1 batch sweet shortcrust pastry
115g unsalted butter
220g soft light brown sugar
1tsp vanilla essence
250g plain flour
Splash of milk
One bag of mini eggs, crushed
Pre-heat your oven to 180c.
Roll out the pastry to the thickness of a £1 coin and use it to line a pie dish. Press it into the corners, and use any offcuts to fill any holes or cracks. Leave a slightly overhang around the edge of the dish - this just helps stop the pastry sliding down the side while it's cooking.
Use a fork to poke a few holes in the bottom, then line the pastry case with greaseproof paper and fill it with baking beans. A couple of handfuls of copper coins work well too.
Blind bake the pastry case for 10 minutes, then remove the baking beans and greaseproof paper, and bake for a further 5 minutes.
While the case is blind baking, you can make the filling.
In a large mixing bowl, cream together the butter and sugar until it's light and fluffy. Add the vanilla essence and egg, and give it a good mix before adding the flour. Carefully fold this into the mixture until it's well combined.
Lastly, add a splash of milk, and tip in the crushed mini eggs. Give it one last good mix.
Once the case has finished blind baking, take it out of the oven and pour in the blondie filling. Use the back of a spoon to spread it right up to the edges and flatten out the top.
Put it back in the oven and bake for another 25 minutes until the blondie filling is lightly golden - it will still be a little soft to the touch.
Serve warm and gooey, straight from the oven with ice cream, or leave it to cool and serve cold with lots of cream!