the BEST (and easy) mini egg blondies!
Who doesn’t like mini eggs?! Even though now you can but these all year round they are definitely still an Easter candy to me – these mini egg blondies are great for this time of year!
Last year I shared my Mini Egg Brownie recipe and it is still popular all year round, so this year I’m sharing my blondie recipe for those of you who prefer a blondie or just need a good blondie recipe. I’m not always a fan of white chocolate but I do love blondies because I don’t find them as rich as a brownie.
Over the holidays I also adjusted my blondie recipe to pair well with m&m’s – check it out here. It also has a great tip about how to keep the parchment paper from moving all around while you are trying to add the batter to the pan!
let’s get baking!
A few things about this recipe:
ONE: I tried it with a mixer and with just a whisk, spatula and bowl and both work! So not to worry, you don’t even need a mixer for these!
TWO: Don’t like mini eggs or it’s not the season anymore? Simply replace with more white chocolate chips or sub with vanilla chips, m&m’s or chocolate chips.
THREE: I recommend using a 9×9 inch pan. If you use an 8×8 inch pan you may need to add a few minutes to the baking time as they will be thicker than what I used for this recipe.
Alright, let’s get baking!
Ally’s Tip‘s:
Make sure you let them cool completely before you cut them (usually 1 hour). Hungry and don’t want to wait? You can leave them to cool for 20-30 minutes and then throw them in the fridge to finish. They also cut into perfect squares when chilled!
Overcooking these can cause two problems:
- The top and sides can burn quickly – while I recommend cutting the edges off before dividing them into 12, the bottom can also burn if overcooked!
- The texture will go from soft and chewy to cake-like and possibly dry if cooked too long.
easy ways to crush your mini eggs
- Use a large knife, pressing on the top flattening the mini eggs underneath
- Put mini eggs in a ziplock or freezer bag and hammer with a measuring cup or scoop
Storage:
I suggest keeping them in the fridge for up to 7 days – but I’m sure they won’t last that long!
follow along in case you get stuck
easy mini egg blondies
Equipment
- 1 9×9” pan
- 1 Mixer
- 1 Spatula
- Parchment Paper
Ingredients
- 3/4 cup salted butter room temperature
- 3/4 cup light brown sugar packed
- 1/2 cup sugar
- 3 tsp vanilla
- 2 1/4 cup flour leveled
- 1 tsp baking soda
- 1 dash salt
- 3/4 cup white chocolate chips
- 3/4 cup mini eggs
- additional mini eggs for topping
Instructions
- Preheat oven to 350.
- Prep 9×9” pan with either parchment paper or cooking spray.
- In a large mixer bowl combine room temperature butter and sugars. Mix until very well combined, should stick together and away from the sides of the bowl completely.
- Add room temperature eggs, one at a time mixing in between.
- Add vanilla and mix until combined.
- Add flour, white chocolate chips, mini eggs, baking soda, and salt and mix until just combined. Batter will be a bit sticky but will stick together and way from the sides of the bowl.
- In prepared pan, spread blondie batter evenly through the pan, sprinkle extra mini eggs (or white chocolate chips) on top.
- Place in preheated over for 20-22 minutes. The middle will be a bit jiggly but that will make them chewy once cooled, if the centre doesn’t move at all they will be overcooked.
- Leave on stove top for 45 minutes to 1 hour. Remove from pan, cut and serve. Store in fridge for best results.
share your Mini Egg Blondies on social media and use #bakingwithally and tag me @bakingwith.ally .
Share:
