These Mini Easter Egg Blondies are rich, buttery and super soft. They are the perfect treat to make over the Easter period.
I am sharing with you today one of my favourite treat, blondies. If you don’t know what blondies are…, they are the non chocolate version of brownies. Apart from being delicious, blondies are easy to make and don’t require any special equipment. Which is why I highly recommend you make them .
It makes the perfect Easter treat. Fold some chocolate mini Easter eggs into the batter and you have a delicious Easter dessert. Everyone will love it.
Let’s get into the key ingredients for these Mini Easter Egg Blondies
Browned Butter– This adds a rich nutty flavour the batter.
Light Brown Sugar- The molasses in the brown sugar add flavour to the blondies.
White sugar– Adds sweetness to the blondie batter.
Eggs– They create structure and stability within the batter and add moisture.
Vanilla Extract– Pure extract adds flavour to the blondie batter.
Mini Eggs– You use favourite brand of mini chocolate eggs.
Tips for making these Blondies
Before you start baking , prepare your square baking tin by greasing and then lining with baking or parchment paper. Leave an overhang to make removing the blondie from the tin easy. If you haven’t got baking paper, lightly grease and flour the sides and bottom of your cake tin.
Measure your ingredients with a scale. They provide more accurate results Measuring via volume can produce different results. Incorrectly measured dry ingredients (like flour) will make the blondies dry.
Use a combination of light brown sugar and granulated sugar. Dark brown sugar can also be used in place of light brown.
Brown your melted butter. This adds a nutty flavour to the batter. The melted butter also produces a blondie which is both buttery and chewy. Allow the melted butter to cool before before adding the eggs to it.
Use room temperature eggs. They disperse more evenly into the batter.
Crush some of the mini eggs and add to the batter. Gently press some whole mini eggs into the batter.
Blondies are slightly under baked. Leave to cool for at least an hour before cutting into bars.
For more Easter Bakes, check these out:
How To Make Mini Easter Egg Blondies
- 235 grams (1½ cups) plain flour
- ½ teaspoon salt
- 170 grams (3/4 cup) unsalted butter, melted
- 200 grams (1 cup) light brown sugar
- 100 grams (½ cup) caster or granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 200 grams mini Easter Eggs
- Preheat the oven to 160°C. Grease and line the bottom and sides of an 8-inch (20-cm) square baking tin with baking paper, leaving an overhang for easy removal. Set aside.
- In the large bowl. whisk together flour and salt. Set aside.
- Place sliced butter ( butter is sliced so that it melts faster and evenly) in a saucepan over medium to low heat. Slowly melt the butter until it is foamy on the surface. Keep stirring until light brown specks begin to form and you smell a nutty aroma. Remove from heat and and pour into a small bowl with all the bits. Leave it to cool .
- In a large bowl, combine the brown butter, brown sugar and granulated sugar and stir with a wooden spoon or spatula until combined. Mix in the eggs and vanilla extract until fully combined.
- Add the flour mixture and mix until just combined. Fold in half of the mini eggs into the batter, Pour the batter into the prepared tin and spreading it evenly with a spatula or the back of spoon. Gently press in the remaining mini eggs into the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the centre comes out almost clean or with a few moist crumbs. Transfer to a wire rack and leave to cool completely.
- Using a sharp knife, cut into 2 inch square. Store in an airtight container at room temperature for up to 3 days.