Easy Mini Egg Blondies: A Quick and Festive Dessert
Mini Egg Blondies offer an irresistible twist on the classic blondie, infused with mini Cadbury eggs instead of traditional chocolate chips! These vibrant treats not only brighten up your dessert table but also introduce an extra layer of sweetness thanks to the pastel sugar coating of the candies. Best of all, you can whip up a batch in just about 30 minutes from scratch!
Why You’ll Love This Recipe
- A delightful and creative way to utilize your leftover Easter candy.
- Chewy blondies with a rich caramel flavor, thanks to the brown sugar.
- The addition of milk chocolate mini eggs brings a sweet, crisp texture.
- It’s a one-bowl dessert that comes together in just 30 minutes, making clean-up a breeze!
Ingredients
- Unsalted butter: This ingredient lends its moisture and richness to the blondies.
- Brown sugar: Adds a subtle caramel touch while contributing to the chewy texture. Light brown sugar works best, but dark can be used as well.
- Vanilla extract: A signature flavor that enhances the sweetness of the blondies.
- Mini eggs: The stars of the show! Cadbury mini eggs are a personal favorite, although any similar candy can be substituted.
- Sprinkles: While optional, sprinkles add a cheerful touch to your blondies and boost their festive appearance.
For detailed measurements and ingredient notes, check the recipe card below.
Substitutions & Variations
- Consider topping your blondies with icing or a delightful pastel frosting for an extra touch of sweetness during Easter celebrations.
- Mix in white chocolate chips or other seasonal candies like chopped Reese’s eggs, Peeps, or pastel M&Ms for added flavor surprises.
- For a deeper caramel flavor, try browning the butter before incorporating it into the batter.
Please note: This recipe has not been tested with substitutions or variations. If you experiment, let us know how it turns out in the comments!
How to Make Mini Egg Blondies
Step 1: In a large mixing bowl, combine melted butter with both granulated and brown sugars. Stir in the egg and vanilla extract until fully incorporated.
Step 2: Gradually add in the all-purpose flour, baking powder, and salt. Mix until just combined, ensuring not to over-mix.
Step 3: Gently fold in the chopped mini eggs and sprinkles until they are evenly distributed throughout the batter.
Step 4: Transfer the batter to a parchment-lined 8×8 inch metal pan. Top with additional mini eggs and sprinkles if desired. Bake at 350°F until the edges are golden brown and the center is set, about 20-25 minutes.
Expert Baking Tips
- Allow melted butter to cool for about 5-10 minutes to ensure it doesn’t cook the egg when mixed.
- Chop mini eggs with a sharp knife or place them in a Ziploc bag and crush them with a rolling pin for easy mixing.
- Opt for a quality metal baking pan as it promotes even baking compared to glass or ceramic alternatives.
Recipe FAQs
While unsalted butter is recommended for better control of the overall saltiness, you can certainly use salted butter. Just reduce or completely omit any additional salt in the recipe.
You can substitute the mini eggs with a variety of candies including M&Ms, chocolate chips, or chopped candy bars. Get creative with what you have on hand!
Keep your mini egg blondies in an airtight container at room temperature for up to 5 days. For longer storage, wrap them well and freeze for up to 2 months.
Absolutely! Chopped nuts such as walnuts or pecans can add a wonderful crunch and depth of flavor to your blondies. Just fold them in when you add the mini eggs.
Yes, you can use a one-to-one gluten-free flour blend as a substitute for all-purpose flour in this recipe. Without compromising the texture, you can enjoy these blondies gluten-free!
Storage
Room Temperature
Store your mini egg blondies in an airtight container at room temperature for up to 5 days. They remain wonderfully soft and chewy!
Freezing Instructions
For long-term storage, slice the fully cooled blondies and place them in an airtight container in the freezer for up to 2 months.
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📖 Recipe
These chewy Mini Egg Blondies are perfect for Easter or any occasion! They are easy to make in less than 30 minutes and are filled with coated chocolate candies!
Ingredients
- 10 tablespoons unsalted butter, measured then melted and cooled
- ½ cup brown sugar, light or dark, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini chocolate eggs, chopped
- ¼ cup sprinkles, optional
Instructions
- Preheat your oven to 350°F and line an 8-inch square metal pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugars until lighter in color. Incorporate the egg and vanilla.
- Mix in the flour, baking powder, and salt until just combined, then fold in mini eggs and sprinkles.
- Spread the batter evenly in the prepared pan and top with more mini eggs if desired.
- Bake for 20-30 minutes until the edges are golden brown and the center lightly jiggles. Let cool before slicing into squares.
Nutrition
Calories: 220 | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Sugar: 20g