It’s almost Easter! And I love creating fun and surprising variations of some of my favorite recipes. Today I’m sharing my take on Easter egg blondies. Blondies are one of my favorite takes on brownies. And these are not only fun to serve at Easter but they’re also great for using leftover easter candy.
For making these chewy blondies I use Cadbury mini eggs. You can’t actually buy those where I live (the Netherlands) but I got a good supply of the mini cadbury eggs last year when I was in Chicago.
I was there around the same time of year and so the stores where packed with all sorts of Easter goodies. I packed a good portion of my suitcase full of the mini cadbury eggs as well as the pastel m&m and other sweet treats.
With the cute mini eggs I made these delicious blondie bars and I also made my new favorite chocolate chip cookies. (recipe will be up soon!)
Making this easy blondie recipe is not complicated. In case you don’t know the difference between blondies and brownies…. it’s pretty self explanatory.
Brownies are brown and blondies are blond. The color speaks for itself. But basically blondies are brownies without the chocolate. You can make white chocolate blondies of course, but the basic blondie does not need chocolate for the batter.
Blondies are a perfect treat and the best part is that adding the cadbury eggs gives the blondies an extra bit of crunch.
For full details check the recipe card but you will need the following ingredients at room temperature:
To make the blondies you start by melting the butter. Add the melted butter with the sugar into a large bowl or use a stand mixer. Mix it with an electric mixer until smooth and creamy.
Now add the eggs one by one, mixing in between. Mix the vanilla extract in and the last step is to add the rest of the dry ingredients (flour and salt).
Next up: you will want to chop the eggs a bit smaller. Even though they are already small, it’s easier to eat and cut if you break them up a bit. Fold them into the blondie batter with a rubber spatula.
Now pour the blondie mixture into a square baking pan lined with parchment paper and use the spatula – if needed – to spread the mixture evenly. Sprinkle a few more of the eggs on top of the blondie batter and place in the preheated oven.
Now bake the blondies for approximately 25-30 minutes. The top should have a crisp thin layer and the inside can still be a bit wobbly. Always make sure to let it cool down completely before slicing.
A good blondie (or brownie) is crispy on the outside and fudgy on the inside.
No you can’t. While you can use a cake tester for a regular cake recipe, in this case you don’t want the tester to come out completely dry as that will mean the blondies are overcooked. So you will have to use your eyes and common sense for deciding if they are cooked enough. The top should feel dry and if you hold the pan it shouldn’t wobble excessively if you’re shaking it (gently!)
Not too long! You want it to just come together and that’s enough mixing. You could even use a spatula.
You can store them in an airtight container for about a week. Make sure to not put them into a fridge. That will dry out the blondies. Freezing is also an option for up to three months.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
