Hot Cross Bun Blondies

 Hot Cross buns are the epitome of Easter and I've used all the flavours for these gooey blondies!

Firstly, I know these blondies aren't picture perfect, you'll have to excuse my messy piping when doing the crosses on top. I had already nailed the recipe and this just wouldn't go right, I didn't know how to rectify so I just went with it. I was never good at chocolate making at university. I'm sure you'll do a much better job than me, but I can guarantee the flavour is not compromised. Which segues nicely into how delicious these blondies are. I've used my go-to blondie recipe - soft, gooey, white chocolate-y, pretty darn good to be honest. And this time, I've used the more-ish flavours of a hot cross bun, so you get a little mash-up. I actually think I was too generous with this traybake. I cut them into 16 squares but, you know, one small square just doesn't cut it. Give yourself some more or cut them bigger is what I'll recommend from hereon. If you look forward to lots of hot cross buns at Easter time, then I really think this blondie recipe is right for you. Be sure to let me know if you make this and a Happy Easter to you all!

If you love hot cross buns and blondies....

Check out my other recipes for more inspiration!

• Milkybar Mini Egg Blondies
• Vegan Easter Chocolate Loaf Cake
• Vegan Easter Chocolate Blondies

Recipe

Prep: 10 minutes

Cook: 25 minutes

Serves: 12-16

Notes:

• If you have hot spot in your oven, rotate the cake tin after 15 minutes for an even bake - otherwise one side might be more golden than the other. 
• Try not to over bake these blondies, the timing is really accurate and any longer they will be too crispy.

Ingredients

• 150g unsalted butter
• 150g white chocolate
• 90g caster sugar
• 90g light brown sugar
• 150g plain flour
• x2 large eggs
• zest of 1 orange
• 1 tsp cinnamon
• ½ tsp salt
• 200g mixed dried fruit
• 100g white chocolate chips

Method

1. Preheat the oven to 160℃ and grease and line an 8x8 inch cake tin with baking paper. 
2. In the microwave, melt together the butter and white chocolate, then leave to cool slightly.
3. Whisk in the sugars and orange zest until combined then add in the eggs and mix.
4. Sift the flour, cinnamon and salt, then add this to the mixture to create a smooth batter.
5. Fold in most of the dried fruit and white chocolate chips, saving some for on top.
6. Spoon the blondie batter into the prepared cake tin, sprinkle on the leftover dried fruit and chocolate chips.
7. Bake in the oven for 25 minutes, rotating the tray halfway through baking (see notes).
8. Once baked, leave to cool in the tin then remove, slice and serve. 
9. These blondies are best stored in an airtight container at room temperature for up to 5 days. Enjoy!

Christina

xx