Get baking to win an Easter Egg hamper!!

What better way to welcome to the spring than with a spot of baking? Gather the ingredients, your flatmates and settle in for a fun evening of baking! 

This "blondie" recipe offers a white chocolate version of traditional brownies with crispy chocolate mini eggs, what's not to love?

Competition Time!! 🐣🏆

Indulging in some baking this spring? Enter the Halls Life baking competition to win a flat Easter Egg hamper!! Get creative and submit photos of your baking in action and final product to hallslife@liverpool.ac.uk before 23:59 on Wednesday 18th March - good luck!

For the full competition T&C's and info on how we might use your photos, click here.

Ingredients 

• 250g of cold, unsalted butter cubed
• 150g light soft brown sugar
• 125g caster sugar
• 2 large eggs
• 1-2 tsp vanilla extract
• 1 pinch of salt
• 300g plain floor
• 225g of mini chocolate eggs
• Equipment needed: a 20cm baking tin, baking paper, saucepan, mixing bowl, scales

Method

1. Before you get going, check all doors are closed in your kitchen since these are fire doors and here to protect you 🔥

2. Preheat the oven to 190°C and grease your tin using baking paper (cut the paper according to the size so it doesn't burn or worse, catch fire in the oven)

3. Make sure the hob is clear, grease-free and totally clean before turn on to a low-medium heat. Add the butter to a saucepan stir until melted, add the sugars and cook for 1-2 minutes until the texture is smooth, glossy and a nice golden colour. Take off the heat and set aside on a heat proof surface. 

4. In a large bowl, add the eggs, vanilla, salt and whisk until thoroughly combined. Add your flour and mix until smooth and all lumps are gone! Pour the batter into your tin and bake for 20 minutes. Don't be tempted to leave your blondies cooking, keep a close eye on them to save any unwanted burning!

5. While cooking, take half of the chocolate eggs and carefully cut them in half. Use the heel of the knife rather than the tip and take extra care when cutting as they can move about. 

6. After 20 minutes of cooking, carefully remove your blondies from the oven and sprinkle both the halved and whole chocolate eggs on top. While taking care of the hot blondies, carefully press the eggs into the blondie mixture and return to the oven to cook for a further 10 minutes until golden brown.

7. Allow the blondie the cool before cutting into slices! 

8. Enter the Halls Life baking competition by submitting your photos to hallslife@liverpool.ac.uk before 23:59 on Wednesday 18th March to win a chocolate Easter Egg hamper - competition details here!

Enjoy 🐣🍫