Line a 10-12 inch square baking tin with baking paper and preheat the oven to 180C/gas mark 4
Chop 100g of the white chocolate into small chunks and set aside. Place the remaining white chocolate in a saucepan with the Rodda’s clotted cream and put on a low heat. Allow the white chocolate and clotted cream to slowly melt, stirring frequently
In a bowl beat the eggs, vanilla extract and sugar together with a wooden until creamy. Slowly add the melted white chocolate and clotted cream mixture, beating constantly until combined.
Add the flour, the remaining chopped white chocolate and 150g of the mini eggs to the bow. Mix together until combined
Pour into the prepared baking tin and place in the oven for 30-35 minutes until golden on top (the mix will look undercooked but will harden when cooled making gooey blondies. If you prefer a more cakey texture bake for 10 minutes more)
Take out of the oven and push the remaining mini eggs into the surface of the blondie
Allow to cool completely before cutting with a sharp knife and serving