These mini egg blondies are a fun and easy recipe to make with children for Easter. They have a delicious fudgy richness.

Ingredients

• 250g/9oz cold unsalted butter, cut into 6–8 pieces
• 150g/5½oz light soft brown sugar
• 125g/4½oz caster sugar
• 2 large free-range eggs
• 1½ tsp vanilla extract
• a pinch of sea salt
• 300g/10½oz plain flour
• 225g/8oz sugar-coated mini chocolate eggs

Method

• Preheat the oven to 190C/170C Fan/Gas 5. Grease and line your cake tin with baking paper.
  
• Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and put to one side.
  
• Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes (or 25 mins if you want a less fudgy more cakey texture)

While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. Use the heel of the knife (not the blade) cracking just a couple of mini eggs at a time.

Use the heel of the knife (not the blade) cracking just a couple of mini eggs at a time.

• When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top.

• Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.)

• Return to the oven for a further 10 minutes or until the blondie is pale golden-brown.

Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm with your favourite T&P print. Our large trays work brilliantly as a serving dish (machine washable too!)

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