- Preheat oven to 325°F. Line an 8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out. (Or spray generously with nonstick spray.)
- Mix together flour, baking soda, and salt. Set aside. In a separate bowl, whisk the melted butter, brown sugar, white sugar, and vanilla together until combined. Add eggs and mix well. Slowly add in the dry ingredients and stir together until *just* combined. Fold in the crumble and chocolate chips. The batter will be very thick. Spread evenly into prepared baking pan.
- Bake for 32-38 minutes or until lightly browned on top. Remove from the oven and allow to cool completely before cutting into squares. Blondies stay fresh covered at room temperature for up to 1 week.
Note: Mini Egg Utoffeea crumble can be substituted for any other flavour of Utoffeea crumble. Have fun experimenting!