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These effortless mini egg blondies look as good as they taste.
5 from 1 vote

Mini Egg Blondies (One Bowl)

This easy mini egg blondies recipe will become a firm favourite for Easter parties. One bowl, no fuss!
Servings: 16 blondies
Prep Time5 mins
25 mins

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.
Nutritional Information 
  • This recipe is 7 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 62mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 202IU | Calcium: 24mg | Iron: 1mg