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) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose 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
- 100 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 12 squares (in a pattern of 3 by 4).
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.
I love making these blondies for friends and family over Easter. The Mini Eggs look inviting on their white chocolate topping - it's such 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 some standard cooking equipment like a mixing bowl, weighing scales, and a spoon to mix everything.
The only bit of kit you might not have is the 32cm x 23cm high-sided baking tray to cook your blondies. The depth of the blondie batter is quite crucial to them baking perfectly, so you'll need to aim for a tray of as similar size as possible.
You can find a complete list of suggested equipment on the recipe card below. I've included links to products so you can see exactly what to look for if you need to buy anything for this recipe.
Where can I buy Cadbury Mini Eggs? Can I use different chocolate eggs?
Most supermarkets in the UK stock Cadbury Mini Eggs, which I used in the pictures, but different brands are available, so use whichever you fancy.
Many supermarkets offer off label versions of Mini Eggs. You can also buy generic chocolate eggs from Amazon. You'll usually find Mini Eggs in the chocolate/candy section, especially around Easter time, or you can buy them online.
If you're in the US, Hershey's Whoppers Robin Eggs will work as an excellent alternative to Cadburys Mini Eggs. Though that depends on which side of the US vs UK chocolate war you're on!
If you live in Australia, you're lucky enough to have access to Caramilk eggs. Caramilk is Cadbury's caramelised white chocolate range. It was only introduced to the UK in 2021, and it might feel familiar to Nestle's Caramac bar fans.
The caramelised white chocolate would work so well with this recipe, as it would complement the white chocolate and the golden brown sugar flavour. So if you live in Australia, I'd definitely recommend trying this recipe with Caramilk eggs!
Or, if you can't find any egg-shaped chocolate in-store or online, you could just use M&Ms. Though make sure no one has a nut allergy if you use peanut flavour!
Are Mini Egg blondies suitable for vegetarians?
Yes, Mini Egg blondies are suitable for vegetarians as they do not contain meat, poultry or fish products.
However, the recipe for these Mini Egg blondies is only vegetarian if you use the exact ingredients listed.
Cadbury Mini Eggs are suitable for vegetarians in the UK at the time of writing (January 2022), but some brands use animal products in the crisp shell.
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 Mini Egg blondies suitable for vegans?
Unfortunately, these Mini Egg blondies aren't suitable for vegans. The recipe for these blondies calls for eggs and dairy products (butter, milk chocolate, and white chocolate).
However, you could make a vegan version of these Mini Egg blondies. Below is a list of vegan alternatives to dairy and eggs, so you can try and make some plant-based Mini Egg blondies which are hopefully just as delicious!
However, I must note that I haven't tested this recipe with plant-based alternatives yet, so I can't guarantee how it will turn out.
The balance of ingredients is vital to achieving the perfect blondie. Sometimes vegan dairy alternatives have different protein, fat or liquid content which can give unreliable results if you follow a non-vegan recipe.
Here are some recommendations for you to try vegan Mini Egg blondies anyway. I hope it works out for you!
Vegan butter:
First, you'll need to use vegan butter or baking block instead of dairy butter. 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.
Many brands in the UK and worldwide offer vegan alternatives to butter, including Flora, Naturli and Violife. Some supermarkets also have their own label versions of vegan 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. It won't taste like chickpeas, 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 Mini Eggs and white chocolate with vegan alternatives. Luckily there are plenty of amazing vegan chocolates available worldwide.
Doisy and Dam are a vegan chocolate brand that makes vegan dupes of well-loved dairy chocolate classics. They have even Mini Eggs in their range! However, their eggs contain darker chocolate than Cadbury's Mini Eggs, so bear that in mind if you use them. You can usually find vegan chocolate in supermarkets or health food stores like Holland and Barrett.
For vegan white chocolate, you might have to look online. I found these vegan white chocolate buttons on Amazon, which would work well here.
Vegan chocolate will behave slightly differently from dairy chocolate because it doesn't contain dairy proteins. So, I can't be sure how this vegan version of the Mini Egg blondies will turn out - but let me know how you get on!
Let me know if you want me to make any vegan, vegetarian, or other versions of my recipes! Feel free to drop me an email or a comment on Facebook/Instagram!
Are Mini Egg blondies gluten-free?
Unfortunately, these Mini Egg blondies are not gluten-free as they're made from wheat flour.
However, this Mini Egg blondies recipe should be really easy to adapt with gluten-free flour/ baking powder as the blondies don't need to rise very much.
