These decadent dessert bars are the fairer cousins of brownies with the same dense fudgy texture and will keep for five days in a sealed container if you can keep the family ways from them for that long!

Makes 16

225g cold butter, chopped into small pieces, plus extra for greasing the tin

200g white chocolate, chopped into small pieces, or you can use drops

175g plain flour

½tsp baking powder

200g light soft brown sugar

100g golden caster sugar

3 large eggs

2tsp vanilla extract

80g bag Cadburys mini eggs, carefully chopped .

Method

Butter a 21cms x 21cms square tin, then line the base and sides with baking parchment. Put the butter and half the white chocolate in a heatproof bowl set over a pan of gently simmering water. Stir every few minutes until the better and chocolate have melted.

Remove from the heat and leave to cool for 15 minutes. Heat the oven to 180c, gas 4, 350f.

Combine the flour, baking powder and ¼ tsp salt and set aside.

Put the sugars and eggs in a second large bowl. Beat with an electric mixer until thick and foamy, this will take a few minutes. Its ready when it leaves a trail from the beaters that sits on the surface for 2 seconds.

Add the vanilla to the melted chocolate, and stir, do not worry if it has separated.

Pour onto the egg mixture. Fold together gently, until most of the buttery streaks have been folded in, sift the flour mixture in and fold together again, then add the remaining chocolate and stir until well combined.

Pour the mixture into the tin, spreading it into the corners. Sprinkle with the mini eggs.

Bake for 30 -35 minutes until a skewer inserted onto the middle comes out with sticky crumbs, but no raw mixture, if they are not quite cooked, pop back in the oven for a few more minutes

Leave to cool completely in the tin, the blondies will sink as they cool, just like brownies.

Cut into 16 squares.