Orange and Almond Blondies with White Chocolate Orange Mini Easter Eggs

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Melt in the mouth, fluffy and light, yet rich and a little gooey on the inside, these Orange and Almond Blondies with White Chocolate Orange Mini Easter Eggs make wonderful cakes, and are utterly heavenly when warmed and served with ice cream for dessert.

Flavoured with fresh orange zest, vanilla and ground almonds, they are loaded with both chunks of Terry’s White Chocolate Orange, as well as White Chocolate Orange mini eggs. They add a wonderful taste and texture contrast to these slices of zesty, almond, orange deliciousness.

How to make Orange and Almond Blondies with White Chocolate Orange Mini Easter Eggs

Collect all your ingredients together and line the baking tin:

In order to guarantee soft and fudgy blondies, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger, the depth of your cake batter will be less and the cake will cook more quickly. Equally, if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Orange and Almond Blondies with White Chocolate Orange Mini Easter Eggs ingredients:

• unsalted butter
• soft brown sugar
• caster sugar
• fine salt
• medium eggs
• vanilla paste or extract
• plain/all-purpose flour
• ground almonds
• Grated orange zest
• Terry’s chocolate orange balls, orange flavoured white chocolate or white chocolate
• Terry’s white chocolate orange mini eggs

Now whip up these delicious beauties!

1. Roughly chop half of the white chocolate orange. Set the other half aside to melt later for the topping.
2. Blitz 1/3 of the mini eggs in a food processor until you get small and large chunks. Set aside.
3. Put the butter into a microwave safe jug or bowl and use the microwave to melt the butter. Do this in 15 second bursts, stirring between each burst. This should take 30 – 60 seconds depending on how cold the butter is and the power of your microwave. Alternatively, melt the butter in a saucepan over a moderate heat. Set aside.
4. Meanwhile, put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
5. When the eggs and sugar are ready, add the vanilla paste and slowly pour in the melted butter, at the side of the dish, and beat until completely incorporated.
6. Add the flour and ground almonds, grate over the orange zest, add the chunks of white chocolate and the blitzed mini eggs
7. Fold in but be careful not to over-mix.
8. Chop another 1/3 of the mini eggs in half.
9. Transfer the blondie batter to your lined baking tin and level the surface, making sure the cake batter goes all the way into the corners. Scatter over the chopped mini eggs.
10. Bake in the centre of a pre-heated oven for 28 – 32 minutes, depending on how squidgy you like the centre to be. (I cook mine for 30 minutes in London.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven. Ovens do vary so make a note of how long it takes to cook your favourite consistency in your oven. Remember the less you cook it, the more gooey it will be and the more you cook it, the more cake like it will be.
11. Leave to cool in the tin for around 30 minutes and then transfer, in the baking parchment, to a cooling rack.
12. When the blondies have cooled, blitz the remaining white chocolate in a food processor until it forms small crumbs. Transfer to a microwave safe bowl.
13. Melt in the microwave, blitzing for 15 seconds at at time and stirring after each blitz, until melted.
14. Transfer to a piping bag – or you can drizzle the chocolate with a spoon if your prefer.
15. Chop the remaining 1/3 of the mini eggs in half.
16. Pipe or drizzle over the melted white chocolate
17. Scatter over remaining mini eggs and leave to set.
18. When the blondies are ready, lay on a chopping board and cut into 16 squares.

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What is the best way to store blondies?

When you store blondies, it is important to cover them. They keep well for up to 3 days at room temperature or up to 5 days in the fridge. However, if you are storing them in the fridge, remember to take them out to warm up to room temperature before you serve them.

What is the best way to warm blondies?

I adore warm blondies for dessert, served with ice cream. If you have made the blondies in advance and want to warm them up, simply zap them in the microwave for 10 – 20 seconds. The time it takes will depend on the temperature of the brownies to start with (ie have they been in the fridge or not?), the power of the microwave and how hot you actually want them. I like mine warm, but not too hot. I recommend heating them in 10 second bursts, until you are happy with the heat.

If you do not have a microwave, you could warm them in the oven. Cover with foil and place them in an oven preheated to Fan Oven 150°C/170°C/325°F/Gas 3 for 1 – 3 minutes. (Depending on how many you are heating and how hot you want them.) Check them after 1 minute and be careful not to overheat, as you may over cook them.

Made this recipe?

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