If you love mini eggs as much as I do you are going to love this mini egg blondies recipe. It’s an easy blondies recipe that is packed full of mini eggs. There are mini eggs in the blondies and on top of them too. The blondies are sweet and have a lovely vanilla flavour which works so well with the mini eggs to not overpower them. A lovely alternative Easter nest to gently cradle your chocolate Easter eggs. I hope you love this easy Easter blondie recipe as much as I do.
I originally made these Mini Egg blondies as an Easter party food but it’s quickly become a staple of Easter baking in our house. Blondies are quick to make and by adding your favourite chocolate Easter eggs in, they turn into a brilliant seasonal treat.
Why you’ll love this mini egg blondies recipe
It has mini eggs, what’s not to love! If you, like me are asking yourself “is it too early for mini eggs?”. This mini egg traybake recipe will tell you exactly why it’s never too early. They have a soft and fudgy centre, are a bit lighter than your classic brownie but are just as delicious ( I actually prefer them!)
Top Questions about blondies
The main difference between these Mini Egg Blondies and Brownies are the presence of browned butter, this gives the easy Easter Blondies a caramel or even butterscotch flavour.
- unsalted butter
- light brown soft sugar
- caster sugar
- vanilla extract
- plain flour / all purpose flour
- baking powder
- mini eggs
CADBURY MINI EGGS
There min egg blondies would not be complete without a generous serving of mini eggs (and some on the side for snacking). You can use as many or as few as you like, I would suggest making this recipe a few times with varying amounts until you find your sweet spot!
If you’ve read my recipes before, you know how much I love to go on about seasoning your baking. Vanilla extract (or essence) and salt are baking’s salt and pepper. They add fullness to the flavour of your mini egg blondies that you can’t get from just sugar. I would not skip this step!
How to make – step by step
Gently melt the butter in 10 second bursts in the microwave. Be Sure to keep stirring and not pit over the sides.
Add the brown sugar and the caster sugar to a bowl.
Add the melted butter to the sugar.
Mix together until combined and fluffy.
Stir in the three eggs. (Photographed before I added the third in). Stir in one by one and make sure your eggs are room temperature to avoid curdling your batter ( if this happens, scroll down to my top tips).
Mix together until the eggs are combined.
Add the vanilla extract and stir in.
Sieve in the flour, baking powder and salt and mix well.
Add the all important chopped Mini eggs and stir so they are evenly spread through the batter.
Spread your batter into a lined baking tin (tall sides work best to keep your blondies gooey)
Bake until golden brown.
Slice up the mini egg blondies and enjoy. Add more Mini Eggs if you have them.
Top Tips – mini egg blondies
- Make sure your eggs are at room temperature before adding them too your mini egg blondies batter. Cold eggs can cause your batter to curdle/ sperate. Don’t panic though, this is easily fixed, just sprinkle in a little plain flower and combine until your the mixture comes together again. The amount of flour will vary depending on your eggs but just do it little by little as you don’t want dry or floury blondies!
- Be sure to line your baking tin with greaseproof paper/parchment paper. This will stop your easy Easter blondies from sticking and makes them easier to eat warm straight from the tin. ( Please don’t burn yourself).
- I tend to remove them from the oven when they are golden brown and have a crisp top. Blondies are not like cake, its harder to know when they are fully cooked. The skewer trick does work but you don’t want your skewer to come out clean for perfect blondies as you want them to be a little gooey in the middle. Prick the middle of your batter and the more batter on the skewer, the gooier the blondie! I suggest making sure your skewer comes out 70% clean for perfect Mini Egg traybake.
Serving Suggestions for mini egg blondies
Straight out the oven, still warm and gooey inside. Maybe with a cold glass of milk.
If you have more willpower than me and wait for your Min Egg Blondies to cool before tucking in then I would recommend Placing one (or two) squares on a microwave-safe plate and then warm them up in 20 second intervals for about 40 seconds (depending on the strength of your microwave). This ensures optimal Mini Egg Blondie gooeyness. Try and you’ll see why I suggested putting 2 squares on your plate.
Make these a little more of an Easter dessert treat by serving them hot from the oven with a spoonful of vanilla ice cream.
If you love Mini Eggs you should also try my Giant Mini Egg Cookie.
