These super-easy mini egg Easter 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! They also have a secret ingredient- malted milk, to enhance even more of that delicious, buttery flavour!
Why this recipe works
What I love about blondies, is that they are so 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.
What is extra special about these mini egg Easter blondies, is their flavour. One of the ingredients is the malted milk powder, resulting in that beautiful, buttery, toasty and slightly nutty flavour.
There is only a handful of ingredients you will need to make this 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: light soft 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
- Malted milk powder- my secret ingredient in this recipe! I used Horlicks, but any brand will do.
- White chocolate
- Mini eggs- I used Cadbury mini eggs, but feel free to use your favourite type
Instructions for making
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!
After that, all what's left is to add flour, malted milk and white chocolate. Stir, pour into the prepared tin and bake! See how easy was that?!
Bake blondies for 20 minutes, then take them out of the oven and scatter the mini 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.
Things to remember when baking blondies
Just like homemade brownies, blondies are meant to be slightly undercooked. When removing them from the oven, they should still have a gentle wobble to them in the middle.
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 only about 5 more 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.
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.
Why to use malted milk powder
The main reason for using malted milk powder in this recipe is to add that sweet and mellow flavour to them. It pairs beautifully with white chocolate, and just makes these blondies an extra bit special.
However, if you can't find any malted milk, or you just not a fan of it, simply skip it from the recipe. Instead, replace it with 40g more of the flour (so 300g of flour in total).
How to store Easter egg blondies
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.
More delicious blondies recipes:
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Mini egg Easter blondies
- 8 x 8 inch square baking tin
- baking paper
- 200 g unsalted butter cubed
- 125 g golden caster sugar or caster sugar
- 125 g soft light brown sugar
- 2 large eggs
- ¼ tsp salt
- 1 tsp vanilla extract
- 260 g plain flour
- 40 g malted milk powder (I used Horlicks) see notes for options
- 150 g white chocolate chopped
- 220 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.
- Mix the flour and malted milk powder in a medium bowl, then add this 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 7- 10 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 16 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.
- If you can't find any malted milk powder, or you don't want to use it, simply replace it with extra flour (40g extra, so 300g flour in total)
- 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 before slicing it.
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