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Mini Egg Blondies Recipe

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4.4 from 14 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 9 servings

Description

These Mini Egg Blondies are a delightful treat featuring a rich, buttery base studded with chunks of white chocolate and topped with festive mini chocolate eggs. Perfect for Easter or any chocolate lover’s craving, these blondies bake up soft and chewy with a golden crust. They make a charming, indulgent snack or dessert that’s easy to prepare and sure to please a crowd.

Ingredients

Butter & Sugars

  • 200 g unsalted butter (cubed)
  • 125 g golden caster sugar (or caster sugar)
  • 125 g soft light brown sugar

Wet Ingredients

  • 2 large eggs
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Dry Ingredients & Add-ins

  • 300 g plain flour
  • 150 g white chocolate (chopped)
  • 240 g mini chocolate eggs

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 180°C (160°C fan). Lightly grease an 8 x 8 inch square baking pan and line it with baking paper to prevent sticking. Set aside while you prepare the batter.
  2. Melt Butter and Sugars: In a medium saucepan on low heat, combine the cubed butter with golden caster sugar and soft light brown sugar. Stir occasionally until the butter is fully melted and the mixture becomes thick and glossy. Remove from the heat to cool slightly.
  3. Combine Wet Ingredients: In a medium jug or mug, whisk together the eggs, salt, and vanilla extract until mixed. Pour this egg mixture into the warm butter and sugar mixture, stirring well until fully combined.
  4. Add Flour and White Chocolate: Gradually add the plain flour to the wet mixture, stirring with a spatula or wooden spoon until the batter is smooth. Fold in the chopped white chocolate evenly throughout the batter.
  5. First Bake: Pour the batter into the prepared baking tin, spreading evenly. Bake in the preheated oven for 20 minutes until the surface sets but is not yet fully firm.
  6. Add Mini Chocolate Eggs and Finish Baking: Remove the baking tin from the oven and scatter the mini chocolate eggs evenly over the top of the partially baked blondies. Gently press the eggs into the batter, then return the tin to the oven. Bake for an additional 15 to 18 minutes, until the blondies turn a pale golden brown.
  7. Cool and Serve: Once baked, remove the blondies from the oven and allow them to cool completely for at least 1 to 2 hours or preferably overnight to set fully. Once cooled, cut into squares and enjoy your delicious mini egg blondies!

Notes

  • For best texture, allow blondies to cool completely before cutting to avoid crumbling.
  • You can substitute mini white or milk chocolate eggs according to your preference.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • If you prefer a gooier texture, reduce the second baking time slightly.
  • Use good quality white chocolate for richer flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/mini-egg-blondies-recipe/