STEP 1:

Preheat the oven to 190C and line a 21 x 21cm square baking dish with baking paper. Drain the Del Monte Peach Slices and cut the segments into smaller pieces, then set aside.

STEP 2:

Melt the butter in a small saucepan over a medium-low heat. Stir in both sugars and cook for about 2 minutes, whisking often, until the mixture looks smooth and glossy. Remove from the heat and set aside.

STEP 3:

Crack the eggs into a large mixing bowl and whisk in the butter mixture, until combined. Add the vanilla extract and whisk until combined. Next, add the flour and salt to the mixing bowl and mix until combined. Fold in the chopped Del Monte Peach Slices and white chocolate chips.

STEP 4:

Pour the batter into the prepared tin and bake for 20 minutes. While the blondie is cooking, cut half of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work one egg at a time.

STEP 5:

After 20 minutes, take the blondie out of the oven and scatter both the halved and whole chocolate eggs on top. Use the back of a spoon to carefully press the chocolate eggs into the blondie mixture and don’t worry if the surface cracks at little.

STEP 6:

Return to the oven for a further 15 minutes, or until the blondie is pale golden-brown in colour. Take the blondie out of the oven and set aside to cool. The blondie will solidify as it cools, so it is best to give it a couple of hours before cutting. Lift the blondie from the baking dish and cut into squares.