Easy & Chewy Mini Egg Blondies: Your Ultimate Easter Dessert Recipe
Get ready to whip up a batch of the most irresistible **Mini Egg Blondies**! These delightful bars are incredibly easy to make, boast a wonderfully chewy texture, and are generously studded with vibrant Cadbury Mini Eggs. Far from your average chocolate chip blondie, these feature the unique crunch and extra sweetness from the pastel sugar coating of the beloved Easter candy, making them truly special. The best part? You can have these homemade beauties ready to enjoy in just about 30 minutes from start to finish!
As Easter approaches, many of us start searching for festive recipes that capture the joyous spirit of spring. These Mini Egg Blondies are the perfect answer! After contemplating various creative ways to use Cadbury Mini Eggs, these Easter blondies emerged as a clear winner. They boast a delectable subtle caramel flavor and a wonderfully rich, chewy texture, all thanks to the generous use of brown sugar. Think of them as classic blondies, but with an exciting and colorful Easter twist that everyone will adore!
Whether you’re preparing these delightful mini egg bars for your special Easter celebrations, or simply looking for a delicious way to use up extra candies after the holiday, they are a fantastic treat for any time of year. Their delightful flavor profile and charming appearance make them a crowd-plepleaser. They share a similar appeal to my popular Raspberry and White Chocolate Blondies, but with a unique, festive milk chocolate and crisp sugar shell twist that truly sets them apart.
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Why You’ll Fall in Love with This Mini Egg Blondie Recipe
- **A Brilliant Way to Use Easter Candy:** Instead of just eating them straight from the bag, transform those beloved Cadbury Mini Eggs into a truly spectacular dessert. It’s a fun and creative twist that makes the most of your seasonal treats!
- **Irresistibly Chewy and Caramel-Rich:** These aren’t just any blondies; they offer a deep, rich, and intensely chewy texture that is utterly satisfying. The brown sugar contributes a wonderful caramel note that perfectly complements the milk chocolate eggs.
- **Delicious Milk Chocolate with a Sweet, Crisp Coating:** The star of the show, Cadbury Mini Eggs, provides layers of flavor and texture. You get the creamy milk chocolate interior combined with that signature sweet, crisp sugar shell, creating a delightful sensation with every bite.
- **Effortless One-Bowl Dessert, Ready in 30 Minutes:** Forget complicated baking processes! This recipe is designed for ease and speed, mixing everything in a single bowl. From gathering ingredients to pulling warm blondies from the oven, you’re looking at under half an hour of active time.
- **Perfect for Any Occasion (Not Just Easter!):** While they’re an obvious choice for Easter, the charming colors and delicious flavor make these blondies a hit year-round. They’re ideal for potlucks, parties, bake sales, or simply a comforting treat at home.
Essential Ingredients for Perfect Mini Egg Blondies
- Unsalted butter: This forms the rich, moist base of our blondies. Using unsalted butter allows you to precisely control the amount of salt in the recipe, ensuring the perfect flavor balance. Make sure it’s melted and then cooled slightly before mixing.
- Brown sugar: This is the secret to that classic, deep caramel flavor and incredibly chewy texture. The molasses in brown sugar provides both moisture and a distinct richness that granulated sugar alone cannot achieve. While I prefer light brown sugar for a milder caramel note, dark brown sugar can also be used for an even more intense, fudgy result.
- Granulated sugar: While brown sugar provides chewiness, a touch of granulated sugar contributes to the crispy edges and slight crackle on top that we all love in a good blondie.
- Vanilla extract: A cornerstone of almost any baked good, pure vanilla extract enhances all the other flavors, adding warmth and depth to the blondie base. Don’t skip this!
- Large egg: The egg binds the ingredients together, adds moisture, and helps create structure and richness. Ensure your egg is at room temperature for better emulsification with the other ingredients, leading to a smoother batter.
- All-purpose flour: The main structural component. It’s important not to overmix the flour, as this can lead to tough blondies.
- Baking powder: This acts as a leavening agent, giving the blondies a slight lift and helping them achieve their soft, yet chewy, texture.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors in the blondies. Even in sweet recipes, salt plays a crucial role!
- Mini chocolate eggs: These are what make these blondies truly special! My absolute favorites are Cadbury Mini Eggs, with their distinct crunchy shell and creamy milk chocolate interior. However, feel free to use any Easter mini chocolate egg candies you love. Chopping them ensures they are evenly distributed and provides delightful pockets of chocolate throughout.
- Sprinkles: Completely optional, but highly recommended for an extra burst of festive color and fun! I particularly love how Watkins’s rainbow sprinkles beautifully complement the pastel shades of the mini eggs, making these blondies even more appealing.
