Baking with Elliott

Spring has truly sprung but summer is just around the corner, so why not bake something that represents that with a batch of these strawberry and white chocolate blondies? I promise you that they’re good and you won’t regret making them.

These blondies are quick, easy and perfectly seasonal. Using the best strawberries will only enhance the flavour you get from each bite – trust me when I say use fresh strawberries. Normally for something thats baked, I wouldn’t recommend using fresh fruit, mostly because it doesn’t stand well against the heat but in this recipe thats alright as it makes the flavour so much more intense.

It’s a play on my classic blondie recipe, just made slightly more summery. If you like strawberry and white chocolate, this is a must bake this week at some point.

Anyway, let’s get started, shall we?

Ingredients:

200g White chocolate.

130g Butter.

160g Granulated sugar.

190g Plain flour.

1/2 tsp Salt.

3 Eggs.

1 tsp Vanilla extract.

100-150g White chocolate spread.

50g white chocolate chips (plus extra for on top).

50g fresh strawberries, chopped (plus, some halves for on top).

 

Method:

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.

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.

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 until the dry ingredients have been fully incorporated, try your best not to over mix.

This is also the ideal time to add in the white chocolate chips and chopped strawberries.

Take your lined cake tin and pour your blondie batter into the tin and level it out as best you can.

Grab your your white chocolate spread and warm it in the microwave to make it 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.

Before you place the tray into the preheated oven and bake, you can place on your strawberry halves (roughly one per portion) and scatter over some white chocolate chips, then bake for about 25-30 minutes or until the edges are slightly more baked and a tester comes out clean when inserted into the centre.

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 9 generous slices.

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.

Like coffee? This loaf cake is the one you need!

This coffee marble loaf cake is so quick and easy to make, it’s two flavours of cake in one pan. For this loaf, I went with vanilla and coffee – the two flavours work really well together and the colours are just perfect.

 

I won’t lie, the cake would be good on its own BUT to enhance the flavour and marble effect to the cake, I added a layer of marble buttercream. As you can guess, its coffee and vanilla. To get the perfect flavour, I used Javy coffee concentrate – I was kindly gifted the bottle of coffee concentrate to use, so thought of using it in a cake rather than in a drink and it works really well.

If you have been around for a while, you might remember I made a vanilla and chocolate marble loaf cake back some time ago – check it out if you’re interested.

Anyway, let’s get started, shall we?

 

Ingredients:

Cake:

220g butter, at room temp.

220g granulated sugar.

4 eggs.

1-2 tsp vanilla extract.

1 tbsp Javy coffee concentrate (or 2 tsp instant coffee + 2-3 tsp boiling water).

220g plain flour.

1 1/2 tsp baking powder.

Pinch of salt

 

Buttercream:

125g granulated sugar.

31ml water.

35g egg yolk.

250g butter.

2 tsp vanilla extract.

2 tsp Javy coffee concentrate (or 2 tsp instant coffee + 1-2 tsp boiling water, allowed to cool).

 

Decoration:

Sprinkle mix, I used a Dr Oetker sprinkle mix.

 

Method:

Before you get sarge don the recipe, you’ll want to do some prep. I like to start by weighing up all of your ingredients, lining your cake tins with parchment and getting any equipment you may need, such as a stand mixer and paddle attachment. Preheat your oven to 180˚ç/350˚f, don’t forget to line your 2lb loaf pan with parchment paper/case.

To start on the cake, take a mixing bowl and place in the butter and sugar. Beat them together until they are light and fluffier in colour and consistency – for me this is about 7 minutes but it will vary depending on the climate.

Once you’ve achieved the right consistency, give the bowl a quick scraping down, just to incorporate any bits that may not have been fully worked in.

Now start adding your eggs in, one at a time, beating well in-between each addition. Once all of the eggs have been added, add in your vanilla extract and mix that until its fully worked in.

Go ahead and give the bowl another good scraping down, just to incorporate any bits thats may not have been fully worked in from earlier on.

Add in the dry ingredients, passing through a sieve, if needed. Then mix on a medium speed, just until the flour has been incorporated,

Divide the batter in half, keeping half vanilla and into the other half add the coffee and mix until fully incorporated, being careful not to over-mix.

