Description
Delightfully sweet and chewy mini egg blondies featuring a luscious blend of white chocolate and colorful mini chocolate eggs. Perfectly golden with a soft, fudgy texture, these blondies are an ideal treat for celebrations or an everyday indulgence.
Ingredients
Wet Ingredients
- 200 g unsalted butter (cubed)
- 2 large eggs
- 1 tsp vanilla flavoring
Sugars
- 125 g golden caster sugar (or caster sugar)
- 125 g soft light brown sugar
Dry Ingredients
- 1/4 tsp salt
- 300 g plain flour
Mix-ins
- 150 g white chocolate (chopped)
- 240 g mini chocolate eggs
Instructions
- Preheat and Prepare: Preheat the oven to 180°C (160°C fan). Lightly grease and line an 8 x 8 inch square baking pan with baking paper and set aside for baking.
- Melt Butter and Sugars: Place the cubed butter, golden caster sugar, and light brown sugar in a medium saucepan over low heat. Gently melt the butter while stirring occasionally until the mixture becomes thick and glossy. Remove from heat and set aside.
- Combine Eggs and Flavoring: In a medium jug or mug, beat together the eggs, salt, and vanilla flavoring. Pour this mixture into the butter and sugar mixture, stirring until fully combined.
- Add Flour and White Chocolate: Gradually add the plain flour to the wet ingredients. Using a spatula or wooden spoon, mix until the batter is smooth and uniform. Fold in the chopped white chocolate evenly throughout the batter.
- Bake Initial Layer: Pour the blondie batter into the prepared baking pan, spreading it evenly. Place in the preheated oven and bake for 20 minutes.
- Add Mini Chocolate Eggs: After 20 minutes, carefully remove the blondies from the oven. Scatter the mini chocolate eggs on top, gently pressing them into the batter to adhere properly.
- Bake Final Stage: Return the pan to the oven and bake for an additional 15 to 18 minutes, or until the blondies are pale golden brown and set.
- Cool and Serve: Remove the blondies from the oven and allow them to cool for at least 1 to 2 hours or preferably overnight. Once cooled, cut into squares and serve.
Notes
- Using golden caster sugar adds a subtle caramel note, but regular caster sugar works fine.
- Be careful not to overbake to maintain a soft, fudgy texture.
- Pressing the mini chocolate eggs gently ensures they don’t sink completely into the batter.
- Allowing blondies to cool overnight enhances flavor and texture.
- Store blondies in an airtight container for up to 3 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
