Speckled Spring Blondies

Indulge in the ultimate Easter delight with these incredibly easy-to-make, **super-fudgy Mini Egg Blondies**! Perfect for sharing during the festive holidays or enjoying as a year-round treat, these delightful bars are guaranteed to become a family favorite. Imagine a soft, irresistibly gooey center packed with generous chunks of luscious white chocolate, all crowned with a vibrant scattering of crunchy mini chocolate eggs. Each square offers a perfect symphony of textures and flavors, making them utterly impossible to resist.

What sets blondies apart, and particularly this mini egg variation, is their astounding simplicity. You won’t need any specialized baking equipment—just a standard baking tin and a few mixing bowls are all that’s required. This means less fuss, less cleanup, and more time to savor these spectacular treats. They come together in a flash, making them an ideal last-minute dessert or a fun baking project to tackle with kids. While they make an obvious choice for an Easter celebration, their rich, buttery flavor and delightful texture ensure they are a hit any time of the year. If you’re seeking more festive inspiration for your Easter table, don’t miss our Chocolate Chip Hot Cross Buns or delightful Easter Sugar Cookies. For even more delicious baking ideas, explore our extensive Bars and Brownies recipe category.

Why You’ll Love This Mini Egg Blondie Recipe

There are countless reasons why these mini egg blondies will quickly become your go-to recipe for any occasion. Firstly, their **uncomplicated nature** means even novice bakers can achieve perfect results. The method is straightforward, relying on melted butter and sugar, eliminating the need for a stand mixer and tedious creaming. This not only saves time but also simplifies the entire process, making baking accessible and enjoyable for everyone.

Secondly, the **irresistible texture** is a major highlight. These blondies are designed to be incredibly fudgy and gooey in the middle, a hallmark of a truly great blondie. The slight chewiness around the edges perfectly complements the soft interior, creating a delightful contrast with every bite. The inclusion of white chocolate chunks throughout the batter adds an extra layer of creaminess and sweet indulgence, while the mini chocolate eggs provide a satisfying crunch and bursts of chocolatey goodness.

Furthermore, these blondies are wonderfully **versatile and festive**. While Cadbury Mini Eggs instantly evoke the spirit of Easter, you can easily adapt this recipe with other seasonal candies or chocolate variations to suit any holiday or craving. Their vibrant appearance, especially with the colorful mini eggs, makes them a show-stopping addition to any dessert spread, potluck, or school bake sale. They are a fantastic way to utilize leftover Easter candy or simply treat yourself to something truly special.

Essential Ingredients for Perfect Mini Egg Blondies

Creating these heavenly mini egg blondies requires just a handful of staple ingredients, each playing a crucial role in achieving that signature fudgy texture and rich flavor. Let’s delve into what you’ll need and why:

• Unsalted Butter: Always opt for unsalted butter to control the overall saltiness of your bake. For this recipe, you don’t need to bring it to room temperature as it will be melted. Cutting it into smaller cubes will help it melt more quickly and evenly, ensuring a smooth base for your blondies. Butter is key for that rich, moist, and tender texture.
• Sugars – Soft Light Brown Sugar & Golden Caster Sugar: The combination of these two sugars is essential for both flavor and texture. Soft light brown sugar contributes to the blondies’ characteristic chewiness and fudgy consistency, imparting a subtle caramel-like depth. Golden caster sugar (or regular caster sugar) ensures a delicate sweetness and a crisp top crust. Using both helps achieve the perfect balance of gooeyness and a slight chew.
• Large Eggs: Eggs act as a binder, provide structure, and add richness to the blondies. For best results, ensure your eggs are at room temperature. This allows them to emulsify better with the butter and sugar mixture, resulting in a smoother, more uniform batter and a more even bake. If your eggs are in the fridge, simply place them in a bowl of warm water for 5-10 minutes to bring them to temperature.
• Vanilla Extract: Don’t underestimate the power of good vanilla! Always use pure vanilla extract, not synthetic vanilla essence. It enhances all the other flavors, adding a warm, aromatic note that elevates the entire blondie experience.
• Salt: A small pinch of salt is vital to balance the sweetness and bring out the complex flavors of the chocolate and butter. It’s a flavor enhancer that makes all the difference.
• Plain Flour: Also known as all-purpose flour, plain flour provides the primary structure for the blondies. Avoid overmixing once the flour is added, as this can develop the gluten too much, leading to a tougher, cakey texture rather than the desired fudgy one.
• White Chocolate: High-quality white chocolate, chopped into generous chunks, melts beautifully into the blondie batter, creating pockets of creamy sweetness. You can use white chocolate chips, but a good quality bar, roughly chopped, tends to melt more smoothly and distribute flavor more effectively.
• Mini Eggs: The star of the show! We recommend Cadbury Mini Eggs for their iconic crunchy shell and creamy milk chocolate interior, which provide a fantastic contrast to the soft blondie. However, feel free to use your favorite brand of chocolate Easter eggs or even other seasonal chocolate candies to customize your blondies. Chopping some in half adds visual appeal and ensures chocolate in every bite.