Add dollops of the mixture into the lined loaf pan, ensuring there is splodges of each flavour batter, then swirl around a little, to get that marble effect.

Place into your preheated oven and bake for around 45-55 minutes, or until a tester comes out clean, when inserted into the centre. I find the middle shelf of the oven the best.

While your cake is baking in the oven, its the perfect time to make the buttercream. For this buttercream, I have used my Italian meringue buttercream recipe as its may favourite type. I take half the buttercream and flavour it vanilla and the other half with coffee. Set aside until needed.

Once the cake has baked and cooled, you can go ahead and decorate. Simple take dollops of each buttercream and randomly place them on top of the loaf, spread and swirl it around until you’re happy and finish with a scattering of sprinkles – then, you’re done!

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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Although Easter has come and passed, that doesn’t mean we have to stop enjoying the Easter chocolates we have stored. Today I’m making use of my chocolate stash and making a batch of these creme egg doughnuts.

These doughnuts are better than anything you can buy at stores, imagine those independent bakeries/doughnuttery type places, its up there. A light and fluffy doughnut base, which without fail works treats (especially if you’re wanting to keep things simple and don’t want to fill them), now to make them even better – fill them generously with a homemade chocolate ganache. If that’s not enough for you, finish with half of a creme egg… Maybe one for he sweet tooth among us but hey, you deserve a treat.

If you’re catching up with friends and family or even have a small business, these will be popular with plenty of people, these always go well and people always ask for more!

This is the perfect recipe to make if you’re looking for something relatively easy and tasty to make – this is for you! Get a batch made asap – you won’t regret!

Anyway, let’s get started, shall we?

Ingredients:

Doughnuts:

 450g Strong white bread flour (not plain flour).

1 tsp Salt.

7g Dried yeast.

60g Butter.

1 Egg.

60g Granulated sugar.

150ml Milk, slightly warmed.

100ml Water, slightly warmed.

 

Ganache Filling:

120g Dark Chocolate Chips.

80g Milk Chocolate Chips.

200ml Double Cream.

 

Decoration:

Granulated sugar, to coat.

Half a creme egg per doughnut.

 

Method:

Before you get into making your doughnuts, you’ll want to do some prep work. Weigh up all your ingredients, get your deep fryer ready and get any equipment you intend on using ready.

To start on the doughnuts, you’ll want to get yourself a mixing bowl (I’m using my stand mixer, but you can use whatever you’d like to). Into the bowl, you’ll want to place the flour and salt, then give it all a good mix until its incorporated.

After that you can add the remailing ingredients, which are; dried yeast, butter, egg, granulated sugar, milk and water, then give it a good mix on a low speed. Once a dough starts to form, you’ll notice the dough is quite soft and may be a little sticky to the touch (this is okay, it’s an enriched dough).

Briefly knead the dough on a floured surface until its smooth and elasticated (this is a good sign that the gluten is working).

Place the dough into a lightly oiled bowl, I used vegetable oil but you can use any flavourless oil you have. Cover the bowl with cling film and allow to sit for around an hour or until its doubled in size (this is the first proof, allowing the yeast to do its thing and for the gluten to relax).

Once the dough has doubled in size, remove it from the bowl and knock it back on a lightly floured surface. The process of knocking the dough back is where you remove the gases that have built up in the dough while it was proving the first time around.

Weigh your dough and divide that amount by 10, this was you get a more accurate measurement per doughnut. You can eyeball it, but I prefer to be more accurate, so use digital scales if possible.

Round off your balls of dough and set them on individual pieces of greaseproof paper (which can go in the fryer), it makes them easier to move around later on. Place the dough balls onto a baking tray and loosely cover with cling film, you can then leave these for 30 -45 minutes or until they have gotten a little bigger (this is the second proof).

Now would be the ideal time to make your custard filling and have a clean down.

While you wait for the doughnut to proof, preheat your oil to 180˚c/350˚f. I recommend using a thermometer to ensure that the oil temperature is correct.

Once the doughnuts have proved and are ready, take two doughnuts and place them into the oil and fry off for around 60 seconds each side or until they are golden brown and fried through. Once removed from the fryer, place on kitchen roll to absorb some of the excess oil. Repeat the process

To make the ganache, take a bowl and place in the chocolate chips and pour over the cream. Place into the microwave and heat in 20 second increments, stirring until melted and smooth.