For a precise list of quantities and detailed measurements, please refer to the comprehensive recipe card located further down on this page.
Creative Substitutions & Delicious Variations
- **Elevate with Frosting:** For an even more decadent treat, consider topping your cooled mini egg blondies with a simple vanilla icing, a rich chocolate ganache, or a festive pastel-colored buttercream frosting. A cream cheese frosting would also be absolutely divine!
- **Mix in More Easter Goodies:** Don’t limit yourself to just mini eggs! Feel free to mix in other Easter candies like white chocolate chips, chopped Reese’s peanut butter eggs, colorful pastel M&Ms, or even pieces of Peeps for a fun, marshmallowy surprise. This is a great way to use up all your favorite holiday treats.
- **Browned Butter Bliss:** For an extra layer of nutty, caramelized flavor, try browning your butter before adding it to the recipe, just like in my popular browned butter blondies! This simple step adds incredible depth and complexity to the overall taste. Just be sure to let it cool slightly after browning.
- **Seasonal Swaps:** While perfect for Easter, these blondies can be adapted for any holiday. Use Halloween candy corn or themed M&Ms in the fall, or red and green candies for Christmas. The base recipe is versatile!
- **Nutty Crunch:** For added texture and flavor, fold in about ½ cup of chopped pecans or walnuts with the mini eggs.
Please note that this recipe has been specifically tested and perfected with the ingredients listed. If you decide to replace or add any ingredients, we’d love to hear how it turned out! Share your creative twists and feedback in the comments section below to help other bakers.
Step-by-Step Guide: How to Make Mini Egg Blondies
Step 1: Wet Ingredients First. In a large mixing bowl, combine the slightly cooled melted butter with both the granulated and brown sugars. Whisk these together vigorously until the mixture is light in color and well combined, ensuring no sugar lumps remain. Then, stir in the room temperature egg and vanilla extract until just incorporated. This creates the rich, fudgy base for your blondies.
Step 2: Incorporate Dry Ingredients. Gradually add the all-purpose flour, baking powder, and salt to the wet mixture. Stir gently with a spatula or wooden spoon until the dry ingredients are just combined and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten in the flour and result in tough, dry blondies instead of the desired chewy texture.
Step 3: Fold in the Stars. Gently fold in your chopped mini eggs and, if you’re using them, the sprinkles. Continue to mix only until they are evenly distributed throughout the batter. Over-mixing at this stage can also lead to a tougher blondie, so a light touch is key to maintaining that perfect chewy consistency.
Step 4: Bake to Perfection. Press the blondie batter evenly into your parchment-lined 8×8 inch metal pan. For an extra pop of color and visual appeal, scatter a few more mini eggs and sprinkles on top of the batter before baking. Bake in a preheated oven at 350°F (175°C) until the edges are lightly golden brown and the center is just set – it should have a slight jiggle, which indicates a perfectly moist interior. This usually takes about 20-25 minutes. Don’t overbake!
Expert Baking Tips for Flawless Blondies
- **Cool Your Melted Butter:** After melting your butter, it’s crucial to let it cool for at least 5-10 minutes. If the butter is too hot when you mix it with the sugars and egg, it can “cook” the egg, leading to a lumpy texture and affecting the overall chewiness of your blondies. Cooling ensures a smooth, well-emulsified batter.
- **Properly Chop Your Mini Eggs:** The best way to incorporate mini eggs is to chop them into smaller pieces. You can do this easily with a sharp knife on a sturdy cutting board. Alternatively, place them in a Ziploc bag and gently crush them with a rolling pin. This prevents the larger eggs from sinking to the bottom and ensures even distribution and delightful chocolatey pockets throughout each blondie.
- **Choose the Right Baking Pan:** For optimal results, always use a good quality metal baking pan, rather than a glass or ceramic dish. Metal pans conduct heat more efficiently and evenly, which helps achieve those desirable crispy edges and a perfectly set center. Glass or ceramic pans can cause the blondies to bake unevenly and may result in a chewier, less crisp edge.
- **Don’t Overbake!** This is perhaps the most important tip for any chewy bar cookie. Blondies should be slightly soft in the center when you pull them out of the oven. They will continue to set as they cool. Overbaking leads to dry, crumbly blondies instead of the moist, fudgy texture you’re aiming for. A slight jiggle in the center is ideal.
- **Room Temperature Egg Matters:** Using a room temperature egg ensures it incorporates smoothly into the butter and sugar mixture, creating a more cohesive and evenly textured batter. If you forget to take your egg out, simply place it in a bowl of warm water for 5-10 minutes.
