These easy mini egg blondies are as pretty as they are delicious, with the easiest of recipes. Pastel sugar shells and melting chocolate peeking out from inside a fudgy vanilla blondie. Perfect treats for a birthday party or an Easter egg hunt!
Mini egg blondie recipe
Dainty, pretty mini eggs were once an Easter treat but now they are in demand all year round, and you can see why. Crisp sugar coating and gorgeous milk chocolate, and they look as good as they taste.
For this mini egg blondie recipe, I have paired my mini eggs with a buttery, caramelly tray bake. Pretty and practical, this recipe is so quick and easy.
What’s more there’s next to no mess, with minimal washing up and a bake that you can eat with your fingers without spoiling your outfit.
I like to bake in (fairly) modest batches. This recipe will fill a standard 8″ / 20 cm square pan, making 12–16 mini egg blondies that will last for up to a week. If you let them, that is!
Why you will love this mini egg blondie recipe
- They are seriously easy – made in one bowl with minimal washing up!
- No fuss and effortlessly impressive.
- The combination of textures and flavour makes them irresistible.
- Ready straight from the baking pan. No need to fuss around decorating!
- Blondies keep well – about 5–7 days in a tin. Make them in advance for a party.
- Scalable and endlessly adaptable.
- One bowl, no mixer needed!
Ingredients
- Flour – You can either use self raising or do as I usually do and use plain with baking powder.
Pro Tip – Why Bake with Plain Flour?
I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t bake that often, and the raising agent in the flour can go off. If you use a separate baking powder it is really easy to check that it is still fresh.
Secondly – My kitchen is tiny! By not using self raising flour, I gain some much needed cupboard space.
- Soft brown sugar – Light soft brown sugar has a lot more flavour than white sugar, and gives your that fudgy, caramelly taste.
- Butter – Use butter, not butter substitutes, because it gives a better flavour. I use salted. If you are using unsalted butter, add a pinch of salt for balance.
- Egg – Large and free range
- Vanilla Extract – Use natural vanilla extract rather than synthetic vanilla ‘essence’. This comes as a liquid or a paste, and I particularly like the paste, which retains the seeds. Strength varies so use with caution.
- Mini eggs – The sugar coated chocolate ones that look like songbird eggs.
- Baking Powder – If you don’t bake regularly or if your powder is out of date, check your baking powder is fresh. It is usually good for months, even years after the best before date, but check if you are in doubt.
How to make easy mini egg blondies – step by step
Before you start, prepare an 8″ / 20 cm square baking tin by lining it with baking parchment, and then greasing with butter or a light flavourless oil.
I prefer the foil backed parchment for lining tins. It is more expensive but it is so much easier to use, as it stays put when you fold it.
Step One – Preheat your oven to 180°C / 160°C Fan / Gas 4. While it heats, melt the butter, either in a saucepan or in a large bowl in the microwave. Don’t let it get too warm. You want it liquid but not hot.
Helen’s Fuss Free Tip
I find the easiest way to melt butter is in the microwave. Depending on the power of your microwave, half melt it and then take it out and stir until it’s all liquid. By doing this rather than trying to melt it all, you avoid burning or heating it.
Step Two – Next, add the sugar. Stir it in well.
Step Three – Add the egg and vanilla extract. Again, stir in thoroughly.
Step Four – Add the flour, along with any other dry ingredients (baking powder and salt if using). Fold in until you have a well-mixed, thick, glossy batter.
Step Five – Now break up the mini eggs. You can put them on a chopping board and lightly crush them with the base of a glass, or empty jar.
Alternatively, if you have some frustrations to work out or you are baking with children, seal them in a plastic bag before bashing them with a rolling pin, as shown!
Step Six – Reserve a third of the broken eggs to decorate. Stir the rest into the batter.
Step Seven – Transfer the batter to the prepared baking tray. Then give it a gentle shake to level it out. Arrange the reserved mini egg pieces over the top.
I find that all but the smallest pieces of mini egg sink into the blondie mix as it cooks.
