Name: Mini Egg Blondies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3/4 cup (170g) unsalted butter (melted); 1 cup (200g) light brown sugar; 1/2 cup (100g) caster/granulated sugar; 1 large egg + 1 large egg yolk; 2 teaspoons vanilla extract; 1 1/2 cups (190g) plain/all-purpose flour; 1/4 teaspoon salt; 1/2 cup (90g) white chocolate (chopped); 10 oz (300g) Cadbury’s Mini Eggs

Mini Egg Blondies – Deliciously chewy vanilla-infused blondies that are loaded with chopped white chocolate and crushed Cadbury’s Mini Eggs. A simple, yet delicious recipe for Easter!

Why you’ll love this recipe

These are the perfect blondies for Easter!

With Easter just around the corner, these Mini Egg Blondies offer a festive twist on a classic treat.

They boast a soft, chewy texture paired with delightful bursts of chocolate mini eggs and white chocolate chunks that add a playful touch to every bite.

Perfect for an Easter dessert or a sweet snack anytime, these blondies bring a little extra joy to your spring celebrations.

Looking for more Easter recipes? Check out my Creme Egg Cookies, Mini Egg Brownies, and my Peanut Butter Easter Eggs.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these blondies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

Unsalted butter: Melted.
Light brown sugar: Using mostly brown sugar gives these blondies their chewiness and deep caramelised taste.
Caster/granulated sugar
Large egg + egg yolk: Adding an extra yolk adds to the chewiness.
Vanilla extract
Plain/all-purpose flour
Salt
White chocolate: Chopped into pieces. I used a Nestle Milky Bar.
Cadbury’s Mini Eggs

How to make Mini Egg Blondies

To make these blondies, simply grab a large mixing bowl and whisk together the butter and sugars until combined.

Add the egg, egg yolk, and vanilla extract, and whisk until smooth and combined.

Add the flour and salt, and fold in until completely combined. Fold in the white chocolate.

Crush half of the Mini Eggs and fold them into the batter.

Spread the batter evenly into an 8×8-inch square baking pan lined with foil or parchment paper.

Press the remaining Mini Eggs on top.

Bake for 35 – 40 minutes, or until the edges are browned and the centre is no longer jiggly – just set.

Allow to cool completely in the pan on a wire rack before cutting into bars.

TIP: For cleaner, neater slices, place the pan in the freezer for 1 hour before cutting.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Mini Egg Blondies are:

super quick and easy to make
deliciously thick and chewy
loaded with white chocolate and Mini Eggs
perfect for Easter!

How long will these blondies last? These blondies can be stored in an airtight container at room temperature or in the fridge for up to 1 week.

Can I freeze these blondies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Did You Make This Recipe?

Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!

@SIMPLYBAKE_BLOG

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