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    Broken Oven Baking » Recipes » Bars & Bites

    Easy Mini Egg Blondies (Quick Easter Dessert)

    Published: Mar 9, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Mini Egg Blondies are easy, chewy blondies filled with mini Cadbury eggs instead of chocolate chips! They are colorful and have an extra sweetness from the pastel sugar coating on the outside of the candy. The best part is that they only take about 30 minutes to make from scratch!

    Top view of mini egg blondies cut into squares.

    With Easter around the corner, I've been thinking about what recipes with Cadbury mini eggs I could make, and these Easter blondies are the result! These mini egg bars have a slight caramel flavor and rich chew from brown sugar - just like classic blondies with a twist!

    Whether you make these mini egg cookie bars for your Easter celebrations or afterwards when you have extra candies on hand, they are truly delicious all year round! They're like my popular Raspberry and White Chocolate Blondies but with a festive, milk chocolate twist.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make Mini Egg Blondies
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • A creative way to use your Easter candy.
    • Chewy, caramely blondie flavor.
    • Yummy milk chocolate with a sweet, crisp sugar coating.
    • One-bowl dessert that's ready in 30 minutes.

    Ingredients

    Ingredients needed to make mini egg blondies with sprinkles.
    • Unsalted butter gives this mini eggs dessert its moist richness.
    • Brown sugar adds a subtle caramel flavor and creates a great chewiness in the blondies. I like using light brown sugar, but dark can also be used.
    • Vanilla extract is a classic flavor addition to blondies.
    • Mini eggs are what set these blondies apart. My favorite are Cadbury mini eggs, but you can use whichever Easter mini chocolate egg candies you like!
    • Sprinkles are optional and are a great way to add extra color throughout your blondies. I love how Watkins's rainbow sprinkles look with the mini eggs!

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Top your mini egg blondies with icing or decorate with pastel frosting for Easter.
    • Mix in white chocolate chips or other Easter candies, like chopped Reese's eggs, Peeps, or pastel M&Ms to your blondie batter.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    How to Make Mini Egg Blondies

    Mixing melted butter, sugars, egg, and vanilla extract in a bowl.

    Step 1: Mix melted butter, granulated and brown sugars together, then stir in the egg and vanilla extract to combine.

    Mixing blondie batter in a bowl.

    Step 2: Stir the all purpose flour, baking powder, and salt into the wet ingredients.

    Blondie batter with mini eggs and sprinkles in a bowl.

    Step 3: Fold in chopped mini eggs and sprinkles (if using) until evenly distributed. Be careful not to over-mix the batter.

    Mini egg blondie batter in an 8x8 inch pan.

    Step 4: Spread the blondie batter into a parchment-lined 8x8 inch metal pan. Top with extra mini eggs and sprinkles if desired. Bake at 350°F until the edges are tan and center is just set, about 20-25 minutes.

    Expert Baking Tips

    1. After you melt the butter, allow it to cool for about 5-10 minutes so that it combines well with the sugars and isn't too hot to cook the egg.
    2. Chop the mini eggs with a sharp knife on a cutting board or by placing them in a Ziploc bag and crushing them with a rolling pin.
    3. Use a good quality metal baking pan rather than a glass or ceramic dish.

    Recipe FAQs

    Can I use salted butter?

    Unsalted butter is preferred so that you can control the amount of salt that gets added. If you do use salted butter, decrease the amount of salt in the recipe or omit it all together.

    What can I use in place of Cadbury mini eggs?

    You can really replace the mini eggs with any candy such as M&Ms, chocolate chips, Whoppers, chopped candy bars, etc.

    A stack of mini egg Easter blondies with a bite taken out of one.

    Storage

    Room Temperature

    Mini egg blondies should stay soft and chewy in an airtight container for up to 5 days.

    Freezing Instructions

    Store fully cooled and sliced blondies in an airtight container for up to 2 months.

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      Spiced Carrot Cake with Brown Butter Frosting
    • Raspberry and White Chocolate Blondies

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Top view of mini egg blondies cut into squares.

    Easy Mini Egg Blondies (Quick Easter Dessert)

    Kayla Burton
    These chewy Mini Egg Blondies are perfect for Easter or any occasion! They're easy to make in less than 30 minutes and are filled with coated chocolate candies!
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 16 blondies
    Calories 220 kcal

    Equipment

    • 8x8 inch metal pan
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula

    Ingredients
     
     

    • 10 tablespoons unsalted butter measured then melted and cooled
    • ½ cup brown sugar light or dark, packed
    • ¼ cup granulated sugar
    • 1 large egg room temperature
    • 1½ teaspoons vanilla extract
    • 1⅓ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup mini chocolate eggs chopped (I used Cadbury Mini Eggs)
    • ¼ cup sprinkles optional

    Instructions
     

    • Preheat oven to 350°F and line an 8-inch square metal pan with parchment paper.
    • In a large bowl, whisk together the melted butter and sugars until well-combined and lighter in color. Mix in the egg and vanilla extract.
    • Stir the flour, baking soda, and salt into the wet ingredients. Then, fold in the chopped mini eggs and sprinkles.
    • Spread the batter evenly throughout the prepared pan and top with extra mini eggs and sprinkles (optional).
    • Bake on the middle rack until the edges start to tan and center barely jiggles (about 20-30 minutes). Remove from pan once cool, slice into squares, and enjoy!

    Video

    Notes

    Storage: Store cooled blondies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months.
    Nutrition: The provided nutrition information is an estimate for 1 blondie, assuming they're cut into 16 equal slices. Accuracy is not guaranteed.

    Nutrition

    Calories: 220kcalCarbohydrates: 29gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 102mgPotassium: 27mgFiber: 1gSugar: 20gVitamin A: 265IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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