When you’re ready, poke a hole almost the whole way through the doughnuts, leaving a little at the bottom, ensuring the hole isn’t all the way through.

Roll each of the doughnuts in granulated sugar, ensuring even coverage and

Fill the holes with ganache, piping a little extra on top – then top with half a cream egg.

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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

https://bakingwithelliott.com/6596-2/

The weather is finally starting to warm up – so let’s get those Spring flavours started with this raspberry ripple cake!

I’ve taken inspiration from the classic ice cream flavour, raspberry ripple. If you know the ice cream, its rich vanilla ice cream swirled with raspberry – which is tart and partners perfectly with the vanilla ice cream.

From that, I have made this cake – which is monstrously tall. Eight layers of cake, four layers of raspberry jam and three layers of buttercream. The cake layers are thinner than usual layers, due to them being half of a standard layer – this is just to add more flavour in and cream dimension when layering cake.

For this cake, I’ve used my Italian meringue buttercream – which is less sweet and more stable than an American buttercream and is the perfect alternative to Swiss meringue buttercream.

Anyway, let’s get started, shall we?

 

Ingredients:

Cake:

375g butter, at room temperature.

375g granulated sugar.

6 eggs.

375g self raising flour.

1 tsp vanilla extract.

4 1/2 tsp milk.

Rapsberry jam

 

Italian Meringue But

250g granulated sugar.

62ml water.

70g egg yolks.

500g butter, at room temperature.

Vanilla extract.

Simple Syrup:

150g granulated sugar.

150ml water.

50-70g fresh raspberries

Filling and decoration:

Raspberry jam (homemade or store bought).

Fresh raspberries – roughly broken up.

Raspberry macarons.

 

Method:

Before you get started on the cake, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, line my 4×6 inch cake tins, grab any equipment I need and preheat the oven to 180˚c/350˚f.

Start the recipe by placing the butter and sugar into a mixing bowl and beat together until they are lighter and fluffier in colour and consistency – this usually takes around 7-10 minutes is the perfect but it all depends on the climate that you’re in.

Once you’ve achieved the right consistency, add in your eggs, one at a time, beating well in-between each addition. Once all of your eggs have been added, add in the vanilla extract and beat until fully incorporated.

Give the bowl a scraping down, this is just to incorporate any bits that may not have been fully worked in from earlier on.

Add in your dry ingredients and mix on a low speed to start with, working your way up to a medium-high speed, just until a clear batter has formed. You’re not looking to take it any further than that as otherwise you may overwork the gluten and make the cake have a tough texture.

Divide the cake batter between the 4 cake tins, I like to use digital scales to get a more accurate result but this is something that you eyeball, if you’re confident enough.

I then like to take dollops off raspberry jam and place them randomly on top, using a knife or something similar, swirl it around the batter, ensuring its not fully worked in.

Place the cake tins into your preheated oven and bake off for around 25 minutes or until a tester comes out clean when inserted into the centre.

While the cakes are baking in the oven, make your buttercream.

My super easy Italian meringue buttercream is easy, quick and rich but not as sweet. I have a recipe for this – which you can find here.

I like to make a raspberry simple syrup, which is simply water, sugar and raspberries into a pan, bring to a boil and allow to cool. Strain, so there isn’t lumps and its purely liquid. You can save this by placing in the fridge – it’ll keep for longer there.

Once you have your cakes baked, cooled, levelled and halved, the buttercream made and simple syrup is cool – you’re ready to finish the cake. Make sure y0our brush all of the cakes over with a generous amount of the simple syrup – this will help keep the cake moist.

To start the assembly, simple take your plate/board/stand and smear a small blog of buttercream on it – this will act as the glue that keeps this cake in place. Then place your first layer and press it down to secure it in place. Top this layer of cake with a thin layer of raspberry jam, then top with your second layer of cake and top that with a layer of buttercream. Repeat the alternative layers until you have sued up all of your cake. It may not look the best now but once sliced into, it will look much better  – trust the process.

Now coat the entire cake with a generous layer of buttercream, spread and level it as much as you may need. It may take a few attempts to get an end result your happy result with. once you’re happy, you can small dollops of raspberry jam and randomly smear it on the cake, leaving it to be quite thick. Take a cake scraper and smooth out the raspberry jam – you can then determine whether you need more raspberry jam added. Repeat this step with then top of the cake.

