Mini Egg Blondies
Soft, chewy blondies with chocolate chips and mini eggs for a cute and easy Easter treat.
Servings: 16 blondies
Calories: 233kcal
Equipment
Ingredients
- 150 g unsalted butter
- 120 g light brown soft sugar
- 100 g white sugar finely granulated e.g. caster
- 1 egg large
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 175 g plain all-purpose flour
- 20 g cornstarch fine white powder called cornflour in the UK
- 75 g milk chocolate chips
- 125 g 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
Storage: Keep mini egg blondies in an airtight container at room temp. for up to 4 days. For a chewy firm blondie, store them in the fridge instead.
Freezing: You can freeze your mini egg blondies in an airtight container (or cling film plus foil) for up to 3 months. Defrost then enjoy!
Top tips:
- 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
Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 32mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg