These super-easy mini egg blondies are perfect treat to enjoy over Easter holidays and beyond!
Soft and gooey in the middle, with chunks of white chocolate and a generous topping of mini chocolate eggs, these little squares are impossible to resist!
What I love about blondies, is that they are sooo easy to make. You don't even need any special equipment, other than baking tin and some mixing bowls. They come together in no time, and make a perfect treat to enjoy for the whole family.
This recipe will make a great Easter dessert, but it can be enjoyed all year round. For more Easter-inspired recipes, be sure to check out my Chocolate Chip Hot Cross Buns or my Easter Sugar Cookies. Or visit my Bars and brownies category for more delicious baking inspiration.
There is only a handful of ingredients you will need to make these Easter blondies recipe:
- Butter- I always recommend to use unsalted butter. For this recipe, there is no need to bring the butter to room temperature, as it gets melted. Cut it into small cubes to speed up the melting process.
- Sugars- two types of sugar are needed: soft light brown sugar and golden caster sugar (you can also use just plain caster sugar).
- Eggs- as in all of my recipes, I'm using large eggs. If you keep your eggs in the fridge, make sure to bring them to room temperature before.
- Vanilla extract- always use vanilla extract instead of synthetic vanilla essence.
- Plain flour.
- White chocolate.
- Mini eggs- I used Cadbury mini eggs, but feel free to use your favourite type of chocolate Easter egg or Easter candy.
Here's the best part- you don't even need a mixer to make these! Just a couple of bowls and a whisk or a spoon, and you're good to go!
Start with melting the butter and both sugars, until you have thick and glossy mixture. Allow it to cool just for a couple of minutes, before adding the eggs and vanilla. If you add your egg to this mixture while it's still hot, you may end up with scrambled egg, and nobody wants that!
Add flour and white chocolate to the melted butter, sugar and egg mixture. Stir, pour into the baking tin lined with plenty of parchment paper and bake!
Bake blondies for 20 minutes, then take them out of the oven and scatter the mini Cadbury eggs on top of the bake. Use your fingers to gently push the mini eggs into the bake, and don't worry if the surface of the blondie cracks and breaks while doing so. If you want, you can cut some of the eggs in half, but it's totally optional.
Hint: Because ovens differ in baking time and temperatures, I strongly recommend to keep an eye on your bake from the moment you add the chocolate eggs on top. They take about 10-15 minutes in my fan-assisted oven after that to be ready. Remember, they should be a little bit under-baked, this is what gives them that chewy, gooey and soft texture.
Malted milk powder - Try replacing 40g of flour with same amount of malted milk powder (like Horlick's). Malted milk powder enhances the buttery flavour really well, and it adds sweet, mellow and nutty flavour to this bake.
Fruit - Add a handful or two of fresh or frozen raspberries, strawberries or blueberries. Sharp flavours like rhubarb will also work really well (like in my Rhubarb and Custard Blondies recipe).
Nuts or chocolate - You can add a handful of chopped nuts (walnuts, hazelnuts or pecans will work particularly well) for an extra texture and flavour. Or add some milk or dark chocolate chips instead, for a double chocolate blondie experience.
Gluten free - To turn these mini egg blondies into a gluten free version, swap the flour for good quality gluten free flour and add ¼ teaspoon of xanthan gum.
Vegan - If you are looking for a vegan blondies recipe, check out these Blackberry White Chocolate Blondies from Nourishing Amy (you could use vegan mini eggs for a topping).
- 8 x 8 inch square baking tin.
- Baking paper.
- Mixing bowl.
- Small saucepan.
Storage and freezing
Mini egg blondies can be stored at room temperature, in the airtight container for up to 5 days. When stored at room temperature, they will keep that gooey and buttery texture. But you can also store them in the fridge (still in the container), for up to a week. Keeping them in the fridge will result in in firmer and chewer texture.
They are also suitable for freezing. To freeze, cut them into portions, then wrap each in a double layer of clingfilm and freeze flat, on a baking tray. Once they are frozen, you can transfer them into a bag or container. Thaw them overnight in the fridge or at room temperature.
Just like good brownie, blondies are meant to be slightly under-baked. When removing them from the oven, they should still have a gentle wobble to them in the middle.
Blondies will also need time to cool down. As they cool, they will set and become more firm. If you try to slice them too soon, they will simply be too gooey and fall apart.
If your blondies have cakey texture, they have been overbaked (they will still taste delicious). Next time, reduce the baking time.
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Mini egg blondies
- 8 x 8 inch square baking tin
- baking paper
- small saucepan
- mixing bowl
- 200 g unsalted butter cubed
- 125 g golden caster sugar or caster sugar
- 125 g soft light brown sugar
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 300 g plain flour
- 150 g white chocolate chopped
- 240 g mini chocolate eggs
- Preheat the oven to 180 C (160 C fan). Lightly grease and line the 8 x 8 inch square baking pan with baking paper and set aside.
- Place the cubed butter and both sugars in a medium saucepan over a low heat and allow the butter to fully melt. Stir the ingredients from time to time, until you have thick and glossy mixture. Remove from the heat and set aside.
- In a medium jug or mug, beat together the eggs, salt and vanilla, then pour this mixture into the butter and sugar mix. Stir all until combined.
- Add the flour to the rest of the ingredients and using a spatula or a wooden spoon, mix until smooth. Fold in the chopped white chocolate and pour the mixture into prepared baking tin. Place in the oven and bake for 20 minutes.
- After 20 minutes of baking, remove the blondies from the oven and scatter the mini chocolate eggs on top of. Gently press the mini eggs into the blondie mixture and return to the oven for another 15-18 minutes, or until the bake turn pale golden brown.
- Remove from the oven and allow the blondie to cool for at least 1- 2 hours or overnight. Cut into squares and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- You should take the blondies out of the oven when they are still slightly under-baked; if your blondies are more on the cakey side - you have overbaked them. Simply reduce the baking time when baking next.
- Allow the bake to cool down completely, for at least a couple of hours before slicing it. Chilling blondies overnight will give them plenty of time to set properly.
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