This list contains affiliate links
- Mixing Bowl
- Wooden Spoon
- Kitchen Scales
- 9 inch x 12 inch Cake Pan – High sides for the best outcome
- Greaseproof Paper/ Parchment
- Chopping Board for the mini eggs ( do your best not to eat them all)
Storing mini egg blondies / Making ahead of time options
Mini Egg Blondies can be kept in an airtight container in a dark cupboard for about 5 days. I doubt you’ll have them that long though.
If they go hard you can easily revive them in the microwave for 20 seconds, this softens up the centre.
As they last a few days you can easily make them ahead of when you need them.
Mini egg blondies substitutions and variations
You could make these Mini Egg Blondies into Mini Egg brownies by slightly adapting the recipe. Add about 13g of dark Coco powder and take away 1 teaspoon of vanilla essence. You made need to omit a little of the flour depending on your batter and the size of your eggs.
If you aren’t the biggest fan of Mini Eggs this recipe can be used as a base for all your favourite sweet treats. Chop up some Milky way Chocolate for a white Chocolate Blondies or Cadburys Dark Milk Buttons for a richer, darker contrast to the Blondies.
Use all your leftover Easter eggs in the blondies after Easter. A perfect way to use up leftover mini eggs.
If you make this Mini Egg traybake recipe on your own I would love to see how they come out!
What’s The Difference Between a Brownie and a Blondie?
They are very similar and both blondies and brownies are delicious! For a classic blondie, you omit the cocoa powder and use melted butter for a rich caramel taste. Blondies work better with lighter flavours, like white chocolate and Mini Eggs.
Why Are My Blondies Cakey?
Your mini egg blondies could be cakey due to overmixing or too much liquid in your blondie batter or an overbaked blondie. Usually, it’s a mix of all 3. You want to gently fold your flour and other dry ingredients in to the batter, if you mix them in too much the result will be a cakey Blondie. To avoid over baking your blondies, check out my top tips on this recipe. After 25minutes, check your Mini Egg Blondies with the Skewer test.
Are Blondies Supposed to Be Gooey?
Yes! Your Mini Egg blondies should be just a little gooey in the centre. If you prick the outer corner and the skewer comes out clean but in the centre it has a little batter left on then they will be perfect! You can cook your blondies for a couple of minutes longer if you prefer less fudgy gooey Mini Egg Blondies.
How do you break up mini eggs for a mini egg blondies?
Breaking up mini eggs can be really tricky so please be careful. You can use a knife on a chopping board but they will roll and move so you will need to be careful. The best way I have found it to place the mini eggs (still in their bag) on the kitchen side and hit them with the large flat side of chopping board. It is loud but it’s the safest way I’ve found to break them.
Other Recipes you might like
Pin this recipe to enjoy later
Pin me for later or follow me @sewwhiteblog on Pinterest for my latest recipes and to discover my others.
Mini Egg Blondies Recipe
- Mixing bowl
- Wooden spoon
- Kitchen Scales
- 9 inch x 12 inch cake pan
- greaseproof paper
- 175 grams (6.17 oz) unsalted butter
- 200 grams (0.91 cups) light brown soft sugar
- 150 grams (0.75 cups) caster sugar
- 3 medium (3 medium) eggs
- 2 teaspoons (2 teaspoons) vanilla extract
- 250 grams (2 cups) plain flour / all purpose flour (all purpose flour)
- 1 teaspoon (1 teaspoon) baking powder
- small pinch (small pinch) salt
- 300 g mini eggs (Save a handful to stud the top with)
- Preheat the oven to 180ºC / 350°F / Gas Mark 4.
- Line a 9 inch x 12 inch cake pan (traybake tin/cake tin) with greaseproof paper.
- Gently melt the butter in 10 second bursts in the microwave.
- Add the brown sugar and the caster sugar to a bowl.
- Add the butter to the sugar.
- Mix together until combined.
- Stir in the three eggs. (Photographed before I added the third in)
- Mix together until the eggs are combined.
- Add the vanilla extract and stir in.
- Sieve in the flour, baking powder and salt and mix well.
- Break up and stir in the mini eggs.
- Add the Easter blondie mixture to the prepared cake pan and level it off. Add the last few mini eggs to the top.
- Bake for 25-30 minutes and until the top feels set to the touch and is light brown colour.
- Allow the mini egg blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.
Please note that the nutrition information provided above is approximate and meant as a guideline only.