Mini Egg Blondies
These easy and tasty Mini Egg Blondie Bars studded with milk chocolate chips and crushed mini eggs, make the perfect Easter chocolate treat!
Following on from the success of last years Mini Egg Crunch Bars (aka Easter Rocky Road) and not forgetting the Mini Egg Cookies, I wanted to develop a new mini egg creation in time for Easter (we much prefer mini eggs to creme eggs in this house!).
These Mini Egg Blondies are squidgy, chocolatey and absolutely yummy, and would make an ideal bake for the Easter weekend.
TOP TIPS FOR MAKING MINI EGG BLONDIES
- The mixture is very sticky, so I found it easier to press it into the tin with my hand. Make sure you spread it out to all the corners.
- I added 100g milk chocolate chips to the mixture but you could add white or dark chocolate chips if you prefer.
- Reserve some of the mini eggs for scattering on top, but make sure you press them into the mixture slightly to stop them burning.
- These bars freeze really well so make a batch now and pull them out over the Easter weekend, for your family and friends to enjoy.
OTHER EASTER RECIPES YOU MIGHT LIKE
- MaltEaster Bunny and Mini Egg White Chocolate Cheesecake from Mummy Mishaps
- Creme Egg Malteser Chocolate Tiffin Bundt Cake from Lavender and Lovage
- Creme Egg Stuffed Brioche from A Mummy Too
- Chocolate Easter Bark from Taming Twins
- Creme Egg Cookies from Fab Food 4 All
- Bakewell Blondies from Jam and Clotted Cream
TRY THIS NEXT!
These no bake Malteser tiffin bars are another yummy chocolate treat. Great for kids birthday parties!
Back to this recipe and if you'd like to find out how to make these Mini Egg Blondies, read on for the recipe!
Back to this recipe and if you'd like to find out how to make these Mini Egg Blondies, read on for the recipe!
MINI EGG BLONDIES
Yield: 12
Mini Egg Blondies
Prep time: 20 MCook time: 20 MTotal time: 40 M
Mini Egg Blondies studded with milk chocolate and crushed mini eggs
Ingredients:
- 275g Plain Flour
- 1 TSP Bicarbonate of Soda
- 115g Butter, melted
- 75g Golden Caster Sugar
- 125g Light Brown Sugar
- 2 Eggs
- 1 TSP Vanilla Extract
- 300g Mini Eggs, chopped
- 100g Milk Chocolate Chips
Instructions:
- Preheat the oven to 190°c (170°C fan) and line a 20cm square tin with baking paper.
- Sieve the flour into a large bowl and stir through the bicarbonate of soda, set aside.
- In another bowl, mix together the melted butter and sugars (I use an electric whisk for this) until creamy. Stir in the eggs and vanilla extract.
- Mix the wet ingredients into the flour and stir until a soft sticky dough like mixture is formed. Stir through the mini eggs and choc chips (reserving a handful of mini eggs for the top), then press the mixture into the tin, scattering the reserved mini eggs on top.
- Bake for 20 mins and allow to cool overnight before cutting into squares.
Calories
400.34
400.34
Fat (grams)
19.81
19.81
Sat. Fat (grams)
11.78
11.78
Carbs (grams)
54.16
54.16
Fiber (grams)
2.28
2.28
Net carbs
51.88
51.88
Sugar (grams)
33.69
33.69
Protein (grams)
5.12
5.12
Sodium (milligrams)
87.52
87.52
Cholesterol (grams)
53.52
53.52
Calories and nutrition for 1 serving
ooooh you had me at Mini Eggs Beth! These are right up my street and would not last long around me x
ReplyDeleteThe first batch I made went within the day! They are really yummy
DeleteJust as well these aren't anywhere near me, or I might just demolish the lot. Love blondies and mini eggs are rather irresistible too. Have pinned.
ReplyDeleteBTW - if you make anything chocolatey this month, don't forget We Should Cocoa.