Rodda’s Cornish Clotted Cream Chocolate Egg Blondies
Perfect for Easter celebrations
We’ve created some great bakes and delicious dishes that are perfect for Easter celebrations. Here is a quick recipe perfect to make with little ones, for an afternoon tea or even as an Easter gift.
8 ingredients
Prep 10-15 mins
Cooking 30-35 mins
Serves 6-8 people
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Ingredients
- 400g white chocolate, broken into squares
- 113g Rodda’s Cornish clotted cream
- 3 medium eggs
- 1 teaspoon vanilla extract
- 180g caster sugar
- 180g self raising flour
- 200g mini chocolate eggs
- Equipment
- 10-12 inch square baking tin
Method
- 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
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