Easter blondies recipe

With a soft crumb, almost like cookie dough, and a topping of a variety of Easter chocolates (including creme eggs!), this Easter blondies recipe is a real winner.

To make these gloriously decadent Easter blondies, you'll first melt butter, then whisk with soft brown sugar, eggs and vanilla.

Next, you'll fold in plain flour and baking powder and mix together to form a batter. A good handful of white chocolate chunks and your blondie batter is ready to pour into a lined tin.

To make your blondies egg-stra special, you'll top them with chocolate eggs. I used creme eggs, mini creme eggs and mini caramel eggs, all cut in half and placed cut side up on the surface of the blondies before baking.

Here's the full recipe for my egg-cellent Easter blondies.

Instructions

Preheat your oven to 180C (160C fan).

Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted. Allow to cool until tepid but still liquid.

Add the soft brown sugar.

Whisk together.

Add the eggs.

Whisk until smooth.

Add the flour and baking powder.

Mix together until smooth - the batter will be quite liquid.

Add the white chocolate chips.

Fold together.

Spoon into a lined baking tray and level off.

Top with the creme egg and mini creme egg halves, cut side up.

Bake for approximately 25 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.

Allow to cool in the tin, then chill overnight to make them easy to slice.

Slide the blondies onto a serving board and slice in 15 squares (in a pattern of 3 by 5).

Pointers, tricks and troubleshooting tips for the perfect Easter blondies

Is this Easter blondies recipe easy to make?

These Easter blondies are super easy to make. You can mix the batter in one bowl and then it only takes 25 minutes to bake!

If you get stuck, I have plenty of tips in the recipe below to help you on your way. Plus every step of the recipe has a picture to show you how your batter or blondie should look.

So take your time, follow all the steps in the recipe, check the photos as you go along and you'll end up with perfect Easter blondies.

Will I need any special equipment to make Easter blondies?

You probably already have everything you need to make this recipe in your kitchen. All you need is: weighing scales, measuring spoons, a bowl and spoon to mix the blondie batter, and an oven tray to bake.

The one thing you might not have is the baking tray. The size of the tray is important for this recipe. This is because the batter will spread out thin into a giant cookie if your tray is too big. If it's too small, you'll end up with a cake-brownie hybrid, so try and find one as close to the size I've used as you can.

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. 

Also, I always include links to example products to show exactly what I used to make each recipe.

How can I tell if eggs have gone off?

It's always best to use fresh ingredients when baking, especially eggs.

You should never eat an egg that looks, smells, feels or tastes odd. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it's probably rotten.

If your egg has spoiled, you should immediately throw it away and thoroughly wash anything it came into contact with it.

Float test

If you aren't sure if your eggs are fresh, you can do a float test to check them. A float test involves placing your egg in a cup or bowl of water to see if it sinks or floats. Old eggs contain excess gas, so they are more likely to float. Though a bad egg can still sink.

So it's best to crack your eggs into a separate bowl or cup before adding them to a recipe. This lets you check the egg for any broken shell fragments, but more importantly, it lets you check that the egg is safe to use.

Storage

To avoid your eggs spoiling, you should always follow the storage instructions on the egg packet. If you stored your eggs at a different temperature or location than the instructions, they may spoil more quickly even if they're in date.

Egg safety standards can vary depending on where you live, so storage and use advice can differ. So consult your local advice to be safe.

A Mummy Too does not give medical advice. Please consult with your medical professional.

Are Easter blondies suitable for vegetarians?

The recipe for these Easter blondies is only vegetarian if you use the exact ingredients listed.

Cadbury Creme Eggs are suitable for vegetarians in the UK at the time of writing (March 2022). However, if you use another brand or type of egg, they may contain animal products. 

So it's always best to check the labels of all ingredients to make sure they're suitable, especially when baking for someone with dietary requirements.

Are Easter blondies suitable for vegans?

Unfortunately, these Easter blondies aren't suitable for vegans as the recipe contains egg and dairy products.

I haven't tried making a vegan version of this recipe, but feel free to give it a try with the below list of vegan alternatives to the ingredients. I hope it works out!

Butter:

You'll need to use vegan butter or a baking block instead of dairy butter. Try to find one with a fat content of around 80%. That way, it will melt and behave in a similar way to dairy butter.

I tend to use unsalted Flora vegan butter when I make vegan recipes. However, this recipe calls for slightly salted butter, so make sure you find a plant-based salted butter or add a little salt to compensate.  

Egg replacement:

You could replace the eggs with one of the following options (each = 1 egg, so multiply as needed for any given recipe):

• 3 tablespoons of aquafaba. Aquafaba is the liquid from a tin of chickpeas. Don't worry, it won't taste like hummus - but the protein in the liquid helps it behave similarly to eggs. 
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

Next, you'll need to replace the Creme Eggs and white chocolate chips with vegan alternatives. Luckily there are now many brands of vegan chocolate available worldwide. 

Creme Egg: Mummy Meagz makes a popular vegan Creme Egg in the UK, which would be perfect for this recipe. If you can't find this brand, I also found this really helpful list of vegan Creme Egg alternatives, with options available worldwide.

White chocolate chips: For vegan white chocolate chips, you might have to look online. I found these vegan white chocolate buttons on Amazon, which would work well here.

Note:

Vegan alternatives will behave slightly differently from dairy because they won't contain dairy protein. So, I can't be sure how this vegan version of the Easter blondies will turn out - but let me know how you get on!

Are Easter blondies gluten-free?

Unfortunately, this recipe isn't gluten-free, as it calls for wheat flour. Also, if you use non-UK Creme Eggs, they carry a cross-contamination warning for wheat. 

However, blondies and brownies are good recipes to adapt to gluten-free, as they don't rely on gluten for texture. So feel free to try and make a version with gluten-free flour and UK Creme Eggs.

My favourite gluten-free flour blend is this one from the Free From Fairy. It contains a mix of ingredients to replicate the effects of gluten and starch in wheat flour, plus some binding agents. Dove Farms also offer good quality gluten-free flour.

Gluten-free flour shouldn't affect the cooking time, but keep an eye on your blondies as they cook, just in case.

Double-check all of your ingredients labels to make sure that they are gluten-free. Also, don't forget to check anything extra that you intend to serve the recipe with.

Are Easter blondies keto-friendly?

Unfortunately, this Easter blondies recipe isn't suitable for a keto diet. A ketogenic diet restricts carbs and sugar to help regulate your blood sugar. So these blondies would not work on a keto diet as they're mainly carb and sugar!

Are Easter blondies healthy?

As with most sweet treats, this Easter blondies recipe should be enjoyed on occasion, not as an everyday snack.

Are Easter blondies safe to eat while pregnant?

These blondies should be completely safe to eat while pregnant. So, as long as all the ingredients are in good condition and the blondies are baked hygienically and properly cooked through, they'll be a delightful treat!

For the UK, the NHS has a list of foods to avoid while pregnant. So if in doubt, consult your local medical information.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Can I make this Easter blondie recipe without chocolate chips?

Yes, it's completely fine to leave out the white chocolate chips. Or you could use milk chocolate chips instead. If you're leaving them out because you can't find chocolate chips, don't worry - it's fine to use the same quantity of chopped up white chocolate.

Can I add extra chocolate to this recipe?

Feel free to add an extra small handful of chocolate chips to the recipe. However, I wouldn't add too much, or it could disturb the ratio of ingredients and affect the cooking time.

I haven't got light brown sugar. Can I use white granulated sugar?

Light brown soft sugar is best for blondies and brownies, as it is finer and contains molasses. 

The fine texture helps the sugar dissolve into the butter. Molasses gives extra richness and depth of flavour to the blondies without weighing them down. Both contribute to getting the taste and texture of blondies just right.

You could use caster sugar instead, as it has a finer grain than granulated sugar. However, your blondies will probably turn out paler and have less depth of flavour.

Or, you could use dark brown soft sugar. However, dark brown sugar will give a darker and much richer tasting blondie.

How should I store Easter blondies?

Once your Easter blondies are completely cooled, you can pop them into an airtight container like a lunch box. Sealing them keeps them fresh and protects them from contaminants or bugs. 

Once the mince pie blondies are safely sealed, put the container in the fridge ideally, or somewhere cool and dark, like a cupboard or pantry.

How long will Easter blondies keep?

Your blondies are high in sugar and fat, so they should turn out quite moist. The sugar should also help them keep for longer, and the moisture will help keep the texture for longer than a cake or cookie. 

So in a sealed container in the fridge, the blondies should keep for up to a week. 

Can I leave Easter blondies out on the counter?

You should keep your Easter blondies in a container when you aren't eating them. If you leave them out on the counter for a long time, they will dry out, and there is also an increased risk of insects getting to them or bacteria spreading.

Can I make Easter blondies ahead?

Yes! If you're planning ahead, your blondies should remain especially firm and delicious if cooled completely and then wrapped well in the tin and stored in the fridge.

Can I keep Easter blondies in the refrigerator?

The best place to keep your blondies is in a sealed container in the fridge to keep them fresh and firm.

Can I freeze Easter blondies?

You can freeze your Easter blondies very easily. It's a great way to keep them for longer - and some people even enjoy eating semi-frozen blondies and brownies on their own or in sundaes.

Here's the best way to freeze your blondies and keep them in good condition:

• Freeze your blondies on the day you cook them to keep them in the best condition.
• Wrap the slab or the slices of blondies in cling film (saran wrap). 
• You can store then place the wrapped blondies into the freezer directly or within a container for extra protection. Wrapping the blondies in cling film protects them from developing freezer burn. Freezer burn is like a layer of frozen condensation. Condensation occurs when water is drawn from moist food into the dry air around it. So wrapping the blondies protects them from losing water through the air.
• Label the blondies, so you know when you froze them.
• They should keep for up to 3 months if stored correctly.

What is the best way to defrost Easter blondies?

It's best to defrost your Easter blondies by placing them in the fridge overnight. Leaving them overnight allows them to thaw out evenly. 

You can also help them defrost in the microwave by giving them short 10 second blasts or using the defrost setting.

