Can I use regular flour instead of gluten-free flour?

Absolutely! If you don't need these to be gluten-free, you can substitute all-purpose flour in equal measure and omit the cornstarch. The texture will be slightly different but equally delicious.

My blondies turned out too cakey. What went wrong?

Cakey blondies usually mean they were overbaked or had too much leavening. Next time, try reducing the baking time by 2-3 minutes and double-check your baking powder measurement.

Can I use different chocolate candies in this recipe?

Definitely! Any similar chocolate candies will work wonderfully. Just make sure they're gluten-free if that's a concern. M&Ms, chocolate chips, or chopped chocolate bars are all great alternatives.

My blondies sank in the middle. How can I prevent this?

Sinking usually happens when blondies are underbaked or when the oven temperature is too high. Make sure your oven is correctly calibrated, and try baking them for a few minutes longer next time.

Gluten-Free Mini Egg Blondies Recipe

Name: Gluten-Free Mini Egg Blondies Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour blend (144g); 2 tbsp cornstarch (16g); 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted (113g); 1 cup brown sugar, packed (200g); 1 large egg, room temperature (50g); 1 egg yolk, room temperature (18g); 2 tsp vanilla extract; 1 cup gluten-free mini chocolate eggs, divided (190g)

These Gluten-Free Mini Egg Blondies are a game-changer for anyone craving a delicious treat without the gluten. Buttery, chewy, and studded with colorful chocolate eggs, these blondies offer the perfect balance of sweetness and texture. They’re incredibly simple to make, requiring just basic ingredients and minimal prep time—perfect for satisfying your sweet tooth without spending hours in the kitchen!

Why You’ll Love This Recipe

Gloriously Simple: Even if you’re new to gluten-free baking, these blondies are practically foolproof. Mix, bake, cool, and enjoy!
Perfect Texture: These blondies have that ideal chewy center with slightly crisp edges that make you go back for seconds (maybe thirds).
Festive Appearance: The colorful mini eggs make these blondies visually appealing—great for spring celebrations, Easter, or whenever you need to brighten someone’s day.
Quick Preparation: From start to finish, these treats can be ready in under an hour—most of which is hands-off baking time.

Ingredients You’ll Need

Gluten-free all-purpose flour blend: The foundation of our blondies. Different brands can yield slightly different results, so stick with one you trust.
Cornstarch: Adds tenderness and helps create that perfect chewy texture we’re looking for.
Baking powder: Provides just the right amount of lift without making these cakey.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Melted butter creates a richer, more intense flavor than simply using softened butter.
Brown sugar: Brings moisture, caramel notes, and that classic blondie flavor. Don’t substitute with white sugar!
Eggs: Provide structure and richness. Using a whole egg plus an extra yolk creates the perfect fudgy texture.
Vanilla extract: Adds depth of flavor that complements the buttery, caramel notes.
Gluten-free mini chocolate eggs: The star ingredient! They add color, texture, and chocolate goodness throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these blondies? Here are some delicious ideas:

White Chocolate Wonder: Add white chocolate chips alongside the mini eggs for extra sweetness.
Nutty Delight: Fold in a half cup of chopped walnuts or pecans for added crunch and flavor.
Coconut Twist: Mix in 1/2 cup of toasted coconut flakes for a tropical flair.
Caramel Swirl: Drizzle some caramel sauce into the batter before baking for pockets of gooey caramel.
Seasonal Switch: Swap the mini eggs for other gluten-free candies depending on the season—try peppermint candies for Christmas or candy corn for Halloween.

How to Make Gluten-Free Mini Egg Blondies

Step 1: Prepare Your Space

Preheat your oven to 325°F (180°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, and salt until well combined.

Step 3: Create the Base

In a large bowl, mix the melted butter and brown sugar until thoroughly combined. The mixture should be smooth and glossy.

Step 4: Add Wet Ingredients

Add the egg, egg yolk, and vanilla extract to your butter mixture. Stir until the mixture is smooth and well incorporated.

Step 5: Combine Wet and Dry

Add your dry ingredients to the wet mixture, stirring until no streaks of flour remain. The batter will be quite thick—that’s exactly what we want!

Step 6: Prepare the Eggs

Roughly chop about three-quarters of your mini chocolate eggs into pieces. Leave the remaining quarter whole for topping.

Step 7: Add the Chocolate

Fold the chopped mini eggs into your batter, distributing them evenly throughout.

Step 8: Fill the Pan

Transfer the batter to your prepared pan, spreading it evenly with a spatula. Press the reserved whole mini eggs gently into the top of the batter.

Step 9: Bake to Perfection

Bake for 25-29 minutes. You’ll know they’re done when the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Step 10: Cool and Cut

Allow the blondies to cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Cut into squares once they’re cool enough to handle.

Pro Tips for Making the Recipe

Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make your blondies tough.
Watch the Baking Time: The difference between fudgy and dry blondies can be just a few minutes. Start checking at the 25-minute mark.
Room Temperature Eggs: This might seem fussy, but room temperature eggs incorporate much better into the batter.
Cool Completely for Clean Cuts: For picture-perfect squares, allow the blondies to cool completely before cutting.
Measuring Gluten-Free Flour: For best results, measure by weight (grams) rather than volume if you have a kitchen scale.

How to Serve

These blondies are wonderfully versatile when it comes to serving:

Simple Serving

Enjoy them as is for a delightful treat with afternoon tea or coffee.

Dessert Upgrade

Warm a blondie slightly and top with a scoop of vanilla ice cream and a drizzle of caramel sauce for an elevated dessert.

Gift Giving

Stack a few blondies in a cellophane bag tied with a pretty ribbon for a thoughtful homemade gift.

Special Occasions

Arrange on a platter with other gluten-free treats for a beautiful dessert table at parties or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Store blondies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing

These blondies freeze beautifully! Wrap individual pieces tightly in plastic wrap, then store in a freezer-safe container for up to 3 months.

Reheating

For that fresh-baked taste, warm refrigerated or frozen blondies in the microwave for 10-15 seconds before serving.

FAQs

Can I use regular flour instead of gluten-free flour?

Absolutely! If you don’t need these to be gluten-free, you can substitute all-purpose flour in equal measure and omit the cornstarch. The texture will be slightly different but equally delicious.
My blondies turned out too cakey. What went wrong?

Cakey blondies usually mean they were overbaked or had too much leavening. Next time, try reducing the baking time by 2-3 minutes and double-check your baking powder measurement.
Can I use different chocolate candies in this recipe?

Definitely! Any similar chocolate candies will work wonderfully. Just make sure they’re gluten-free if that’s a concern. M&Ms, chocolate chips, or chopped chocolate bars are all great alternatives.
My blondies sank in the middle. How can I prevent this?

Sinking usually happens when blondies are underbaked or when the oven temperature is too high. Make sure your oven is correctly calibrated, and try baking them for a few minutes longer next time.

Final Thoughts

These Gluten-Free Mini Egg Blondies are proof that gluten-free baking can be both simple and scrumptious. With their buttery flavor, chewy texture, and pops of chocolate from the mini eggs, they’re bound to become a favorite in your recipe collection. Whether you’re serving them at a spring celebration or simply treating yourself on a Tuesday afternoon, these blondies bring joy in every bite. Happy baking!