I haven't made gluten-free Mini Egg blondies yet, but if I were to make these blondies gluten-free, I would use a good quality gluten-free flour blend. A gluten-free flour blend combines gluten-free ingredients like rice, potato, and oat flour and contains a binding agent like xanthan gum.
Using a blend is better than just one ingredient flours, as the combination of ingredients helps the gluten-free flour work like wheat flour. For example, potato or rice flour will add starch, and xanthan gum helps the flour bind.
My favourite gluten-free flour blend is from the Free From Fairy. It contains teff, sorghum, and buckwheat mixture with tapioca and potato starch and works well in bakes.
You'll also need to make sure that you use a gluten-free baking powder. Some standard baking powders are gluten-free anyway, so look out for Dr Oetker baking powder or Suma baking powder on the baking aisle of your local supermarket or Amazon.
When cooking for someone with intolerances or allergies, you must check all ingredient labels. This is because some ingredients can contain trace amounts of an allergen which could make someone very ill.
Are Mini Egg blondies suitable for a keto diet?
Unfortunately, these Mini Egg blondies are definitely not suitable for a keto diet.
A ketogenic diet limits the number of carbs and sugar you eat to help regulate your blood sugar and encourage your body to burn fat. So these blondies would not work on a keto diet.
Usually, I would suggest adapting a recipe for a specific diet, but as these Mini Egg blondies are mainly carbs and sugar, there's no realistic way to adjust the recipe - sorry!
Are Mini Egg blondies healthy?
Mini Egg blondies are relatively high in sugar and fat, so they're not suitable as an everyday snack.
However, it's fine to enjoy an occasional treat as part of a balanced healthy diet and active lifestyle. So don't feel guilty about indulging in these blondies over Easter!
Are Mini Egg blondies safe to eat while pregnant?
These Mini Egg blondies should be completely safe to eat while pregnant. Nothing in the recipe would pose a risk to a pregnant person. So as long as all the ingredients are in good condition and the blondies are baked safely and hygienically, they'll be a lovely treat for someone who's pregnant!
Advice regarding egg safety during pregnancy can vary in different countries, so please check information local to you.
Please speak to a medical professional if you have any questions or concerns. 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 them with a scoop of vanilla ice cream.
Can I make this recipe without eggs?
The balance of ingredients is quite crucial in blondies. To get that gooey and, at the same time, chewy, crumbly texture, eggs play a significant role. So I've tried and tested this recipe to get the balance right.
However, if you want to make eggless blondies, you could try some of the following methods. Each of these recipes is equal to 1 egg, so multiply as needed for the number of eggs in the 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 I hope you succeed with one of these egg replacers.
If you make eggless blondies, 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, bringing a light caramel richness of flavour to the blondies without weighing them down.
Secondly, the grains are smaller, 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 always use caster sugar as it has a finer grain than granulated sugar. However, your blondies will probably turn out paler and have 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 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 sheet of greaseproof paper to keep them as neat as possible.
Keep the blondies in a sealed container in a cool, dark spot, such as a cupboard or pantry, and they should be safe to eat 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 you leave your Mini Egg blondies 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
Yes, if you like. For me, homemade bakes are always best enjoyed on the day of baking, but because blondies are so moist, they should still be beautiful even the next day.
So if you know you're going to be pushed for time, you could bake, cool and wrap the blondies one day, then unwrap and decorate them the next day.
Can I keep Mini Egg blondies in the refrigerator?
You can store your blondies in the refrigerator if you like, but it's OK to keep them in a box in the cupboard.
However, if you live somewhere warm or your kitchen is often hot, it would be best to keep your Mini Egg blondies in the fridge.
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 them so they can come up to room temperature. Then, they will taste much better.
Can I freeze Mini Egg blondies?
Yes, Mini Egg blondies freeze really 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 your blondies, it's a good idea to do so on the day of baking so that you're preserving them at their best.
You can freeze your blondies in a lunchbox or sealed container in between layers of parchment paper, so they don't stick together.
Or, if you're low on space, you could freeze them in a flat layer. Then once the blondies are frozen, transfer them into a big sandwich bag. Freezing them first will stop them from sticking together or losing their shape.
Whichever way you choose to freeze your blondies, just make sure you use an airtight container without excess air inside. This will reduce the chance of your blondies getting freezer burn. Freezer burn is the layer of frost which forms on frozen food as water evaporates, so the less air in a container, the better.
