Upgrade your blondies with the addition of choc mini eggs for an indulgent treat as mini eggs just seem to taste well with everything and even make things better in my opinion.
If your not sure what a blondie is then let me tell you…it is essentially a bit like a brownie however, it uses white chocolate instead of milk or dark chocolate. Some blondies don’t even have white chocolate in but I like white chocolate and think it adds something.
Well everywhere you look at the minute there is easter eggs and easter goodies around so I decided it was time I did something other than sit an eat the bag of mini eggs I brought. I won’t lie though a few mini eggs were defiantly consumed during this bake as a taste test more that anything,
Like chocolate I always eyeball how many mini eggs I add to things because you can never have enough in my opinion.
These mini egg blondies are a fun and easy recipe to make with children for Easter. They have a mild toffee flavour and a fudgy richness which can make this quite sweet but if you get the chocolate balance right then you can counteract that sweetness.
I used a mixture of crushed and full mini eggs in this because I like to ensure that everyone gets a bit of mini egg in each bite. Now you can add any chocolate you like to these blondies on top of the mini eggs.
Like brownies, blondies are super easy to overbake so I tend to put them in and set a timer for about five minutes less than the recommended time so that once I hit that time I can keep an eye on them to ensure they don’t overbake.
I always aim for mine to have a slight wobble and then once I have hit that I remove and leave them to cool. If you want to add extra mini eggs to the top then you need to do this before they cool.
Mini Egg Blondies
- 225 g Unsalted Butter
- 100 g White Chocolate
- 250 g Muscovado Sugar
- 150 g Caster Sugar
- 3 Large Eggs
- 325 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 150 g Mini Eggs
- Heat the oven to 190C/170C fan. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment.
- Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth. Remove from the heat and leave to cool for 5 mins.
- Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined.
- Roughly chop 100g of the mini chocolate eggs, then fold into the batter. Pour the batter into the tin and gently shake to level the surface. Press half of the remaining whole mini chocolate eggs into the top.
- Bake the blondies for 45-50 mins. Check they are cooked by giving the tin a gentle shake – they should be mostly set, with a slight wobble in the centre.
- Remove from the oven and immediately press the rest of the whole mini chocolate eggs into the top (these can be roughly crushed or halved first for a different texture, if you like).
- Leave to cool completely in the tin. Don't worry if the mixture sinks slightly. Once cooled, the blondies will be gooey, fudgy and moist, cut into squares and serve