Indulge in the ultimate Easter treat from pastry chef Zoë Ellis from Tiara Restaurant with these scrumptious White Chocolate Cream Egg Blondies. Perfectly baked to add an egg-citing twist to your Easter celebration! These blondies combine the rich, creamy flavor of white chocolate with the nostalgic taste of cream eggs, making them a perfect treat for both kids and adults alike.
White Chocolate Cream Egg Blondies
Yields 20 – 24 pieces
Ingredients:
230 g Unsalted butter, melted
170 g White chocolate, melted
300 g White sugar
4 Eggs
2 tsp Vanilla extract
180 g All purpose flour
½ tsp Salt
180 g Cadbury cream eggs, frozen and roughly chopped
100 g White chocolate, chopped
Method:
- Grease a glass or metal 9″ x 13″ pan and line with parchment paper. Set aside.
- Pre-heat the oven to 350⁰F.
- In stand mixer or large bowl, combine eggs, vanilla, and sugar.
- Mix with paddle attachment or hand mixer until combined.
- Add melted chocolate and melted butter to the egg mixture.
- Combine flour and salt and add to egg mixture.
- Fold chopped chocolate and chopped cream eggs into the batter and pour into prepared pan.
- Bake for 25 – 40 minutes or until toothpick inserted into the center comes out clean.
- Allow to cool completely before cutting.
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel