Easter Mini Egg Golden Blondies

Easter Mini Egg Golden Blondies… the perfect bake for a long Easter weekend. So simple and a little indulgent, soft and gooey in the middle with a brownie-type crust and irresistible mini eggs.

If you’ve found yourself asking “what can I bake with mini eggs”, then look no further! They’re so much better eaten in baked goods than on their own in my opinion.

Blondies are definitely a new part of my repertoire, as we’ve always been a big brownie family – my Mum making them frequently when we were growing up and every Easter.

What’s the difference between blondies and brownies? Many people will tell you that brownies have milk or dark chocolate whilst blondies use white chocolate, but this isn’t really the truth. The unique quality that makes blondies what they are is the use of brown sugar, which combines with butter to create a completely mesmerising flavour. Think molasses, caramel or butterscotch.

So… do you have to use white chocolate in your blondies? Absolutely not, and I’m proving just that with this recipe.

How to make Easter Mini Egg Golden Blondies

What you’ll need:

• 250 dark brown sugar
• 215g unsalted butter
• 275g plain white flour
• 3 medium eggs
• 1 tbsp vanilla paste
• 200g mini eggs

How to:

• In a pan on low heat, melt your sugar and butter together until combined. Set aside and allow to sit until completely cooled (to room temperature). Mine took about 30-40 minutes.
• Line a 20cm x 20cm baking pan
• Heat your oven to 190C
• Once your sugar/butter mixture has cooled, combine the eggs and vanilla with the sugar mix – stir until combined, don’t over mix or ‘beat’ it
• Mix in your flour
• Add about 80% of the mini eggs, reserving some for topping
• Pour the mixture into the lined baking pan
• Add the remainder of the mini eggs on top
• Bake for 25-30 minutes
• Let them sit for 5-10 minutes before slicing into squares – the centre is supposed to still be soft and gooey!

TIPS!

• I like to use 100% dark brown sugar, as it given a delicious molasses type flavour but if you don’t have it, you could use light brown instead or a mixture of both
• You can either leave your mini eggs whole or chop some of them up into halves, I cut about a quarter of mine up before adding
• These blondies are not designed to rise in the oven – don’t expect them to
• Blondies are meant to stay soft and gooey + relatively dense, the clean skewer method won’t tell you if these are cooked, in fact you would want the skewer to be sticky when removed!

In the mood for more baking? Why not try:

Our Spiced Apple Loaf Cake with Sweet Cinnamon Sugar