Oh yes! I went there! Just look at all that Mini Egg goodness! These Mini Egg Blondies are fudgy, sweet and so moreish! They are stuffed full of white chocolate chips and, obviously, Mini Eggs.
So Mini Eggs have been in most supermarkets since the 26th of December. I am fairly certain I looked like a crazy woman carrying boxes of these out of the shop on Boxing Day but hey ho! It meant I could create these! And just look at them!
We all know I am obsessed with white chocolate so blondies are one of my favourite things to make. My Millionaire Blondies, a combination of Millionaire Shortbread and Blondies have always been super popular as well as my Funfetti Blondies. So, this time I just had to go Easter themed.
Reasons To Love These Mini Egg Blondies
Mini Eggs – Most people are either a Mini Egg person or a Crème Egg person am I right? I fall into the Mini Egg category. They are just delicious, aren’t they? The crunchy shell, the chocolate centre they are just the perfect treat.
Perfect for anyone with a sweet tooth – So as you may have guessed before getting to this point these are perfect for anyone with a sweet tooth. From the Mini Eggs and white chocolate chunks to the caramelly blondie itself.
Easy to Make – I know most recipes say they are easy to make and before you know it you are 10 bowls, 6 wooden spoons and a couple of broken eggs in and thinking why on earth did I ever start this? Well, I promise, this recipe only needs one bowl, one wooden spoon, three eggs and a square cake tin.
Before you Start Baking
Before you start, I always find it better to preheat the oven. This way by the time it comes to putting your Mini Egg Blondies in the oven it will be the correct temperature.
Also, line your baking tin. I do this by using a little butter and some baking parchment. For recipes like blondies and Millionaire Shortbread, I prefer to use a 9” square springform tin. I just find that it is easier to get the blondies out at the end of baking.
How To Make the Mini Egg Blondies
So, as I said above you only need one bowl for this recipe, seriously. To start cream together the butter and sugar. In this blondie recipe, you can use either unsalted butter, the type that comes in a block wrapped in foil. Or you can use a baking spread like Stork, both work perfectly.
I also use two different types of sugar in this recipe. The first is Light Brown Sugar this gives the blondies a lovely caramel flavour and their lovely golden colour. The granulated sugar helps give the blondies more structure and a shiny top.
Cream the butter and sugar together until it is pale in colour. Next add in the flour, eggs, and vanilla and mix until it is fully incorporated.
Related Recipes
Mini Egg Millionaire Shortbread
At this point, the mixture should be quite thick and gloopy this is perfect. Now it is time to add the chocolate chips and Mini Eggs.
In the recipe, I state White Chocolate Chips but if you prefer thicker chunks of white chocolate then you can use a chocolate bar and cut it into cubes. So long as it is the same weight, they will work perfectly in this recipe.
For the Mini Eggs, you can either add them in whole or crush them. I wouldn’t recommend trying to cut them with a knife as they will probably just slip and you might end up cutting yourself. It is best to put them onto a chopping board or work surface and use the side of the knife to press down to crush them.
Fold these through the blondie mixture until they are evenly distributed and pour the mixture into your cake tin.
How Long Should I Bake the Mini Egg Blondies For?
I would recommend baking them for 25-30 minutes at 180C or 160C in a fan oven. This is just a guideline. Obviously, every oven is different so some might bake quicker some might take a little longer.
You can buy an oven thermometer to test the temperature of your oven if it is taking longer/shorter time to bake.
How Do I Know the Mini Egg Blondies Are Ready?
So, telling when blondies are ready can be difficult. They are supposed to be soft and gooey in the centre, but if you leave them in the oven too long then they will be cakier and if you take them out too early, they won’t be cooked completely.
I wouldn’t recommend using a cake tester to test the centre of the blondie for the exact reason as above; you want them to be slightly gooey in the middle. This means if you use a cake skewer it should always come out with blondie mixture on it.
The way I test my blondies is to give the tin a gentle shake. If they wobble slightly then they are done.
Cooling The Blondies
The best way to cool these would be to leave them in the tin for 15-20 minutes before transferring them onto a wire rack to cool fully.
If they start breaking up as you are moving them it might be that they are too soft and need to cool for longer before moving them.
Decoration
So, obviously, I had to go for a Mini Egg decoration. I melted white chocolate in the microwave on 20-second bursts, stirring in between each burst until completely smooth.
I then popped it into a piping bag. If you are using a disposable/compostable piping bag then just snip the end of the piping bag and drizzle the chocolate over.
If you are using a reusable piping bag, I would recommend using a small round piping nozzle to drizzle.
Once you have finished drizzling, sprinkle over your Mini Eggs. Again, I did a mixture of crushed and whole Mini Eggs, this just completely depends on your preference.
Alternatives
As I said above, if you prefer thicker chunks of white chocolate in your blondies then instead of using chocolate chips you could just cut a chocolate bar into thicker chunks.
You could also use Milkybar Mini Eggs as well.
Equipment
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Mini Egg Blondies
Ingredients
For the Blondies
- 225 g Unsalted Butter or Stork
- 225 g Light Brown Sugar U
- 50 g Granulated Sugar
- 3 Large Eggs
- 300 g Plain Flour
- 1 tsp Vanilla Extract
- 200 g White Chocolate Chips
- 160 g Mini Eggs
For the Decoration
- 100 g White Chocolate
- 80 g Mini Eggs
Instructions
To Make the Mini Egg Blondies
- Preheat the oven to 180C (160CFan) and line a 9 inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour and vanilla extract and mix again.
- Fold through the white chocolate chips and Mini Eggs (whole or crushed) until they are evenly distributed.
- Pour the mixture into your cake tin and smooth until completely flat and even.
- Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool in the tin.
To Decorate
- Add the chocolate to a heatproof bowl and melt in the microwave on 20-second bursts stirring in between until the chocolate is completely melted. Pop it into a piping bag with a small round nozzle or if you are using disposable piping bags just snip the tip of the bag.
- Drizzle the melted white chocolate over the top of the blondies and sprinkle over some more Mini Eggs (again, these can be whole or crushed). Cut into individual portions and enjoy.
