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Easter Mini Egg Blondie Recipe
Updated:
New
55m
15m
40m
Serves 16
Easy
About our white chocolate and mini egg blondie recipe
These easy white chocolate and mini egg blondie's are perfect treat to enjoy at Easter and all year round!
The blondie's are soft and chewy in the middle with chunks of white chocolate and a generous topping of mini chocolate eggs. These little squares make an indulgent dessert that is hard to resist!
With only 15 minutes of preparation time, these mini chocolate egg blondie's will be a real crowd pleaser and a bake you'll come back to, time and time again!
11 ingredients7 steps
Vegetarian
Nut Free
Ingredients
MetricImperial
For the Blondie
200gUnsalted butter (softened, plus extra for greasing)
150gWhite chocolate (roughly chopped)
125gSugar-coated mini chocolate eggs
150gSilver Spoon Caster Sugar
150gBillington's Light Brown Soft Sugar
3Eggs
2 tspNielsen-Massey Vanilla Extract
200gAllinson's Plain White Flour
1 PinchSalt
For the decoration
50gWhite chocolate (melted)
75gSugar-coated chocolate eggs
Utensils
23cm x 23cm square brownie tin
Parchment paper
Pan
Whisk
Mixing bowls
Spatula
Metal spoon
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a brownie tin, approx. 23cm x 23cm with baking parchment.
Step 2
Melt the butter gently in a pan, take the pan off the heat, add 75g of white chocolate and stir until melted and smooth. Set aside to cool.
Ingredients for this step
200gUnsalted butter
75gWhite Chocolate
Step 3
Meanwhile carefully halve the sugar-coated chocolate eggs with a knife.
Step 4
Whisk together the sugars, eggs and vanilla extract for a few minutes, until pale and thickened.
Ingredients for this step
150gSilver Spoon Caster Sugar
150gBillington's Light Brown Soft Sugar
3Eggs
2 tspNielsen-Massey Vanilla Extract
Step 5
Add the flour, salt and cooled chocolate butter then fold in gently with a metal spoon until combined.
Ingredients for this step
200gAllinson's Plain White Flour
1 PinchSalt
Cooled Chocolate Butter
Step 6
Add the remaining white chocolate and the chopped chocolate eggs, gently fold again until evenly distributed. Pour the mixture into the prepared tin and bake for 35-40 minutes until a golden shinny crust is formed and the blondie still has a slight wobble. Cool completely in the tin then lift out using the parchment paper onto a board.
Step 7
To decorate drizzle over the melted white chocolate with a spoon then add some whole and crushed sugar-coated chocolate eggs. Leave the chocolate to set then cut into 16 squares.
Tip
These will last for 4-5 days in a cake tin.
Top Tips
This mini chocolate egg blondie recipe is a good base for other flavour combinations too! You could get creative and swap in some orange flavoured chocolate, dark chocolate, or add some nuts such as walnuts or pecans!
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