Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
In a large bowl, add your melted butter and sugars and whisk until smooth. I beat mine for several minutes, and it starts to lighten the mixture.
Add in the eggs and beat again until smooth.
Add in the flour and cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture!
Add in your white chocolate and Easter chocolates and fold through!
Pour the mixture into the tin, and spread.
Bake the blondies in the oven for 25+ minutes, until there is an ever so slight wobble in the middle.
Leave too cool in the tin. Then leave in the fridge overnight to set
Once cooled - decorate if you want.
Drizzle over the white chocolate and add some crushed Easter chocolates!
Can be easier if you set them in the fridge, to make it easier to cut.
Notes
I've updated the butter quanitity to be 200g rather than 250g as it was occasionally being greasy for readers - if you liked it at the 250g quantitiy you can still use it!
PLEASE USE CORNFLOUR. If you can't, increase the flour by 25g, but the texture will be slightly different.
They can take upwards of 40+ minutes in some ovens, due to using different ingredients, different ovens, different mixing methods and so on.
If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
If they are a little soft, put them in the fridge before cutting and they will firm up. Once they've been in the oven for 25+ minutes, they will be safe to eat even if a little gooey.
These will last in a cake tin for 4-5 days+
I keep them at room temperature once they have been cut.
The decoration is optional!
You can use any easter chocolates you fancy - but ones with runny fillings can make them bake differently.
I used a mixture of Mini Eggs, Smartie eggs, Milkybar Eggs, galaxy eggs, M&M eggs, Terry's eggs.