Can I make these Easter blondies in a different quantity?

Yes, you could use a recipe converter calculator to change the quantity of Easter blondies that your recipe produces. Keep in mind that if you change the size of the recipe, you should also change the tin or tray you use to match the new size. 

If you use a baking tin that is relative to the size of the original tin, the cooking time shouldn't be affected too much. For example, if you half the recipe, use a tin that is half the width/length and depth. 

But you should keep an eye on the blondies if you reduce the recipe size so that they don't burn. Or, if you increase the yield, add some extra time, so they cook properly.

Can I make Easter blondies in a stand mixer like a KitchenAid or Kenwood Mixer?

You only need to mix your blondie ingredients just enough to combine them thoroughly. So whisking and mixing by hand is the best option for this recipe. If you prefer to use a stand mixer or need some support when cooking, you can, of course, use a stand mixer.

Make sure that you mix your batter slowly and in short bursts so that you don't overwork the batter. A balloon whisk would be best for the sugar and butter. Then you can switch to a paddle attachment for gently folding in the rest of the ingredients. 

Can I make Easter blondies with a food processor?

A food processor would be too powerful for this Easter blondie recipe. It would overmix the flour and destroy the chocolate eggs.

While these blondies don't rise, overmixing the batter will knock the air out of it and activate the gluten in the flour, leaving you with tough, dense blondies.

So if you need some help with mixing, a stand mixer would be best.

How can I make sure my Easter blondies turn out perfectly?

I've included photos for every step of this Easter blondie recipe, so you'll be able to see exactly how they should look as you're making them. So, it should be pretty easy to get your Easter blondie recipe perfect.

Best practice points: 

• Preheat your oven to the correct temperature before your bakes go in. Invest in an oven thermometer if your oven seems too hot or too cool.
• Read the recipe fully before you begin, so you can plan ahead and know what to expect.
• Make sure you measure your ingredients out before you begin cooking to avoid any mistakes. 
• Add ingredients in the order a recipe states. Important chemical reactions occur while baking, and the order of ingredients is key to this process.
• Remember to grease and line your baking tins!

The main thing to watch with blondies is the timing. While the recipe is easy to follow, your blondies can quickly turn from cooked to overdone and dry if you don't check them in time. 

When cooked, your blondies should look set on top with golden edges and a paler middle. If you touch the edges with your finger, they should feel just firm, whereas the middle should feel slightly underdone, which is fine as they'll continue to set as they cool.

Leave the blondies in the tray for around 10 minutes. Then gently turn the slab out onto a wire rack to cool completely.

Why did my blondies turn out dry/hard/burned/overcooked?

Dry:

Unfortunately, blondies can quickly overcook as they contain a lot of fat and sugar. So make sure you set a timer for 10 minutes before the end of cooking time so you can check your blondies. 

If your oven was at the right temperature and they cooked for the right time, you may have forgotten to add a wet ingredient. So in the future, it can help if you measure out ingredients and lay them out before you begin cooking.

Burned:

If your blondies are beyond dry and have burned, then they were either cooked for too long or at a higher temperature than the method states. 

If food often burns or overcooks in your oven, then your oven temperature dial might be incorrect. Annoyingly, this is a fairly common issue in domestic ovens. So don't worry; it's not the end of the world.

Oven thermometer:

You can use an oven thermometer to check the temperature of your oven if you're unsure. It's a small thermometer that sits in the oven while it is on, so you can get an accurate reading. You can buy oven thermometers from kitchenware stores, larger supermarkets or from Amazon and other online kitchenware stores.

Why did my Easter blondies turn out wet/runny?

Your blondies should be soft and moist, but they shouldn't be completely liquid. So if your blondies are very wet, then they're most likely undercooked. 

In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture. However, if you don't cook them enough, you just have a tray of uncooked batter. 

When you check on your blondies, the edges should look golden brown and maybe even a little crispy. Whereas the centre should be set but still a little soft to the touch. 

If your blondies are still wet or too soft, it's fine to pop them back in the oven for an extra 5 minutes or until they look done. Feel free to cover them in foil to stop the top from burning or browning too much.

Why didn't my Easter blondies rise?

Your blondies shouldn't rise. While the recipe contains baking powder, it's only half a teaspoon to improve the texture of the blondies. So your blondies should only rise or 'puff up' very slightly.

How can I add/change the flavours in these Easter blondies?

If you want to change the flavours of your Easter blondies recipe, there are a few things you can add or swap out.

I use white chocolate chips in blondie recipes to keep the colour pale, but feel free to use milk or even dark chocolate if you want. You could even drizzle melted milk or dark chocolate over the top for a nice contrast.

Or, if you aren't a fan of the eggs in this recipe, I also have a Mini Egg blondie recipe you could try.

Where is the origin of blondies?

No one knows the exact origin of blondies. But we do know that they predate chocolate brownies by at least a decade! 

The first blondies appeared in the 19th century, but they were confusingly called 'brownies' because of their dense, butterscotch colour and texture. Chocolate wasn't widely available until the early 20th century, so it was only after chocolate brownies were invented. 

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