Mini Egg Blondies

These Mini Egg Blondies are creamy, sweet, fudgy, rich and delicious. They are yet another fun way to use up Easter chocolates. You could also try Mini Egg Cookie Dough, Creme Egg Brownies or Two ingredient ice cream.

Mini Egg Blondies

Who else prefers a Blondie over a Brownie? I love Blondies and especially bright, colourful ones that happen to be fudgy and creamy too. These Blondies are covered in 100s and 1000s/aka Sprinkles and Mini Easter Eggs. I used a combination of the Terry’s Chocolate Orange ones and Mini Eggs.

Mini Egg Blondies ingredients

For these Blondies, you need simple store cupboard ingredients plus easter eggs..

Butter – Adds so much flavour and richness. I like to use Unsalted Butter so I can control the amount of Salt I add later and Salted butter varies on the amount of Salt used between brands. Because Blondies are so sweet anyway, I always add a sprinkling of Sea Salt on the top at the end. In this recipe, we brown the butter because the added flavour is just so good.

Sugar –  It makes the centres fudgy and the tops crinkly.

Eggs – These add richness and provide structure. They also help them to rise and create some of the chewy fudgy texture.

Plain Flour – Just enough to create bite/fudge.

Baking Powder – To create some rise.

Salt and Vanilla – These balance out the sweetness.

Milk -For more fudge and creaminess.

Easter Eggs and Sprinkles – I used Mini Eggs and Terry’s Chocolate Orange Eggs.

how to make Mini Egg Blondies

These are simple to make. You only need one mixing bowl, a spoon and a pot. No mixer required!

Here’s how to make them:

Preheat the oven to 180 C/GM 4. Line a square tin with greaseproof paper.

Melt and brown the butter in a pan. Cool for 5 minutes.

Beat together the eggs, sugar and browned butter.

Stir in flour and baking powder.

Fold in chocolate and milk. I used some caramel and white choc chips.

Bake for 20 minutes.

Add the Mini Eggs and Sprinkles all over the top pushing the eggs in slightly and bake for a further 5 – 10 minutes. 

Sprinkle over some sea salt.

what tin should i use for mini egg blondies?

I make these blondies in an 8 inch square tin – You can make them in a larger 9 x 13 inch tin but you will need to double the recipe. The blondies will be slightly thicker. 

It is best to use light coloured tins – These help any baked good to cook more evenly. Dark tins cook quicker so reduce times if need be. 

More Recipes you may enjoy:

Triple Chocolate Chip Cookies

Cookie Tray Bake

Biscoff Cookie Dough

Chocolate Tray Bake

**if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

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Mini Egg Blondies

These Mini Egg Blondies are creamy, sweet, fudgy, rich and delicious. They are yet another fun way to use up Easter chocolates. You could also try Mini Egg Cookie Dough, Creme Egg Brownies or Two ingredient ice cream.

Course Baking/Dessert

Cuisine American, british

Keyword Easter egg treats, Mini egg blondies

Cook Time 30 minutes

Butter Cooling time 10 minutes

Total Time 40 minutes

Servings 9

Calories 416 kcal

Author Safira

Ingredients

• 150 g Unsalted Butter
• 150 g Light Brown Sugar
• 75 g Caster Sugar or Granulated
• 2 Eggs
• 200 g Plain Flour
• ¾ tsp Baking Powder
• 75 g White Chocolate Chips or bar cut into chunks
• 2 tbsp Milk
• 100 g Mini Eggs
• 2 heaped tbsp Sprinkles
• ¼ tsp Flaky Sea Salt

Instructions

1. Preheat the oven to 180 C/GM 4. Line a 20 x 20 cm square tin with greaseproof paper.

2. Cook butter in a medium pot over medium heat, stirring often, until it foams, then browns, 6–8 minutes. Cool for 8 - 10 minutes.

3. Beat together the eggs, sugar and browned butter.

4. Stir in flour and baking powder.

5. Fold in chocolate and milk. Bake for 20 minutes.

6. Add the Mini Eggs and Sprinkles all over the top pushing the eggs in slightly and bake for a further 5 – 10 minutes. Sprinkle over some sea salt. These are best served the following day but if you cannot wait, let them cool for at least 30 minutes before serving.

Recipe Notes

best mini egg blondies tips

• Any white chocolate works fine here.
• Browning the butter - This adds a nuttiness and rich flavour that is divine.
• It’s better to take them out when there is still a slight wobble left in the middle – overcooking blondies dries them out.  
• Let them cool – Allowing them to cool, allows the middles to set. I like to keep them in the tin overnight. They really are better that way. I know it is so hard to wait!
• Fold in the flour gently.
• Brown Sugar - I prefer to use more brown sugar for fudginess but any will do.

Variations

• Fold in some Nuts.
• Add Maltesers and 1 - 2 tbsp of Malted Milk Powder.

storage

These brownies keep well for up to 1 - 2 weeks in an airtight container in the fridge or a cool place.

freezer

The brownies freeze well for up to 1 month if wrapped well in 2 layers of cling film, then 2 layers of foil. To thaw, leave at room temperature for 3 – 4 hours.

what tin should i use for mini egg blondies?

I make these blondies in an 8 inch square tin – You can make them in a larger 9 x 13 inch tin but you will need to double the recipe. The blondies will be slightly thicker. 

It is best to use light coloured tins – These help any baked good to cook more evenly. Dark tins cook quicker so reduce times if need be. 

 

Nutrition Facts

Mini Egg Blondies

Amount Per Serving

Calories 416 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 77mg26%

Sodium 72mg3%

Potassium 88mg3%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 36g40%

Protein 5g10%

Vitamin A 514IU10%

Vitamin C 1mg1%

Calcium 86mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.