Preheat your oven to (Gas mark 4/180c/160c Fan) and line a 9 inch square baking tin with baking paper.
In a microwaveable bowl, melt together unsalted butter and white chocolate. Melt in short bursts stirring well each time until smooth. Be careful not to burn it as white chocolate can burn quickly!
In a large bowl or stand mixer (You can do this with a spatula, you don't need a mixer!). Add your melted chocolate, butter and sugar and mix until combined. I recommend only stirring until combined for blondies, you don't need to whip anything light and fluffy!
Once combined, add in your eggs, egg yolk, golden syrup and vanilla and stir until combined.
Add in your plain flour, cornflour and fold until combined. Stir through your chopped Creme Egg chocolate or chocolate chips.
Pour your batter into your lined tin and finish by arranging 9 halved Creme Eggs on top for the perfect Easter chocolate topping.
Bake for 30-35 minutes, mine usually takes 30 minutes. You will want to take them out when your blondies have a slight wobble. If they aren't wobbling, they may be over baked. If they are wobbling too much, put them back into the oven and check on them every 3 minutes.
Once baked, allow to cool. Once cooled, place the blondie (still in the tin) in the fridge for a few hours or overnight before slicing!
Slice and enjoy!
