Mini Egg Blondies

Safira

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.

5 from 1 vote

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Cook Time 30

Butter Cooling time 10

Total Time 40

Course Baking/Dessert

Cuisine American, british

Servings

Calories 416 kcal

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

Preheat the oven to 180 C/GM 4. Line a 20 x 20 cm square tin with greaseproof paper.
Cook butter in a medium pot over medium heat, stirring often, until it foams, then browns, 6–8 minutes. Cool for 8 - 10 minutes.
Beat together the eggs, sugar and browned butter.
Stir in flour and baking powder.
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.

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

Calories: 416kcalCarbohydrates: 53gProtein: 5gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 77mgSodium: 72mgPotassium: 88mgFiber: 1gSugar: 36gVitamin A: 514IUVitamin C: 1mgCalcium: 86mgIron: 1mg

Keyword Easter egg treats, Mini egg blondies

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