
These Creme Egg Blondies are rich, chewy, and packed with irresistible flavors. With simple ingredients like white chocolate and creme eggs, they’re perfect for a sweet treat anytime.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to Gas mark 4/180°C/160°C Fan and line a 9-inch square baking tin with baking paper.
- Melt the unsalted butter and white chocolate in a microwaveable bowl in short bursts, stirring well each time until smooth. Take care not to burn the white chocolate!
- Combine the melted chocolate, butter, and sugar in a large bowl or stand mixer. Mix until just combined without overwhipping.
- Add the eggs, egg yolk, golden syrup, and vanilla to the bowl and stir until evenly mixed.
- Gently fold in the plain flour and cornflour until combined. Add the chopped creme egg chocolate or chocolate chips and stir through.
- Pour the mixture into the lined baking tin, placing the 9 halved creme eggs on top.
- Bake for 30-35 minutes, checking for a slight wobble to ensure they’re not overbaked or underbaked.
- Allow to cool, then refrigerate the blondies in the tin for a few hours or overnight before slicing and serving.
Notes
Make sure to not overbake; a slight wobble is ideal for the perfect texture.
For a richer taste, use high-quality white chocolate.
Refrigerating before slicing helps the blondies firm up for easier cutting.
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg