Easter egg blondies
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
- pinch sea salt
- 300g/10½oz plain flour
- 225g/8oz sugar-coated mini chocolate eggs
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