Soft and chewy white chocolate blondies packed full of Cadbury Mini Eggs. What’s not to love about ooey gooey Easter Blondies?!
You all went crazy for my Jammie Dodger Blondies so I thought I’d make an Easter version!
If you’ve never tried the Brownie’s cousin Blondie then you’re in for a treat. Just as fudgy and gooey as a dark chocolate brownie but with a white chocolate hit instead.
These mini egg blondies are so moreish let me tell you. In the end, I packaged the leftovers up and told my husband to take them into work so I didn’t devour them all.
Perfect for:
- Bake sale
- Easter hunt treats
- Easter party
- To have alongside your morning cuppa!
Cadbury Mini Eggs
Anything with mini eggs in is a winner in my book. I love how the mini eggs keep their shape when baked into stuff but the chocolate goes all soft and runny inside.
You could substitute Cadbury Mini Eggs for the following:
- Mini Cadbury Creme Eggs (this would be yum – I might do this myself!)
- Smarties Mini Eggs
- Terry’s Chocolate Orange Mini Eggs (check these cookies out for inspo)
- Galaxy Enchanted Eggs
- Any other hard-shelled chocolate confectionary!
The possibilities are endless…
I do hope you try this version though, the mini eggs combined with a white chocolate blondie is pretty close to my ideal traybake.
I hope you love them too :-)
This recipe is super easy and can be put together in a matter of minutes. Hurray for only needing one bowl!
The trick to lovely fluffy mini egg blondies is to whisk up the mixture in a large exaggerated movement so that you get lots of air into the mixture.
The batter should look pale and fluffy. Pour it gently into a baking tin and top with even more mini eggs to ensure every bite is packed full of the heavenly Cadbury morsels.
Once the brownies are baked, leave them to completely cool before cutting them into slices.
Remember: The middle will still have an ooey, gooey, squidginess to it.
Mini Egg Blondies are so delicious!
Top Tips
- Make sure the blondie batter is well whipped before you fold in the mini eggs. You want to get as much air into the batter as possible.
- My number one top tip for baking blondies is don’t bake them for too long. They should still be gooey in the middle and firmer on the top and around the edges.
How can you tell when a blondie is baked?
- A blondie is baked when the edges start shrinking away from the sides of the pan.
- The blondie will look golden brown on the top and it shouldn’t wobble when you shake the pan.
- A skewer inserted into the centre of the blondie should not come out clean but it shouldn’t be wet either.
More Tempting Easter Recipes
- Easy Chocolate Bark
- Easter Egg Cheesecake
- Mini Egg Cheesecake
- Easter Letter Cake
- Creme Egg Caramel Shortbread
- Double Chocolate Orange Hot Cross Buns
If you make this recipe, I’d love to know how it went. I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you!
Mini Egg and White Chocolate Blondies
Ingredients
- 150 g white chocolate chopped
- 125 g unsalted butter
- 150 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 g plain flour
- 240 g Cadbury Mini Eggs (3 packets)
Instructions
- Preheat the oven to 170ºC / 150ºC Fan / Gas 3 / 330º F. Line a 20cm square baking tin with baking paper.
- Put the white chocolate and butter into a heatproof bowl and set it over a pan of simmering water. Don't let the bowl touch the water. Stir the white chocolate and butter together until it has melted.
- Remove the bowl from the heat add the sugar and mix well.
- Add the eggs and vanilla extract and mix thoroughly in an exaggerated motion so that you beat lots of air into the mixture.
- Fold in the flour and mix until you can no longer see white streaks of flour.
- Tip in two-thirds of the mini eggs and fold them through the mixture.
- Transfer the mixture into the baking tin and top with the remaining mini eggs.
- Bake for 30 minutes or until the blondie is golden brown and set around the edges but still soft in the middle.
- Remove from the oven and leave to completely cool before slicing into 12 pieces.
Video
Notes
- Make sure the blondie batter is well whipped before you fold in the mini eggs. You want to get as much air into the batter as possible.
- My number one top tip for baking blondies is don’t bake them for too long. They should still be gooey in the middle and firmer on the top and around the edges.
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