Place the remixing buttercream mixed with some of the jam into a piping bag fitted with piping tip of your choice. Pipe around the edges until you’re happy and top then top each of the pipings with a macaron (I have the perfect recipe, check it out here).

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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Chocolate cake is always a good idea, right? Especially when partnered with a chocolate buttercream. Today I have something super simple, yet effective – a vegan chocolate cake.

This is one of the basics of baking, like honestly. A basic vanilla and chocolate cake recipe will take you so far, this is why I’m sharing this vegan recipe. It’s quick, easy and doesn’t use any hard to find or super expensive ingredients.

Something this simple shouldn’t taste as good as it does – but it does and there is nothing you can do about it. So instead of spending hours in the kitchen, make a cake, get it decorated and enjoy the rest of your day!

This recipe is so easy, if you wanted to make it with kids or are inexperienced – use this recipe and be amazed!

Anyway, let’s get started, shall we?

Ingredients:

Cake (2×6 inch):

360ml alternative milk.

25ml white vinegar.

90ml vegetable oil.

1 tsp vanilla extract.

250g granulated sugar.

1 tsp baking powder.

1 tsp bicarbonate of soda.

280g self raising flour.

50g cocoa powder.

 

Vegan Buttercream:

350g vegan butter alternative.

450-500g icing sugar.

50g cocoa powder.

1-2 tsp vanilla extract.

 

Decoration:

chocolate buttons (vegan of course).

Cacao nibs.

 

Method:

Before you get started on the recipe, you’d be best to do some prep. I like to start with weighing up all of my ingredients, lining my 2×6 inch cake tins with parchment paper, gathering any equipment I may need and preheating my oven to 180˚c/350˚f.

To start on the recipe, make the vegan buttermilk alternative. Simply take the alternative milk and add in the vinegar, mix and allow to sit for 5-10 minutes – after this, you can add in the oil and vanilla extract.

While you wait, you’ll want to place all of the dry ingredients into a large mixing bowl and mi them together until combined. While the mixer is on a medium speed, go ahead and steadily pour in the vegan buttermilk mixture until its all in there and turn the speed up to a medium-high.

Once you have a clear batter, you’re good to go. Don’t wait around with his batter, its best used straight away. Take your cake tins and divide the batter between them – you can do this more accurately with scales or just eyeball it – its up to you! As soon as the batter is in the cake tins, transfer into the oven and bake for 25-30 minutes or until a tester comes out clean when inserted into the centre.

While the cakes are baking in the oven, you can go ahead and make the vegan buttercream. Simply make it the same way as standard  American buttercream. Place the butter into a mixing bowl and beat on its own until lighter and fluffier in colour and consistency – once achieved, you can go and add in the icing sugar and cocoa powder and mix on a low speed to start, working your way up to a medium-high and mix until its lighter and fluffier.

Add in the vanilla extract, if you’re using. Whisk until its fully incorporated.

Once you have your cakes baked and cooled and there buttercream made – you can go ahead and decorate.

Grab your cake stand/board/plate an smear. a small amount of buttercream, then place your first layer of cake on top – press down to secure in place. Top this with a generous layer of buttercream, spreading and levelling out to get the bets and most consistency layer possible, then sandwich your second layer of cake on top.

Place the remaining buttercream into a piping bag and pipe rings of buttercream all around the cake – it doesn’t have to be perfect as you’ll smooth it out, don’t forget to pipe buttercream on top of the cake too.

Smooth and level the top off, then take a cake scraper and smooth out the sides as much or as little as you’d like. Once you’re happy with how smooth your cake is, pipe rosettes or blobs on top of the cake and finish with vegan chocolate button and cocoa nibs.

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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

 

Easter cookies? Cookies are an easy way to impress this Easter – especially these Cadbury caramel egg cookies!

If you’re looking for a quick, easy and tasty treat – this is the recipe for you!

I know easter can be tedious, especially if you’re hosting. So, why don’t you make a batch cookies? They’re quick and easy and best of all – require minimal time and effort. No need to be faffing around the kitchen, take all the unnecessary drama out of the day and just enjoy it all.

Anyway, lets get started, shall we?

