These Mini Egg blondies are chewy, soft, full of flavour and utterly perfect for Easter.
Regular readers we'll know that I'm fussy about my blondies. I insist on the perfect texture: set but not cakey. soft but not runny or raw. These Easter blondies are soft and delicious, not quite cookie dough but definitely not sponge. Perfect!
Making the blondie batter is super easy. You'll combine melted butter and light soft brown sugar, then whisk in eggs, followed by flour and just a touch of baking powder.
To make the blondies perfect, you'll then fold in white chocolate chips and chopped Mini Eggs before spreading in a tray and baking until shiny on top and just set inside.
Finally, once cooled, you'll decorate the blondies with drizzles of white chocolate and plenty more chopped Mini Eggs.
The result are so pretty and so delicious, I'm just certain you'll love them. Here's the full recipe.
Ingredients
For the blondie batter
- 240 g (8.5 oz) slightly salted butter
- 350 g (12.3 oz) light brown sugar
- 1 tsp vanilla
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain flour
- 1/2 tsp (0.5 tsp) baking powder
- 100 g (3.5 oz) white chocolate chips
- 200 g (7.1 oz) Mini Eggs roughly chopped
For the topping
- 200 g (7.1 oz) white chocolate
- 150 g (5.3 oz) Mini Eggs roughly chopped
Equipment
- Heat-safe mixing bowl
- 32cm X 23cm (12 inch x 9 inch) baking tray
Instructions
Make the blondie batter
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 & baking powder.
Mix together until smooth - the batter will be quite liquid.
Add the Mini Eggs and the white chocolate chips.
Fold together.
Spoon into a lined baking tray and level off.
Bake for 24-26 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 for 10 minutes, then carefully slide onto a wire rack to cool completely.
Top the blondies
Break the white chocolate into a heat safe bowl.
Melt the chocolate in a microwave (in 30 second bursts) or over a bain-marie, stirring until smooth.
Drizzle on top of the cooled blondie.
Sprinkle the Mini Eggs on top and leave until set.
Slide the blondies onto a serving board and slice in 24 squares (in a pattern of 4 by 6).
Enjoy! They're as delicious as they look but hurry - they won't last long once everyone's had a taste!
Pointers, tricks and troubleshooting tips for the perfect Mini Egg blondies
Are Mini Egg blondies easy to make?
These Mini Egg blondies are incredibly easy to make. The batter is simple to prepare in a single bowl, and they only take about 24 minutes to bake.
The decoration, as pretty as it looks, is a breeze too! Take your time to follow all the steps in the recipe and you’ll have perfect blondies every time.
love making these blondies at Easter time. The Mini Eggs look so inviting on their white chocolate topping - it's a yummy treat to enjoy after a long Easter Sunday walk, or as the grand prize on an Easter egg hunt.
Will I need any special equipment to make Mini Egg blondies?
Everything you need to make these fabulous Mini Egg blondies should be easy to find in the average home kitchen.
You’ll need standard things like a mixing bowl, weighing scales, and a spoon to mix everything together.
I recommend using a 32cm x 23cm, high-sided baking tray to cook your blondies. The depth of the blondie batter is quite key to them baking perfectly, so you’ll need to aim for a tray of as similar size as possible.
The full list of suggested equipment can be found on the recipe card below.
Where can I buy Mini Eggs?
Most supermarkets stock Cadbury Mini Eggs, which is the brand I used in the pictures shown but there are different brands available, so use whichever you fancy.
You'll usually find Mini Eggs in the chocolate/confectionary section, especially around Easter time, or you can buy them online.
Are Mini Egg blondies suitable for vegetarians?
Yes, these blondies are suitable for vegetarians as they do not contain any meat, poultry or fish products.
Cadbury Mini Eggs are suitable for vegetarians in the UK at the time of writing, but some brands use animal products in the crisp shell. It's always best to check the labels of all ingredients to make sure.
Are Mini Egg blondies suitable for vegans?
No, this recipe is not suitable for vegans as it includes chicken eggs, as well as dairy products in the form of butter, milk chocolate and white chocolate.
Below is a list of vegan switches you can make to try making these Mini Egg blondies entirely plant-based. Note, however, that the balance of ingredients is really important to achieving the perfect blondie and I haven’t tested this recipe with plant-based alternatives yet, so can't guarantee how exactly it will turn out.
For the butter, use a vegan-butter or baking block. Try to find one with a high fat content of around 80% so that it melts and behaves in a similar way to dairy butter.
The eggs could be replaced with one of the following options (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 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).
The white chocolate chips and Mini Eggs may prove a little harder to replace. You could use chopped vegan chocolate of white chocolate chips, as that would be easier to source. For the vegan chocolate eggs, try looking in health food stores or online.
Are Mini Egg blondies gluten-free?
These Mini Egg blondies are not gluten-free as they are made using wheat-based plain flour.
To make them gluten-free, you would need to use gluten-free plain flour and gluten-free baking powder. I haven't tested making this, but I always recommend using a good quality brand that will likely be a blend of rice and oat flour, and contain a binding agent like xanthan gum.
