Chewy brown sugar vanilla blondies studded with milk chocolate chunks and topped with mini chocolate eggs – these mini egg blondies are a perfect easy Easter bake!
I have always had a weakness for Cadbury Mini Eggs. Do not leave a packet open near me or they will be gone before you know it!
This is not the first time I’ve used mini eggs in baking – I also have recipes for no bake Easter tiffin, no bake Easter cheesecake (the perfect Easter dessert!), mini egg rocky road and mini egg cookies!
Prefer Creme eggs to Mini Eggs? Then you’ll love these recipes for Creme egg stuffed cookies, Cadbury Creme Egg Brownies, Cadbury Creme egg chocolate brownie cookies and last but certainly not least these gorgeous Cadbury Creme egg cupcakes.
what is a blondie?
I’ve been asked this question many times! A blondie is basically a brown sugar-vanilla version of a chocolate brownie. It often, but not always, contains either melted white chocolate or chips. A good blondie should be chewy on the outside and slightly gooey in the middle.
A blondie can come in many shapes and forms – dress them up with Ferrero Rocher and chopped hazelnuts such as these Ferrero Rocher Blondies or add retro biscuits and jammie swirls for these EPIC jammie dodger blondies.
Are you a Biscoff fan? Who isn’t, right? You’ll definitely want to try these amazing Biscoff Blondies. Or are you a devotee to Nutella? These browned butter Nutella blondies will be the recipe for you!
(This is a quick list of ingredients you’ll need to make these mini egg blondies. For ingredient amounts and detailed instructions, keep scrolling a little further for printable recipe card!)
- Brown sugar
- caster sugar
- 3 medium sized eggs
- vanilla extract
- plain flour
- fine salt
- white chocolate
- white, dark or milk chocolate chunks (or go for a mixture of all three!)
- two packets of Cadbury mini eggs
- Take care not to over bake the blondies. A little bit of squidge in the middle is a good thing!
- The blondie will firm up on cooling, so don’t worry if its a little wobbly in the centre – that’s how it should be. Blondies should be fudgy and soft in the middle – that’s what makes them so delicious!
- I’ve made mini egg blondies lots of times and I think it’s better to place the mini eggs on top as soon as the blondie is out of the oven. Doing this means they don’t disappear into the batter while baking.
- I prefer to break up the mini eggs a little before adding them to the batter – I bash the bag with a rolling pin to break them up.
- I like lots of chocolate chunks in a blondie, so I chop up chocolate bars and throw them in the batter. I much prefer using bars to chocolate chips.
did you make this recipe?
I hope you loved it! Let me know what you thought by leaving a comment below and please rate the recipe by clicking on the stars in the recipe card.
Looking for more easter treats?
- 180g plain flour
- 1/4 teaspoon fine salt
- 225g salted or unsalted butter
- 200g soft light brown sugar
- 100g caster sugar
- 3 Medium eggs
- 2 teaspoons vanilla extract
- 150g bar milk, dark or white chocolate, chopped in small chunks
- 100g good quality white chocolate (I like Callebeut)
- 160g packet Cadbury mini eggs
- Preheat the oven to 180C/150Fan/350F. Grease and line the base and sides of a 7x11 inch baking tin.
- Stir together the flour and salt in a medium bowl. Set aside.
- Melt the butter and both sugars in a medium saucepan over a low heat, stirring occasionally. When the mixture has melted, remove from the heat and leave to cool for about 5 minutes.
- Beat in the eggs and vanilla extract until the mixture is smooth and shiny.
- Melt the 100g white chocolate in a heatproof bowl set over a pan of barely simmering water. As soon as the chocolate has melted and is smooth, remove from the heat and allow to cool for a few minutes before stirring in the batter.
- Using a rubber spatula or wooden spoon, stir in the flour. Finally, fold in the chopped chocolate. If you feel like adding some mini eggs to the batter, lightly bash the packet with a rolling pin to break them up a little first. Why do I suggest this? If you add them whole, the blondies will be a nightmare to cut. It just makes life a little easier!
- Pour the mixture into the lined tin and bake for 30-35 minutes or until the top is set. The blondie will still wobble slightly in the middle, but will firm up on cooling. Immediately after removing from the oven, press the mini eggs into the blondie. Leave to cool completely in the tin for at least 2 or 3 hours before cutting into squares.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 65mgCarbohydrates: 40gFiber: 1gSugar: 31gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.