Frequently Asked Questions About Mini Egg Blondies
While unsalted butter is always preferred in baking to allow for precise control over the salt content, you can use salted butter in a pinch. If you do, I recommend decreasing the amount of added salt in the recipe by half, or even omitting it entirely, to prevent your blondies from becoming too salty. Taste the batter before adding all the extra salt if you’re unsure.
Absolutely! The beauty of this blondie recipe is its versatility. You can substitute the mini eggs with a variety of other candies or mix-ins. Consider using classic chocolate chips (milk, dark, or white), M&Ms (especially holiday-themed ones), chopped candy bars, Whoppers, peanut butter chips, or even chopped nuts for a different flavor and texture profile. The possibilities are endless!
Your blondies are done when the edges appear lightly golden brown and the center still has a slight, barely perceptible jiggle when you gently shake the pan. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Remember, blondies continue to cook slightly as they cool, so it’s better to underbake them slightly than to overbake.
Yes, these Mini Egg Blondies are perfect for making ahead! They stay wonderfully fresh and chewy for several days when stored properly. You can bake them a day or two in advance of your event, or even freeze them for longer storage. Refer to the ‘Storage’ section for detailed instructions.
Storage and Freezing Instructions
Room Temperature Storage
Once your Mini Egg Blondies have fully cooled, store them in an airtight container at room temperature. They will remain wonderfully soft and chewy for up to 5 days. Layering them between sheets of parchment paper can help prevent sticking.
Freezing Instructions
These blondies freeze beautifully, making them perfect for meal prep or enjoying later! Ensure the blondies are completely cooled before slicing them into squares. Place the slices in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer the frozen blondies to an airtight freezer-safe container or a heavy-duty freezer bag, with parchment paper between layers to prevent them from sticking together. They can be stored in the freezer for up to 2 months. To enjoy, simply thaw them at room temperature for a few hours, or warm them slightly in the microwave for a fresh-baked feel.
Serving Suggestions for Your Mini Egg Blondies
These delicious Mini Egg Blondies are fantastic on their own, but here are a few ideas to make them even more special:
- **A La Mode:** Serve warm blondies with a scoop of vanilla bean ice cream. The contrast of warm blondie and cold ice cream is heavenly.
- **With a Beverage:** Pair them with a hot cup of coffee, tea, or a cold glass of milk for a comforting snack or dessert.
- **Dessert Platter:** Arrange them on a platter with other small treats for a festive gathering. Their vibrant colors make them an attractive addition.
- **Drizzled Delights:** A drizzle of melted white chocolate, a caramel sauce, or a light chocolate syrup can add an extra touch of indulgence.
More Delicious Recipes You’ll Love
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Soft and Easy Sour Cream Cookies with Frosting
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Easy Mini No Bake Cheesecake Bites
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Spiced Carrot Cake with Brown Butter Frosting
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Raspberry and White Chocolate Blondies
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📖 Recipe
Easy Mini Egg Blondies (Quick Easter Dessert)
Kayla Burton
Pin Recipe
Equipment
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8×8 inch metal pan
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Mixing bowls
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Measuring spoons
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Scale/measuring cups
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Whisk
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Spatula
Ingredients
- 10 tablespoons (140 g) unsalted butter measured then melted and cooled
- ½ cup (100 g) brown sugar light or dark, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1⅓ cups (166.67 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) mini chocolate eggs chopped (I used Cadbury Mini Eggs)
- ¼ cup sprinkles optional
Instructions
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Preheat oven to 350°F (175°C) and line an 8-inch square metal pan with parchment paper, leaving an overhang on the sides for easy removal.
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In a large bowl, whisk together the melted (and slightly cooled) butter, brown sugar, and granulated sugar until thoroughly combined and the mixture becomes lighter in color. Stir in the room temperature egg and vanilla extract until just incorporated.
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Add the all-purpose flour, baking powder, and salt to the wet ingredients. Stir with a spatula until the dry ingredients are just moistened and no flour streaks remain. Then, gently fold in the chopped mini eggs and sprinkles (if using) until evenly distributed throughout the batter. Be careful not to overmix.
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Spread the blondie batter evenly into the prepared 8-inch square pan. For a beautiful finish, sprinkle a few extra mini eggs and sprinkles on top of the batter before baking (this step is optional).
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Bake on the middle rack of your preheated oven for approximately 20-30 minutes, or until the edges are lightly tanned and the center is just set (it should still have a slight jiggle). Do not overbake! Once baked, remove the pan from the oven and let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 16 equal squares and enjoy these delightful Easter treats!
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Notes
Nutrition: The provided nutrition information is an estimate for one blondie, assuming the batch is cut into 16 equal slices. Please note that accuracy is not guaranteed and may vary based on specific ingredients and portion sizes.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.