Ingredients:

75g Butter.

75g Light brown sugar.

75g Granulated sugar.

1 Egg.

1 tsp Vanilla extract.

250g Plain flour.

1/2 tsp baking powder

Pinch of salt.

100g milk chocolate chips (plus extra to decorate).

100g fudge pieces (plus extra to decorate).

Cadbury caramel eggs.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.

To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.

Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Then add the eggs, one at a time, beating well in-between each addition – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which shouldn’t happen). Now is the perfect time to add in your vanilla extract.

Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.

Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips and fudge pieces.

Go ahead and start mixing everything together over a low speed to start with (unless you want dry ingredients and chocolate chips all over the kitchen) and work your way up to a medium-high speed, only mix until a clear dough has formed. Try your best not over mix the dough, as it will ruin the texture of the cookies.

As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop. Fill with some caramel,  then roll it in your hands until you have a round ball shape and as an optional finish, roll the cookie dough balls in a mixture of chocolate chips and fudge pieces, now place onto your lined baking tray. Repeat this process until you have no dough left.

When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.

Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.

Although it may be tempting to eat these straight from the oven, you’ll want to partially finish the cookies off. Simply place half a Cadbury caramel egg on top in the centre and allow them to cool to the stage where you can pick them up at least. They are best enjoyed slightly warm or at least reheated!

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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

I know, creme eggs are overrated but they are the essential basics of Easter, right? I know that as soon as I see creme eggs in the store, it means Valentines day has passed and Easter is slowly creeping in…

There’s no escaping Easter this year, as it’s the first year in a couple of years that we have all’s been able to celebrate together (unless you’re a friend of Boris Johnson). So why not make the extra effort this year and make these brownies? 👀

Seeing as it’s half term, these can easily be made with younger children as they’re super easy to make and take no real effort – they may need a little help placing them into the oven and adding the crème eggs on top!

Anyway, let’s get started, shall we?

 

Ingredients:

210g butter, melted.

340g granulated sugar.

3 eggs.

1.5 tsp vanilla extract.

65g cocoa powder.

150g plain flour.

100-200g milk chocolate chips.

White chocolate spread, coloured white and orange, to create an ‘egg’ on the brownies (for the swirl).

 

Method:

Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9 inch baking pan with parchment paper.

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.

Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier. You will also want to add in the hazelnut syrup and vanilla extract in at this stage.

After that you can add in the plain flour and chocolate chips and  fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.

Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need, dollop on the white chocolate spread, creating eggs.. Then swirl these around the brownie batter until you are happy, then place in the oven and bake for 20-22 minutes, it should be a little more baked around the edges and pretty raw in the centre.

Once the brownies are baked, remove them from the oven and press creme egg halves into the brownies, I find one half per slice works well. Now leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense  and easier to cut up – this isn’t essential but really helps.

When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense, fudgey and downright delicious.  The more sweet treats the better – don’t even try to disagree.

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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

 

Need an Easter treat in a hurry? Don’t worry – these mini egg blondies are the thing for you to make in a short time.

These blondies are the perfect treat to make over the Easter period as they can sliced and shared with all of your friends and family, even better – you can get kids involved in the making process, so that the half term holidays don’t feel so long!

Starting withe a white chocolate based blondie, studded with more white chocolate chips, swirled generously with coloured white chocolate spread and finished with pieces of mini egg chocolate bar and mini eggs. It’s quite sweet and colourful but doesn’t that perfectly describe Easter?

Anyway, let’s get started, shall we?

 

Ingredients:

200g white chocolate.

130g butter.

160g granulated sugar.

190g plain flour.

1/2 tsp salt.

3 eggs.

1 tsp vanilla extract.

100g white chocolate chips.

White chocolate spread, coloured in mini egg colours.

Mini eggs.

Mini egg chocolate bar.

 

Method:

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) or in a microwave in 10 second intervals, 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.

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.

Next you can add in the plain flour and salt. 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 white chocolate spread and warm it in the microwave to make them a little more fluid – colour with some food colourings and 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 22-25 minutes or until a tester comes out clean when inserted into the centre

Once they are fully baked, remove from the oven and finish them off. Take pieces of the mini egg chocolate bar and mini eggs and place them on top, pressing them into the blondie. 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.

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 other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.