Preheat oven to 180C/ 160C Fan. Line 8×8 Square tin with parchment.

Whisk together the soft butter and both sugars till light and fluffy.

Next, whisk in eggs in one at a time.

Whisk in Vanilla.

Once combined, Mix in sieved flour gently. Do not over mix!

Fold in your white chocolate chips.

Place mixture into baking tin and smooth down evenly.

Bake for 32-35 mins. You can vary this on how gooey you would like your brownies. 32 minutes was perfect in my fan oven for a super fudgy/gooey blondie.

Leave to cool completely then set in the fridge until cold. If you want to get your layers really flat you can gently flatten the blondies as soon as they come out of the oven, I did this using a spatula.

Add all of your ingredients into a pot and put on a medium heat.

Using a spatula constantly mix. You dont want anything to catch at the bottom.

Once your mixture comes to a boil, boil for 5 minutes while stirring constantly. Good idea to set a timer for this to get it perfect! Your mixture will thicken and darken.

Put this mix directly on top of your cooled blondies. Smooth out flat then set in the fridge till cool. Please mind your fingers as the mixture is incredibly hot!!

Once you caramel has cooled, melt your white chocolate and pour on top.

Smooth until flat then decorate with loads of mini eggs, whole and crushed.

Leave to set in the fridge until firm then cut with a hot sharp knife.

Enjoy!!