Annie's Noms

Dessert with a sprinkle of beauty.

Mini Egg Blondies

By

Mini Egg Blondies

Easter baking is well under way here!

After Mini Egg-gate last year I decided to stock up. Seriously it was like a mini egg raid last year, every shop I went to had none at all!

As soon as they started with the Easter chocolate I bought like 8 bags, then I bought creme eggs, milky bar eggs, milky bar buttons, M&M;’s… Don’t judge.

It’s not like I eat all of them, I just get creative in the kitchen. My boyfriend and I have come to the conclusion that I am a chocolate hoarder. I have cupboards of chocolate and we also have loads in the spare room as we’ve run out of room in the kitchen… :O

Whenever we go shopping I’m like “Oooh I can bake cookies with that!”

I do…. eventually. Just takes some time to get through the back log of recipes I’ve written or seen that I want to make and all the chocolate we have piled up.

Anyway I made Mini Egg Blondies. When I make brownies I want them to be proper brownies, intense and fudgy, not cakey. I decided I wanted the same for these blondies. A lot of blondie recipes start with beating the butter and sugar, but this isn’t how I ever start brownies off, they start with melted chocolate and melted butter and so I wrote the recipe myself so I could have melted chocolate and butter in them 🙂

Mini Egg BlondiesMini Egg Blondies
Print

Mini Egg Blondies

Soft and chewy blondies packed with Cadbury Mini Eggs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 100 g good quality white chocolate, I used Green & Blacks
  • 150 g unsalted butter
  • 150 g plain flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 200 g Cadbury mini eggs
  • 200 g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 180 degrees C and grease and line your baking tin.
  2. Break the white chocolate up and place into a heatproof bowl and add in the butter.
  3. Place in the microwave in 20 second increments, stirring between each one until melted. Make sure you mix it well between each heating in the microwave as chocolate can keep its shape, but actually be melted. Alternatively you can set the bowl over a small saucepan of simmering water and stir until melted.
  4. Place the flour, baking powder, salt and mini eggs into a medium bowl and mix. Leave to one side.
  5. Place the caster sugar, eggs and vanilla into a large bowl or the bowl of your stand mixer and mix until light and fluffy, about 1 minute on med-high speed.
  6. Pour in the melted chocolate mix.
  7. Mix until well combined and smooth.
  8. Add in the dry ingredients and mix until well combined and smooth.
  9. Place batter into your lined cake tin and level off with a spoon or spatula.
  10. Place in the oven for 20-25 minutes until slightly puffy and an inserted skewer comes out with a few crumbs on it.
  11. Leave to cool in the tin completely before slicing. Once cooled cut into 9-12 pieces.
  12. Blondies will keep in an airtight container at room temperature for 4 days.

Recipe Notes

Recipe by Annie

Enjoy 🙂

I link up at these great Link Parties!

Comments

  1. Robin says

    Annie –

    These just popped up on my Pinterest; they look fantastic! Plus those little eggs are absolutely adorable! I love finding new bloggers and recipe ideas, so thank you!

    Feel free to check out my blog for some inspiration of your own! 😀
    http://www.typeabaker.com

    Keep on baking
    Robin @ Type-A Baker

  5. Miz Helen says

    Annie, these are just adorable blondies, they look delicious! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Wendy says

    I love a chewy blondie and these mini eggs provide the perfect crunch and chocolate. 🙂

  21. Krista Low says

    These look so fun for Easter. I love the Eggs you can only get this time of year. This looks like a great recipe. I just pinned! Thanks for sharing 🙂

  22. Erin D. says

    This looks amazing! I've never had these mini eggs but they sound good enough. 🙂 And the blondies look like they have a great texture!

    Oh and I'm a chocolate and almost all baking ingredients hoarder. Happy I'm not alone!

  24. Jocelyn says

    Those look so delicious and not cakey at all! I had to laugh as I was reading your post…I am a chocolate hoarder too. Every time I go to the store I come home with more candy or chocolate that I am going to "make cookies with" …my hubby tells me I have a slight problem 🙂 Haha! Can we be chocolate besties because at least I know you understand that chocolate addiction!

  25. Kimberly @ A Night Owl says

    Thanks for linking up at the Create & Inspire Party last week! Tonight we're featuring YOU! Would love to have you back to link up something new! xo, Kimberly

  26. Emily Thompson says

    super cute recipe! Looks yummy too! Thanks for linking up to tasteful Tuesdays at Nap-timecreations. I would love to see you add my button to your party page so I can feature you! :o)

  35. Annie Standing says

    Woo yay for another chooclate hoarder and actually yea I'm pretty bad with most baking ingredients too! I always have commercial sized bags of sugar and 20 bags of flour haha!

  37. Annie Standing says

    Haha so glad I'm not alone!! Yes we can definitely be chocolate besties, we should create a group – Chocolate Hoarders Anonymous! 😀

Recent recipes

These Strawberry Cheesecake Jars are ready to eat in 10 minutes and are bound to satisfy your sweet tooth! They're dairy free, full of flavour and can be made ahead of time!
These Pineapple Coconut Overnight Oats are creamy, filling and full of flavour. Desiccated coconut, coconut milk and chunks of pineapple make this one seriously delicious way to start the day!
These light and fluffy Raspberry Dark Chocolate muffins are delicious and vegan! Jam packed with dark chocolate and fresh raspberries, they're easy to make and great on the go!