These Mini Egg Blondies are essentially just my Butterscotch Squares recipe with Mini Eggs instead of nuts. I wanted to bake something for Easter and as everyone loves Mini Eggs, or at least everyone in the Traybakes’ household, this seemed the perfect modification. I’ve added Mini Eggs to my Toffee Rice Krispie Treats recipe in the past, and that has worked well, and is a great recipe if you want to really see the Mini Eggs in your bake. With these Mini Egg Blondies, they do tend to lose their color as they bake. But you are still left with large chunks of chocolate studded throughout each slice.
I’ve increased the quantities in this recipe to give you more decadent Mini Egg Blondies. As I noted on my previous Blondie/Butterscotch Squares post, the original recipe is definitely more old-school than the modern, chunkier traybakes and bars that we get now.
It’s a simple recipe and you don’t even need to get your mixer out. Just melt the butter and sugar and mix in the rest of the ingredients. You could even melt the butter in the microwave, if you wanted. Just be sure to add the egg slowly and stir quickly as you don’t want scrambled eggs in your blondies!
Mini Egg Blondies
- 4 oz or 110g butter
- 10 oz or 285g brown sugar
- 2 eggs
- 8 oz or 225g chocolate Mini Eggs
- 6 oz or 175g plain flour (all-purpose flour)
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- Preheat oven to 350F/180C and line an 8inch/20cm tin with baking parchment.
- Heat the butter and sugar in a saucepan over a low heat until the butter has melted, stirring frequently. Do not let it boil and continue to cook gently for 2-3 minutes more.
- Cool this mixture slightly, then beat in the eggs and vanilla.
- Sift the flour, baking powder and salt and stir into the mix with the Mini Eggs.
- Pour into your lined tin.
- Bake at 350F/180C for 25-30 minutes.
- Leave to cool in the tin, then cut into squares and enjoy!