Effortless Baking: Step-by-Step Instructions

Get ready for the best part – making these blondies is incredibly simple, requiring no special equipment or advanced baking skills. Forget the mixer; all you need are a couple of bowls, a saucepan, and a whisk or spoon, and you’re set to create pure deliciousness!

Begin by preheating your oven and preparing your baking pan. Line an 8×8 inch square baking tin with parchment paper, allowing an overhang on two sides to easily lift the blondies out later. This crucial step prevents sticking and ensures a clean removal.

Next, in a medium saucepan over low heat, combine the cubed unsalted butter with both the soft light brown sugar and golden caster sugar. Gently melt these ingredients, stirring occasionally, until you achieve a thick, glossy, and well-combined mixture. The sugars should be mostly dissolved, and the mixture should have a beautiful sheen. Remove the saucepan from the heat and let it cool down for a few minutes. This cooling step is critical; adding eggs to a hot mixture can lead to scrambled eggs, which is definitely not what we’re aiming for!

While the butter-sugar mixture cools, whisk together your room-temperature eggs, salt, and vanilla extract in a separate jug or bowl. Once the melted sugar mixture is just warm to the touch, pour in the egg mixture and stir until everything is well combined and smooth. The mixture should thicken slightly and become even more luscious.

Now, gently fold in the plain flour and chopped white chocolate to the wet ingredients. Use a spatula or wooden spoon to mix until just combined and smooth. Be careful not to overmix, as this can lead to tough blondies. The batter should be thick and glossy. Pour this delightful batter into your prepared baking tin, spreading it evenly. Transfer the tin to the preheated oven and bake for approximately 20 minutes.

After the initial 20 minutes, carefully remove the blondies from the oven. At this point, the center might still look a little underbaked, which is exactly what you want. Generously scatter your mini chocolate eggs over the surface of the blondie. Using your fingertips, gently press the mini eggs into the partially baked blondie. Don’t worry if the surface cracks a little; this is normal and contributes to the rustic charm. If desired, you can cut some of the eggs in half before adding them for a different look and texture, but this is entirely optional. Return the blondies to the oven for another 15-18 minutes, or until the edges are set and a pale golden brown, but the center still has a slight wobble.

Hint: Oven temperatures and baking times can vary significantly. Keep a close eye on your blondies, especially after adding the mini eggs. In a fan-assisted oven, they typically require another 10-15 minutes. Remember, the key to their wonderfully chewy and gooey texture is to slightly under-bake them. They will continue to set as they cool.

Once baked, remove the blondies from the oven and allow them to cool completely in the tin, preferably for at least 1-2 hours, or even overnight. This cooling period is vital for them to set properly and develop their full fudgy potential. Trying to slice them too soon will result in a messy, overly gooey disaster. Once fully cooled, lift them out of the tin using the parchment paper overhang, cut them into squares, and prepare to be delighted!

Creative Variations for Your Blondies

While these Mini Egg Blondies are perfect as is, they also serve as an excellent base for various delightful customizations. Feel free to get creative and experiment with these variations:

• Malted Milk Magic: For an intriguing flavor twist, try replacing 40g of the plain flour with an equal amount of malted milk powder (such as Horlick’s or Ovaltine). Malted milk powder remarkably enhances the buttery notes of the blondie, adding a unique sweet, mellow, and slightly nutty depth that pairs beautifully with the chocolate.
• Fruity Freshness: Introduce a burst of freshness by folding in a handful or two of fresh or frozen berries. Raspberries, strawberries, or blueberries complement the sweetness of the blondie and white chocolate with their tart notes. Sharp fruit flavors like rhubarb also work exceptionally well, creating a lovely contrast, similar to our popular Rhubarb and Custard Blondies recipe.
• Nutty or Double Chocolate Indulgence: Add an extra layer of texture and flavor with chopped nuts. Walnuts, hazelnuts, or pecans are particularly excellent choices, providing a satisfying crunch and earthy undertones. For the ultimate chocolate lover’s experience, swap out some or all of the white chocolate for milk or dark chocolate chips, turning these into a truly decadent double chocolate blondie.
• Vegan-Friendly Option: If you’re looking for a plant-based alternative, you can easily adapt this concept. Check out delicious recipes like these Blackberry White Chocolate Blondies from Nourishing Amy. You can then top them with vegan-friendly mini eggs to keep the festive theme!
• Seasonal Swaps: Beyond Easter, consider other seasonal candies. Halloween blondies could feature candy corn or chopped chocolate bars, while Christmas versions could include crushed candy canes or holiday-themed sprinkles.

Have leftover mini eggs after making this recipe? Don’t let them go to waste! They are fantastic in other bakes, such as these delicious Cadbury Mini Egg Cookies.

Essential Baking Equipment

One of the beauties of this recipe is its minimal equipment requirements. You likely have most of these items in your kitchen already:

• 8 x 8 inch square baking tin
• Baking paper (parchment paper)
• Mixing bowl (medium size)
• Small saucepan
• Spatula or wooden spoon
• Whisk (optional, but helpful for eggs)

Storage and Freezing Guidelines

Proper storage ensures your mini egg blondies retain their deliciousness for as long as possible. Here’s how to keep them fresh:

Room Temperature Storage: For that wonderfully gooey and buttery texture, store your mini egg blondies at room temperature. Place them in an airtight container, and they will remain fresh and delightful for up to 5 days. Ensure they are completely cooled before storing to prevent condensation.

Refrigerator Storage: If you prefer a firmer, chewier blondie, you can store them in an airtight container in the fridge for up to a week. The colder temperature will firm them up, offering a different but equally enjoyable texture. You can gently warm them slightly before serving if you wish to regain some of their gooeyness.

Freezing for Later: Blondies are also excellent for freezing, making them a perfect make-ahead treat. To freeze, first ensure they are completely cooled. Cut them into individual portions. Wrap each portion tightly in a double layer of plastic clingfilm, then place them flat on a baking tray to freeze solid. Once frozen, you can transfer the wrapped blondies to a freezer-safe bag or container, where they will keep well for up to 3 months. To thaw, simply transfer them to the fridge overnight, or let them come to room temperature on the counter for a few hours. This makes it easy to grab a single treat whenever a craving strikes!

Expert Tips for Perfect Fudgy Blondies

Achieving that perfectly fudgy, gooey blondie texture is simple with a few key techniques. Follow these expert tips for an unforgettable bake every time:

• Embrace the Underbake: Just like a perfect brownie, blondies are meant to be slightly underbaked when you remove them from the oven. The center should still have a gentle wobble, and a toothpick inserted into the center might come out with moist crumbs, but not wet batter. The edges should be lightly golden brown and set. This underbaking is the secret to their signature chewy and gooey texture.
• Patience is Key for Cooling: Resist the temptation to slice your blondies too soon! As they cool, blondies continue to cook slightly and, more importantly, firm up and set. If you try to cut them while warm, they will be excessively gooey and likely fall apart. Allow them to cool completely in the pan for at least 1-2 hours. For the absolute best results and cleanest slices, chilling them overnight in the refrigerator will give them ample time to set perfectly, making for a wonderfully dense and fudgy treat.
• Troubleshooting a Cakey Texture: If your blondies turn out with a cakey texture, it’s a clear sign they’ve been overbaked. While they will still be delicious, they won’t have that desired fudgy chewiness. To remedy this for future bakes, simply reduce the baking time by 5-10 minutes. Ovens can vary significantly, so getting to know your oven and adjusting accordingly is crucial. Remember the “gentle wobble” test!
• Room Temperature Eggs: Ensure your eggs are at room temperature. This allows them to blend more smoothly with the butter and sugar, creating a more cohesive and emulsified batter, which contributes to a more consistent and fudgy final product.
• Don’t Overmix: Once you add the flour, mix until just combined. Overmixing can develop the gluten in the flour, leading to a tougher, more cake-like blondie instead of a tender, fudgy one.

To save this delightful recipe for later, use the convenient pin button located on the recipe card below, or simply click the pin icon on any of the beautiful photos above.

If you make this recipe, or any other delicious creations from Anna Banana, please take a moment to rate the recipe and share your experience in the comments section. Your feedback is invaluable, not only do I love hearing from you, but it also greatly assists other readers who are considering trying out the recipe. Happy baking!

📖 Recipe: Easy Mini Egg Blondies

Mini Egg Blondies

These gooey and fudgy blondies are one of the simplest bakes to make! Studded with chunks of white chocolate and a generous topping of mini chocolate eggs, they would make a perfect treat for Easter holidays and beyond.

Prep Time: 10 mins

Cook Time: 38 mins

Course: Dessert

Cuisine: American

Keyword: Easter blondies, Easter egg blondies, mini egg blondies

Servings: 9 bars

Calories: 350 kcal

Author: Anna Wierzbinska

Equipment

• 8 x 8 inch square baking tin
• Baking paper
• Small saucepan
• Mixing bowl
• Spatula

Ingredients

• 200 g unsalted butter, cubed
• 125 g golden caster sugar (or caster sugar)
• 125 g soft light brown sugar
• 2 large eggs
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 300 g plain flour
• 150 g white chocolate, chopped
• 240 g mini chocolate eggs

Instructions

1. Preheat the oven to 180 C (160 C fan). Lightly grease and line the 8 x 8 inch square baking pan with baking paper and set aside.
2. Place the cubed butter and both sugars in a medium saucepan over a low heat and allow the butter to fully melt. Stir the ingredients from time to time until you have a thick and glossy mixture. Remove from the heat and set aside to cool slightly.
3. In a medium jug or mug, beat together the eggs, salt, and vanilla. Once the butter and sugar mixture has cooled (it should be warm, not hot), pour the egg mixture into it. Stir until well combined.
4. Add the plain flour to the rest of the ingredients. Using a spatula or a wooden spoon, mix until just smooth. Fold in the chopped white chocolate and pour the mixture into the prepared baking tin. Place in the oven and bake for 20 minutes.
5. After 20 minutes of baking, remove the blondies from the oven and scatter the mini chocolate eggs on top. Gently press the mini eggs into the blondie mixture. Return to the oven for another 15-18 minutes, or until the edges are pale golden brown and the center still has a slight wobble.
6. Remove from the oven and allow the blondie to cool completely for at least 1-2 hours or overnight before slicing. Cut into squares and enjoy!

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe above, but please note that I haven’t tested using this method.

Video Tutorial

A video tutorial for these Mini Egg Blondies will be available soon!

Notes

• You should take the blondies out of the oven when they are still slightly under-baked; if your blondies are more on the cakey side, you have overbaked them. Simply reduce the baking time next time.
• Allow the bake to cool down completely for at least a couple of hours before slicing it. Chilling blondies overnight will give them plenty of time to set properly, resulting in a cleaner cut and fudgier texture.

Store any leftovers in an airtight container at room temperature for up to 5 days, or in the fridge for up to 7 days.

To freeze, allow the blondies to cool completely, then transfer to a freezer-friendly bag or container. You can freeze them for up to 3 months. Thaw in the fridge overnight or at room temperature.

Nutrition

Serving: 50g | Calories: 350kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 78mg | Potassium: 86mg | Fiber: 1g | Sugar: 30g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

Frequently Asked Questions (FAQs)

Here are some common questions about making and enjoying Mini Egg Blondies:

• What is the difference between a blondie and a brownie?

  The primary difference lies in the chocolate. Brownies traditionally use cocoa powder and/or melted dark chocolate, giving them their characteristic deep brown color and intense chocolate flavor. Blondies, on the other hand, typically feature vanilla and brown sugar as their main flavor profiles, often incorporating white chocolate, giving them a lighter, “blonde” appearance and a buttery, caramel-like taste. Both are dense, chewy bar desserts, but their flavor profiles are distinct.

• Can I use milk or dark chocolate chips instead of white chocolate?

  Absolutely! This recipe is incredibly versatile. Swapping white chocolate for milk chocolate chips, dark chocolate chunks, or a mix of both will create a delicious “double chocolate” blondie. The flavor will be richer and more intense, but the texture will remain wonderfully fudgy.

• My blondies turned out too cakey, what went wrong?

  A cakey texture usually indicates that the blondies were overbaked. The key to a fudgy blondie is to remove it from the oven when the center still has a slight wobble and a toothpick inserted comes out with moist crumbs, not liquid batter. Every oven is different, so it’s always best to keep an eye on them. Next time, try reducing the baking time by 5-10 minutes and use the visual cues as your guide.

• Do I need to chill the dough before baking?

  No, this recipe does not require chilling the dough before baking. The melted butter and sugar base, combined with room-temperature eggs, creates a batter that’s ready to go straight into the oven, saving you time and effort.

• How do I get clean slices?

  The trick to perfectly clean slices is patience! It’s crucial to allow the blondies to cool completely in the pan before attempting to cut them. For the cleanest cuts, consider chilling them in the refrigerator for a few hours or even overnight. Once firm, use a sharp, non-serrated knife, wiping the blade clean with a damp cloth between each cut.

• Can I double this recipe?

  Yes, you can easily double this recipe. If doubling, use a 9×13 inch (approx. 23×33 cm) baking pan. The baking time might need to be adjusted slightly; it could be longer by 5-10 minutes, so always rely on the visual cues of a set edge and slightly wobbly center.

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