Make sure to check all ingredients are gluten-free when baking for someone who needs to avoid gluten in their diet.
Are Mini Egg blondies healthy?
Mini Egg blondies are high in sugar and fat so are not an everyday snack. Enjoy on occasion in a sensible portion as part of a balanced healthy diet and active lifestyle.
Are Mini Egg blondies safe to eat while pregnant?
There’s nothing in these blondies that should usually pose a risk to a pregnant woman, as long as all the ingredients are in good condition and the blondies are baked safely and hygienically.
Advice regarding egg safety during pregnancy can vary in different countries, so please check information local to you.
If you have any questions or concerns, please speak to a medical professional. A Mummy Too does not offer medical advice.
What goes well with Mini Egg blondies?
These blondies are delightful on their own, make a wonderful treat after an Easter egg hunt, and are the perfect companion to a good cup of tea.
You could also turn them into a lovely Easter Sunday dessert and serve with a scoop of vanilla ice cream.
Can I make this recipe without eggs?
The balance of ingredients is quite important in blondies, to get that gooey and at the same time, chewy crumbly texture, and the eggs will play quite a big role in that. This recipe has been tried and tested to get the balance right.
Though if you need to avoid eggs you could give one of these options a go as an alternative (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 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).
I haven’t tested this recipe egg-free so hopefully, you have success with one of these egg replacers, let me know how you get on in the comments below!
I haven’t got light brown sugar, can I use white granulated sugar?
I like to use light brown soft sugar for a couple of reasons. Firstly, it contains a small amount of molasses, so it brings a light caramel richness of flavour to the blondies without weighing them down. Secondly, the grains are fine, so they melt and dissolve into the butter more easily, which helps with the soft texture of the finished blondies.
If you don’t have light brown sugar, you could use caster sugar as this is a finer grain than granulated sugar, although the resulting blondies will be a paler shade and a little less caramel in flavour. Alternatively, you could use dark brown soft sugar, which will give a darker and richer blondie.
Can I add extra chocolate to this recipe?
These Mini Egg blondies are loaded with white chocolate chips and Mini Eggs in the mixture, and topped with white chocolate drizzle and more Mini Eggs, so to add more would really be overkill, overpowering the flavour and texture of the blondies themselves.
How should I store my Mini Egg blondies?
Once the decoration on top of your Mini Egg blondies has set, you can cut them into squares and transfer them to a sealed container.
You should be able to stack them on top of each other without much issue as the Mini Egg pieces will keep them separated, but it's a good idea to separate the layers with a piece of greaseproof paper to be sure.
Keep the sealed container in a cool, dark spot, such as a cupboard or pantry and they should be good for up to a week.
Can I leave Mini Egg blondies out on the counter?
No, these blondies should be kept in a container. If these blondies are left out on the counter for a long time they will dry out and there is also an increased risk of bacteria spreading on the food.
Can I make Mini Egg blondies ahead?
Yes, if you like. For me, homemade bakes are always best enjoyed on the day of baking, but you could certainly bake, cool and wrap the blondies one day, then unwrap and decorate them the next
Can I keep Mini Egg blondies in the refrigerator?
You can store your blondies in the refrigerator if you like, but they will be perfectly fine in a box in the cupboard, so it's not essential. If you don’t have a cool, dark place to keep them then the fridge would be best.
If you are keeping them in the fridge, it's a good idea to get out as many as you intend to serve half an hour before enjoying so they can come up to room temperature. They will taste much better.
Can I freeze Mini Egg blondies?
Yes, these blondies freeze well and if you've made more than you need, it's a great way to ensure they can be enjoyed long after Easter is over!
If you want to freeze some it's a good idea to do so on the day of baking so that you are preserving them at their freshest.
Place your blondies in a sealable, freezer-safe container or bag, separating the layers with parchment paper so they don’t stick together.
Label your container with the date and what's inside. These blondies will keep in the freezer for up to 3 months.
How long do Mini Egg blondies keep?
When stored correctly these blondies will keep for about a week, or if you freeze them, they will keep for up to 3 months.
What is the best way to defrost Mini Egg blondies?
To defrost your blondies, all you need to do is transfer the container they are in into the fridge to thaw out overnight.
If you just want to defrost a couple of blondies, put them into a small sealed container in the fridge. This helps stop condensation forming as they thaw out.
Once defrosted, consume your Mini Egg blondies within 24 hours and don't refreeze.
Can I make Mini Egg blondies in a different quantity?
Yes if you like, you can easily make more or fewer of these yummy blondies, remember you can cut them to whatever size you like if you want to make cute little bite-size blondies.
To make more or less of the mixture, head down to the recipe card below where you’ll see the servings are set to 24, cut from a 32cm x 23cm tray.
Click or hover over the servings number and a little slider will pop up that you can move up or down to get the amount you wish to make.
If you change the quantity of batter, you will need a smaller or larger tray, or you can split between two of more trays. Bear in mind that having deeper or shallower batter than in the original recipe will affect the baking time.
