Melt the butter in the microwave and allow it to cool.
165 g butter
Place the sugar in a large bowl and pour the melted, cooled butter over it, then mix until smooth.
190 g muscovado sugar
Beat the eggs, add the vanilla bean paste, and then add this to the mixture. Stir well.
2 medium eggs, 1 tsp approx vanilla bean paste
Fold in the flour and salt.
240 g self-raising flour, A pinch of salt
Add about 50 g of micro eggs to the mixture and stir gently to combine.
70 g micro or Mini eggs
Place the mixture in a lined square silicone pan (20 cm).
Add the remaining 20 g of micro eggs on top.
Bake for 20-25 minutes at 180℃ / 350℉ until a cake tester comes out clean.
Allow the blondies to cool in the silicone pan.
Melt the chocolate by microwaving in 30 second bursts and stirring between each burst. It took about a minute and a half in my 1000 watt microwave.
200 g chocolate
Pour the melted chocolate over the blondies, spreading it with a spatula.
Put the pan into the fridge to chill.
When the chocolate has set partially, you can press some of the micro eggs into the chocolate.
50 g micro or Mini eggs
When fully set, chop the remaining micro eggs and sprinkle them over the top.
Cut with a sharp knife and enjoy a small piece as a treat.