White chocolate creme eggs are something else, they’re like a regular creme egg but even better – especially on these blondies. Seeing as Easter is just around the corner, I thought I’d get my bake on and share as many simple themed recipes as possible – this is way easier considering how many options we have access to in stores this year.
I know that white chocolate creme eggs aren’t new BUT I’m unsure whether they’re sold worldwide or if people have used them in their bakes the same way I have here.
You can’t go wrong with a classic blondie, on its own, is pretty impressive – when you add things like creme eggs on, only enhances them further… C’mon, you don’t have to agree but you know they’re good.
This tray can be made a couple of days ahead of time, especially of you’re having a Easter gathering or doing something, you may not have time – they also freeze wonderfully!
Anyway, let’s get started, shall we?
250g white chocolate.
200g granulated sugar.
235g plain flour.
1/2 tsp salt.
1 tsp vanilla extract.
200g white chocolate chips.
5 white chocolate creme eggs, halved.
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.
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, salt and white chocolate chips. Mix until the dry ingredients have been fully incorporated, try your best not to over mix.
Place in the preheated oven and bake for about 25-30 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 the white chocolate creme egg halves 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.