Easter blondie with chocolate and spread

Preheat the oven to 180°C and line a square baking tin (20×20 cm) with baking paper.

Melt the butter. In a bowl, mix it with the sugar.

Add the eggs and vanilla, mix well.

Incorporate the flour and salt until you obtain a smooth dough.

Cut the chocolate into pieces and mix half of it into the dough for the molten center.

Pour the batter into the mold.

Place the remaining chocolate pieces on top to create melting shards.

Spread a few spoonfuls of spread over the dough, then swirl it in with a fork or knife to make pretty swirls.

Bake for 20 to 25 minutes: the blondie should be golden brown around the edges and still soft in the center.

Add chocolate olives on top.

Allow to cool completely before cutting into squares.