These best ever mini egg blondies are the perfect easy Easter dessert. They’re chewy, no-fail blondies, stuffed full of Cadbury mini egg chocolates.
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✏️ Why you'll love this recipe
This recipe for mini eggs blondies is a quick one-bowl classic, which makes buttery and soft vanilla blondie bars full of colourful crunchy mini eggs for an Easter twist.
If you want an easy Easter treat idea, mini egg blondies are the perfect baked goods. They’re also great for themed Easter bake sales, dessert tables, Spring tea parties, picnics and snacks.
🥘 Ingredients
This Cadbury mini eggs blondies recipe calls for the following ingredients:
- Unsalted butter: allows you to control the salt content.
- Light brown soft sugar
- White sugar: finely granulated e.g. caster sugar.
- Egg: large size, room temperature for ease of mixing.
- Vanilla extract: use paste or extract over essence for the best flavour.
- Salt
- Plain all-purpose flour: sieve for a smooth blondie batter.
- Cornstarch: fine white powder called cornflour in the UK and other places.
- Milk chocolate chips
- Mini eggs: crisp sugar-shelled mini easter chocolates like Cadbury’s mini eggs.
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
It’s possible to swap the cornstarch (a white fine powder called cornflour in the UK and other places) for more plain all-purpose flour of the same quantity. Cornstarch gives that lovely shorter texture for chewy mini egg blondie bars, though!
For a more caramel flavour, you can swap the white sugar for all light brown sugar. For less of a caramel hint, you can swap the brown sugar for all white sugar.
If Cadbury’s mini eggs aren’t available, you can use any brand of shelled small easter egg chocolates and still have deliciously easy Easter blondies. Why not try Terry's mini eggs or Smarties mini eggs instead!
You can swap your milk chocolate chips for white or dark chocolate (semi-sweet) chips instead.
To use a 9-inch square tin instead of an 8-inch tin, keep the recipe the same. Cook for 5mins less time. You’ll have a slightly thinner mini eggs blondie slice.
📖 Method
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Step 1: In a large heatproof bowl, melt the butter for 30-50secs in the microwave.
Steps 2 - 3: Beat in the sugars until smooth and thickened.
Steps 4 - 5: Thoroughly beat in the egg, vanilla extract and salt.
Step 6: Sieve in the flour and cornflour, stirring until combined.
Step 7: Gently fold in the chocolate chips and mini eggs, leaving a small handful of mini eggs aside for later.
Step 8: Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently. Press the remaining handful of mini eggs into the top of the blondie mix in the pan, spaced out.
Step 9: Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
Step 10: Allow the blondie to cool fully in the tin before removing, then cut into squares and enjoy!
🎥 Recipe video
Check out the recipe video below for how to make the best mini eggs blondies!
💭 Top tips
- Leave a small overhang of parchment paper so it’s easy to lift your Easter blondies out of the tin after baking.
- Beat your sugar-butter-egg mixture thoroughly until it’s smooth and thickened. This will give your mini egg blondie bars a soft, chewy texture.
- Your mini egg blondies are cooked when they’ve turned a light golden colour on top and there’s only a slight wobble left in the middle.
- Let your mini egg blondies cool in the tin before removing them and cutting them into squares. This will stop them from breaking when lifting them out.
- For neater mini egg squares, place your blondie in the fridge for 30mins – 1hr before slicing. Use a sharp knife and wipe the blade between cuts for the ultimate neatness.
❔ Recipe FAQs
Your mini egg blondies should last for up to 4 days stored in an airtight container at room temperature. Store in the fridge for a fudgier, chewy texture.
Yes! You can freeze your mini egg blondies wrapped in a layer of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!
A blondie is a non-chocolate version of a brownie. They’re soft and chewy, usually with a slight caramel taste from the use of brown sugar, often mixed with white sugar.
You can make your blondies gluten-free by swapping the all-purpose plain flour (and the cornstarch for texture purposes) for a gluten-free all-purpose plain flour blend.
Cadbury mini eggs do not contain gluten in the ingredients, but there is a risk of cross-contamination during production so they are not certifiably gluten-free. To be safe, you can swap them for another brand of certified gluten-free mini eggs. Always check the packaging for accurate allergen information.
🧁 Other goodies
Looking for some more easy desserts?
For more cute Easter treats like these mini eggs blondies, give these best ever Easter desserts a try:
- Cadbury's creme egg blondies
- Chocolate cornflake nest cakes
- Easy Easter bunny chocolate cake
- Mini chocolate bunny cupcakes
- Best chocolate cake pops
Check out these easy blondies recipes for more delicious dessert ideas for picnics, BBQs, parties and more:
- Jammie dodger blondies
- Cherry almond bakewell blondies
- Caramilk blondies (can use caramac instead!)
- Biscoff white chocolate blondies – a real crowd-pleaser!
For more blondies check out my full collection of the best blondies recipes.
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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📖 Recipe
Mini Egg Blondies
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Equipment
Ingredients
- 150 g (⅔ cups) unsalted butter
- 120 g (½ cups) light brown soft sugar
- 100 g (½ cups) white sugar finely granulated e.g. caster
- 1 egg large
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 175 g (1 ½ cups) plain all-purpose flour
- 20 g (2 tablespoon) cornstarch fine white powder called cornflour in the UK
- 75 g (½ cups) milk chocolate chips
- 125 g (4 ½ oz) mini eggs
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
- Thoroughly beat in the egg, vanilla extract and salt.
- Sieve in the flour and cornflour, stirring until just combined.
- Gently fold in the chocolate chips and mini eggs, leaving a small handful of mini eggs aside for later.
- Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
- Press the remaining handful of mini eggs into the top of the blondie mix in the pan, spaced out.
- Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
- Allow the blondie to cool fully in the tin before removing, then cut into squares and enjoy!
Video
Notes
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can use any brand of small crisp sugar-shelled chocolate eggs instead of Cadbury's mini eggs.
- You can swap the cornflour for more plain all-purpose (same amount).
- You can swap the milk chocolate chips for white or dark semi-sweet chips.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Sam says
Lovely blondies!