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 .
