I’m glad I can finally share these Cadbury creme egg blondies with you today!
I made these a short while back and ever since, I’ve been wanting them again. They are sweet, chocolatey and perfectly dense and gooey – what more could you possibly want from a blondie?
I’ve taken my easy blondie recipe and amended it to suit the Easter theme a little better. I simply take some white chocolate spread and colour it with some orange paste to represent the ‘egg yolk’ in the creme egg and have some kept white to swirl throughout the blondies and make sure you cut up your creme eggs, I like to quarter mine but you can make them bigger (using halves for example).
These blondies are ideal to make if you’re stuck in quarantine and well worth the time you will be investing… Who doesn’t want this sweet confection? Might as well leave this isolation with a cavity or two.
I feel that I have to let you know that this recipe was made before the panic buying phenomenon happened in the UK, so I was able to get ingredients pretty freely. I understand that because of the current situation, you may not be able to find all the ingredients you need and I understand that.
Anyway, let’s get started, shall we?
200g White chocolate.
160g Granulated sugar.
190g Plain flour.
1/2 tsp Salt.
1 tsp Vanilla extract.
80g White chocolate spread.
80g White chocolate spread (coloured orange).
Creme eggs (as many as you need, either halved or quartered).
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using. I recommend colouring your white chocolate spread now, to save time and get the job done.
Into a heatproof bowl, place your butter and white chocolate and melt them over a bain-marie (which is over a medium heat), try your best not to get the mixture too hot. If this happens, the mixture may split.Once the butter and chocolate are melted, add in your sugar and straight away whisk it in, until it has been fully incorporated.
Next you can add in the plain flour and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. Mix on a low-medium speed until the dry ingredients have been fully incorporated, try your best not to over mix.
Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.
Take your lined cake tin and pour your blondie batter into the tin and level it out as best you can.
Grab your both of your white chocolate spreads and warm them in the microwave to make them a little more fluid. Then take dollops and place on top of the blondie batter and just swirl it around until you have a marble effect.
Place in the preheated oven and bake for about 20 minutes and then remove from the oven and place on the creme eggs. You can then go ahead and place them back in the oven to bake for a further 10-15 minutes.
Once they are fully baked, allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.
Then you can cut them up into slices, I went with 8 generous slices but you could also make them into 16 smaller squares. However you choose to cut them up, they’ll still taste the same!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.