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.
White Chocolate – I used Callebaut ones that needed using up but any White Chocolate will work.
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.
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**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
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.
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
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Preheat the oven to 180 C/GM 4. Line a 20 x 20 cm square tin with greaseproof paper.
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Cook butter in a medium pot over medium heat, stirring often, until it foams, then browns, 6–8 minutes. Cool for 8 - 10 minutes.
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Beat together the eggs, sugar and browned butter.
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Stir in flour and baking powder.
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Fold in chocolate and milk. 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. These are best served the following day but if you cannot wait, let them cool for at least 30 minutes before serving.
Recipe Notes
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.
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