Preheat the oven to 190°C/170°C/Gas Mark 5. Grease and line a 10”x8” rectangle baking tin. Melt the butter in a pan over a low heat, once it starts to bubble remove from the heat and add 200g White Chocolate and sugar. Stir until the chocolate is melted, if required place the pan back over a very low heat and stir until the chocolate is melted. – if the mixture looks like it is beginning to separate don’t worry it’ll come back together once you add the eggs.

Pour the chocolate mixture into a bowl and leave to cool for 5-10 minutes. Add the eggs and Vanilla Extract and whisk the mixture on a high speed for 2-3 minutes – this will help create the smooth shiny top on your blondie.

Fold in the flour until just combined and finally add the White and Milk Chocolate Chunks and fold through the mixture.

Pour the mixture into the prepared baking tin and smooth the top. Bake the blondie for 40-45 minutes until golden brown on top, the edge of the blondie should be set and the centre slightly wobbly, this will firm up as the blondie cools.

Leave to cool in the tin. Once cooled melt your dark chocolate in the microwave in 30 second bursts stirring between each burst. Drizzle your melted chocolate over your blondie and sprinkle over the chocolate eggs. 

You are ready to slice up and enjoy your Easter blondie! The blondie will keep in an airtight container for up to 5 days.