Mini Egg + homemade caramel + white chocolate blondies = Mini Egg Millionaire Blondies. The most insanely delicious and OTT treat ever!

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These Mini Egg Millionaire Blondies are all of your favourite things in one. They are based on my Millionaire Blondies. They have a mini egg blonde base, homemade caramel and are topped with white chocolate, more Mini eggs and sprinkles.

Before you start baking

So, before you start baking, I would recommend preheating the oven. This just ensures that the oven is at the correct temperature and the Blondies can be baked as soon as you put them into the tin.

Cake Tin

Another thing to do before you start baking is to line your cake tin. In this recipe, I used a 9-inch. X 9-inch springform square tin.

Related Recipes

Mini Egg Millionaire Shortbread

Millionaire Blondies

Mini Egg Blondies

Personally, I prefer the springform tin as I just find it easier to get the Millionaire Blondies once they have baked. I line the tin with baking parchment. If you are using this method, make sure you line the entire tin around the sides and not just the bottom for the blondies.

Mini Egg Blondies

First off, we need to cream together our butter and sugar. In this recipe, I use light brown sugar and caster sugar. If you can’t get granulated sugar, you can use caster sugar. I would recommend using light brown sugar as it helps give the blondies a lovely caramelly taste. The granulated sugar helps make the blondies lovely and fudgy.

For the Mini Eggs, I added a combination of whole and crushed eggs. The easiest way to crush them is either with a pestle and mortar or by using the side of a knife.

Please don’t try and cut them as they will most likely just roll away and you might end up hurting yourself. Crushing them is such an easier way to do it.

Also, in the blondies, I used chopped-up white chocolate instead of chocolate chips. Chocolate chips work perfectly in this recipe but personally, I prefer when you get a lovely big chunk of chocolate. I just cut a bar up into squares and add it to the mix.

It shouldn’t take too long to mix the blondie batter together, around a minute or so. You just want it to be completely smooth and for the chocolate and eggs to be evenly distributed.

Pour the mixture into your tin and press down using a spatula until flat and even.

How Do I Know the Blondies are Baked?

Just with brownies, it can be quite difficult to tell when blondies are ready. They should look dry on top. If you insert a skewer into the centre of the blondies you will most likely have batter on the end because you want them to be gooey.

I would start checking them after around 20 minutes they should be slightly golden on top. If you’re not sure pop them back into the oven for 3-4 minutes and check again.

Making the Caramel

While your blondies are cooling make the caramel. The blondies don’t need to be completely cool when you start making the caramel. Normally, I take the blondies out of the oven and start making the caramel immediately.

Please, please, please make your own caramel. I really wouldn’t recommend using Carnations Caramel or another ready-made one as they tend to be really sweet and won’t set. So as soon as you cut into the blondies, the caramel splodges out the side, making it a bit messy.

In this caramel, I use unsalted butter as I find it helps the caramel set a lot better compared with a baking spread like Stork.

Start by putting all the ingredients into a saucepan. On a low to medium heat, stir the mixture constantly until the butter melts and sugar dissolves. You don’t want any little chunks of butter in the mixture. It should be completely smooth and runny.

Turn the heat up to a medium to high heat. Continue to keep stirring, you don’t want to leave the mixture to sit or it will catch on the bottom and you will end up with little flakes of burnt caramel. Once the mixture has started boiling you can start a timer.

It is hard to explain how you know when the caramel is ready, it will be a lot thicker than it was to start with and very golden in colour. It should start to pull away from the sides. There isn’t a specific temperature when this happens but I normally time between 4-7 minutes.

Once it is ready pour it over your blondies and pop it in the fridge to set.

Chocolate Topping

Once your caramel has completely set melt the chocolate in the microwave in 20-second bursts and pour over the top.

I used white chocolate in this recipe because of the white chocolate blondie base but milk or dark chocolate will also work perfectly.

Sprinkle over some more crushed Mini Eggs and some brightly coloured sprinkles.

Put the blondies back into the fridge for the chocolate to set completely.

How Do I Cut the Shortbread Without the Chocolate Breaking?

I would recommend using a knife longer than the size of the shortbread.

You can also remove the Millionaire Blondies from the fridge and leave them to come to room temperature before cutting them this way the chocolate will have softened slightly.

Another way you can do it is by warming up your knife and using that to cut through the millionaire blondies.

Trouble Shooting Caramel

My Caramel is Grainy

This is most likely because the sugar hasn’t fully dissolved. In the beginning, you really need to melt the butter, sugar, condensed milk and golden syrup slowly. You also need to stir it continuously. Sometimes you can feel using your spatula or wooden spoon on the bottom of the pan if you can still feel little grains of sugar.

My Caramel has Split

If your caramel splits, remove it from the heat and beat it like mad. This should bring it back together again.

There are Brown/Black Flecks in my Caramel

This is caused by the caramel catching on the bottom of your pan. You need to keep stirring continuously to stop this from happening. If there are only one or two flecks then this shouldn’t affect the overall taste of your caramel. If you are worried though you can use a sieve to remove them.

Alternatives

You can make this using any Easter chocolate you fancy in the base. I went with Mini Eggs because they are classic but you could use Milkybar Eggs or even Mini Crème Eggs.

For the chocolate topping, you don’t need to use white you can use milk or dark if you prefer. I used white to match the white chocolate in the blondie base.

Equipment

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5 from 3 votes