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Mini Egg Blondies

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!

Mini Egg Blondies

Mini Egg Blondies Recipe

These are the perfect blondies for Easter!

They are thick, chewy, infused with vanilla, and stuffed full of white chocolate and Cadbury’s Mini Eggs.

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

Mini Egg Blondies

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 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.

Mini Egg Blondies

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.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Mini Egg Blondies
Mini Egg Blondies

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Yield: 16 blondies

Mini Egg Blondies

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!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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 egg yolk
  • 2 teaspoons vanilla extract
  • 1 and 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

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. In a large bowl, whisk together the butter and sugars until combined. Add the egg, egg yolk, and vanilla, and whisk until smooth and combined.
  3. Add the flour and salt, and fold in until completely combined. Fold in the white chocolate.
  4. Crush half of the Mini Eggs and fold them into the batter.
  5. Spread the batter evenly into the prepared pan.
  6. Press the remaining Mini Eggs on top and bake for 35 - 40 minutes, or until the edges are browned and the centre is no longer jiggly - just set.
  7. Allow to cool completely in the pan on a wire rack before cutting into bars.

Notes

Blondies can be stored in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Yield:

16 blondies

Serving Size:

1 blondie

Amount Per Serving: Calories: 371Total Fat: 15gSaturated Fat: 9gCholesterol: 126mgCarbohydrates: 46gFiber: 0gSugar: 36gProtein: 4g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @simplybake_blog on Instagram and hashtag it #simplybakeblog

Jenn

Sunday 24th of March 2024

Loving these beautiful blondies! Perfect for Easter weekend!

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