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!
Servings: 16 blondies
Calories: 371kcal
Ingredients
- ¾ cup (170g) unsalted butter melted
- 1 cup (200g) light brown sugar
- ½ cup (100g) caster/granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups (190g) plain/all-purpose flour
- ¼ teaspoon salt
- ½ cup (90g) white chocolate chopped
- 10 oz (300g) Cadbury’s Mini Eggs
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
- 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.
- 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 the prepared pan.
- 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.
- 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
Serving: 1blondie | Calories: 371kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 126mg | Sugar: 36g