If you want more pieces of egg visible on the top of the blondie, bake for about 20 minutes, remove from the oven, scatter the remaining crushed mini eggs over, pressing them in lightly with the back of a spoon and return to the oven.
Step Eight – Bake for 25–28 minutes, until a papery crust forms. The edges will have risen and are slightly wrinkled. The centre should still be soft, and will wobble if you (gently) shake the pan.
If you don’t have a fan oven you may need to turn the pan halfway through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Allow to cool and firm up for 10–15 minutes on a wire rack before cutting up your mini egg blondies. The centre will carry on cooking as it cools.
Step Nine – Finally, when the bake is cool, cut into squares, ready to serve. I find a 4 x 4 grid is perfect.
Storage
- Store for up to 5–7 days. I wrap my blondies in the baking parchment, before sealing them in an airtight tin. For that just baked taste pop into the microwave for 10 seconds to warm up and restore that delicious fudge centre.
- You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
Hints and tips for mini egg blondies
- To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit deeper and will need slightly longer to cook.
- This mini egg blondies recipe has a high fat to flour ratio. Take time to stir the flour in properly to prevent any separation.
- Use proper butter! It really does taste better than spread.
- Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetic and contains little or no actual vanilla.
- If you want to see more of the eggs on top, add them five minutes from the end of the cooking time.
- For a white chocolate version, you could look out for Milky Bar mini eggs.
- These are fragile when freshly baked. They will firm up nicely after an hour or two.
FAQs
You need to check the packet, because they vary. The current recipe for the Cadbury ones is vegetarian.
You could make this mini egg blondie recipe with other sugar coated chocolate sweets instead. Something like Minstrels or smarties would work.
More Mini Egg Recipes
- Mini egg chocolate tiffin – A fabulous fridge cake with mini egg crunch
- Mini egg brownies – A variation on the theme for chocolate lovers!
- Mini egg fudge – Creamy, delicious and pretty as a picture with just three ingredients
- No churn mini egg ice cream – Soft scoop chocolate ice cream, filled with crushed mini eggs.
More Easy Blondie Recipes
- Everyday easy blondies – My original buttery one bowl recipe
- Easy coffee blondies – Love blondies and love coffee? You will adore these!
- Peanut butter blondies – My easy one bowl blondies filled with peanut butter
- Biscoff blondies – With both swirls of Biscoff spread and chunks of crushed cookie these are a delight for Biscoff lovers!
- More easy blondie recipes – All my favourite blondie recipes gathered together, with extra hints, tips and information to help you make the best blondies ever!
Mini Egg Blondies (One Bowl)
Ingredients
- 115 g butter (melted)
- 210 g light soft brown sugar (or dark)
- 1 large egg
- 1 tsp vanilla extract
- 125 g plain flour
- 1 tsp baking powder
- 1 pinch salt
- 150 g mini eggs
Instructions
- Preheat your oven to 180°C / 160°C Fan / Gas 4. Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts. Continue until the butter is melted but not hot. Alternatively, melt the butter over a pan of simmering water on the stove top.115 g butter
- Add the soft brown sugar and stir it in.210 g light soft brown sugar
- Beat in the egg and vanilla.1 large egg, 1 tsp vanilla extract
- Fold in the flour (and baking powder and salt if using plain flour or unsalted butter). Mix until you have a thick glossy batter.125 g plain flour, 1 tsp baking powder, 1 pinch salt
- Break up the mini eggs. You can do this on a board under a jar, or you can seal them in a plastic bag and bash them with a rolling pin.150 g mini eggs
- Set aside a third of the mini egg pieces and stir the rest into the batter.
- Pour the batter into a lined baking pan. Give it a gentle shake to level it out. Decorate with the reserved mini egg pieces.
- Bake for 25–28* minutes, until the mini egg blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly. *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
- Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).
Notes
- This mini egg blondies recipe has proportionally more fat in it compared to many bakes. Take time to stir the flour in properly to prevent any separation.
- Use proper butter! It really does taste better than spread.
- Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
- If you want to see more of the eggs on top, add them five minutes from the end of the cooking time.
- This recipe is 7 Weight Watchers Smart Points per portionÂ
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