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…