When you freeze your baked goods, you should always label your container with the date and what's inside. Your blondies should keep in the freezer for up to 3 months.
How long do Mini Egg blondies keep?
Your Mini Egg blondies should keep for up to a week if you store them correctly in an airtight container in a cool dark place.
Or, if you want to store them for longer, the blondies will keep for up to 3 months in the freezer.
I've detailed below the best ways to store your blondies, so they stay fresh and safe for as long as possible.
What is the best way to defrost Mini Egg blondies?
To defrost your Mini Egg blondies, all you need to do is transfer them into the fridge and leave them to thaw out overnight.
If you only want to defrost a couple of blondies, put them into a small sealed container in the fridge. This helps stop condensation from forming as they thaw out, reducing the chance of soggy blondies.
Bear in mind that when you defrost your blondies, the colour in the Mini Eggs will most likely run. However, while they might look a little scruffy, they'll be just as delicious!
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 the Mini Egg blondie batter between two or 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 a cake.
So it's best to keep blondies in one large tray to bake and then slice them into individual portions afterwards. Then, 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 the same size as mine, don't worry! It will be fine 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 it would work just fine.
Can I make Mini Egg blondies in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can use a stand mixer with a paddle attachment to mix your Mini Egg blondie batter. However, you'll need to make sure that you use a low setting, so you don't over-beat the mixture - especially once you've added the flour.
Overmixing the batter will knock the air out of it and cause the gluten to activate, resulting in tough blondies.
While you might think it's not important to keep the air in the blondie batter, it will make a difference. These Mini Egg blondies aren't supposed to rise very much, but some air in the mix will give them a thicker texture and keep them from getting too dense or wet, so you don't want to lose any of the air bubbles in the batter.
Equally, you should still avoid overworking the flour, despite the blondies not rising. Overworked flour stops a cake from rising because of the bonds forming between the gluten molecules. These bonds make it hard for air bubbles to expand in the heat of the oven.
While these Mini Egg blondies won't rise like a cake, they'll still turn out tougher and denser than a traditional blondie if the gluten activates in the batter. The delicious denseness of blondies comes from the sugar and moisture, not a tough setting batter.
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.
Can I use a food processor or power blender to make Mini Egg blondies?
No, a blender or food processor would be too powerful for this Mini Egg blondies recipe.
As I said above, you don't want to overwork or over mix your blondie batter. A blender or food processor would quickly overmix your batter and knock the air out of it.
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
Luckily it should be pretty easy to get perfectly cooked Mini Egg blondies. I've included photos for every step of the recipe, so you'll be able to keep track of your progress as you're making them.
The main point to watch is the timing. It's a delicate 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 hollow), 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 around 10 minutes before turning out carefully onto a wire rack to cool completely.
Why did my Mini Egg blondies turn out dry/hard/burned/overcooked?
Unfortunately, it's very easy to overcook blondies as they contain a lot of fat and sugar, so make sure to set a timer. The longer they are in the oven, the more likely they will dry out.
If your blondies have burnt, then they were most likely either cooked for too long or at a higher temperature than the instructions state.
If your recipes often overcook in your oven, your oven temperature dial might be incorrect. Unfortunately, this is a fairly common issue in domestic ovens.
Luckily, you can use an oven thermometer to check the temperature of your oven if you're unsure. You can buy an oven thermometer from most kitchenware stores, or sometimes you will find them on the baking aisle of large supermarkets. You can also find oven thermometers on Amazon and other online kitchenware stores.
So 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 been 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 the correct temperature 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 hollow), 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 recommended 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 give the blondies a slightly raised texture. So your blondies should only 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?
If you want to add or change the flavours of your Mini Egg blondies, there are a few things you can change.
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!
Who invented Mini Eggs?
Cadbury's Mini Eggs were first invented in the late 1960s, and as the name suggests, they were invented by Cadbury.
They're available in many countries around the world, and since 2010 the world's supply of Mini Eggs has been produced in Poland!
Mini Eggs were originally white, yellow, pink, and light blue, but over the years the colours have changed and there are now various versions and colour options available around the world.
New versions have been invented over the years, including Shimmering Mini Eggs or Mini Eggs with popping candy.
Mini Eggs aren't the first chocolate egg. The first record of chocolate eggs is from Europe in the 19th Century, where they became a popular Easter gift. Later, UK chocolate company, Fry's invented the Creme Egg (which was later bought by Cadbury).
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) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose 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
- 100 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 12 squares (in a pattern of 3 by 4).
Video
Notes
Nutrition
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