Can I make Mini Egg blondies in individual portions?
Blondies are the kind of bake that needs to be cooked all in one tray, if you divide the mixture into muffin trays they will turn out dry and more like cake.
It’s best to keep blondies in one large tray to bake, and then slice into individual portions afterward. If you like, you could put the slices of blondie into cupcake cases when you're ready to serve them.
Can I make Mini Egg blondies in a different tin/tray?
If you don’t have a tray that is exactly the same size as mine don’t worry as long as it has high sides and is roughly the same size.
The easiest way to compare tray sizes is to work out the area by multiplying the length by the width.
So, 32cm x 23cm (7 inches x 9 inches) = 736 square cm (63 square inches).
So, if, for example, you had a square tray measuring 27cm x 27cm (8 inches x 8 inches), that would give an area of 729 square cm (64 square inches), so would work just fine.
Can I make Mini Egg blondies in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, if you find it easier you can use a stand mixer with a paddle attachment, just be mindful to use a low setting so as not to over-beat the mixture, especially once you've added the flour.
You will need to scrape the sides down as you go to make sure all the ingredients are mixing in evenly. When you get to the point of mixing in the chocolate chips and cracked Mini Eggs, only pulse very briefly to combine, or take the bowl off the mixer and fold these through by hand.
How can I make sure my blondies are perfectly cooked?
It's a fine balance to make sure your blondies are cooked but not overdone, so keep an eye on them.
You’ll know when the blondies are baked to perfection when they look set on top (not liquid or sunken), golden around the edges, and paler in the 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 them in the tray for 10 minutes or so before turning out carefully onto a wire rack to cool completely.
Why did my Mini Egg blondies turn out dry/hard/burned/overcooked?
It’s easy to overcook blondies, so make sure to set a timer. The longer they are in the oven, the more likely they are to dry out.
If your blondies have burnt they were either in the oven too long, or the oven was too hot. Next time, try setting the oven 10C lower or use an oven thermometer to give you a more accurate read of the oven temperature so you'll know for next time.
Keep an eye on the bake through the oven door. Once the edges are done, and the middle looks just firm, your blondies can come out. Have a look at the photos in the guide above so you know what you’re aiming for.
Baked blondies will also dry out when they are not stored in a sealed container, so make sure to put them away once the decoration has set.
Why did my Mini Egg blondies turn out wet/soft/undercooked?
Whenever baking, it's important to preheat the oven and this recipe is no different.
The oven needs to come up to temperature fully before the blondies go in so that they bake evenly and at a consistent temperature.
You’ll know when the blondies are baked to perfection when they look set on top (not liquid or sunken), golden around the edges, and paler in the 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.
If, after the recommend time, your blondies are still wet or too soft (bearing in mind the advice above), it's ok to return them to the oven for a further 5 minutes or until they look done.
Why didn’t my Mini Egg blondies rise?
This recipe only contains a tiny bit of baking powder to help with the texture. As such, the blondies will rise slightly, but it won't be at all as noticeable as it would be with cake batter.
How can I add/change the flavours in my Mini Egg blondies?
There are a few things you can play around with in this recipe.
I like to use white chocolate chips to continue the blondie theme and contrast with the milk chocolate in the Mini Eggs, but you can use a different kind of chocolate if you want.
Why not use milk chocolate for the drizzled topping? You can also use different Easter treats on top, such as Malteser bunnies instead of Mini Eggs.
Flavourings-wise, you could add a dash of orange extract to the chocolate drizzle, or a drop of coffee extra to the batter, either of which would be delicious!
Print this Mini Egg blondies recipe
Mini Egg blondies
Ingredients
For the blondie batter
- 240 g (8.5 oz) slightly salted butter
- 350 g (12.3 oz) light brown sugar
- 1 tsp vanilla
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain flour
- 1/2 tsp (0.5 tsp) baking powder
- 100 g (3.5 oz) white chocolate chips
- 200 g (7.1 oz) Mini Eggs roughly chopped
For the topping
- 200 g (7.1 oz) white chocolate
- 150 g (5.3 oz) Mini Eggs roughly chopped
Equipment
- Heat-safe mixing bowl
- 32cm X 23cm (12 inch x 9 inch) baking tray
Instructions
Make the blondie batter
- 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 and whisk together.
- Add the eggs and whisk until smooth.
- Add the flour & baking powder. Mix together until smooth - the batter will be quite liquid.
- Add the Mini Eggs and the white chocolate chips. Fold together.
- Spoon into a lined baking tray and level off.
- Bake for 24-26 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 for 10 minutes, then carefully slide onto a wire rack to cool completely.
Top the blondies
- Melt the chocolate in a microwave (in 30 second bursts) or over a bain-marie, stirring until smooth.
- Drizzle the melted white chocolate on top of the cooled blondie.
- Sprinkle the Mini Eggs on top and leave until set.
- Slide the blondies onto a serving board and slice in 24 squares (in a pattern of 4 by 6).
Video
Notes
Nutrition
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