Can I use regular-sized Mini Eggs instead of the mini version?

Absolutely! Just give them a rough chop before adding to the batter. This helps distribute the chocolate more evenly and makes the blondies easier to cut into neat squares.

Why did my blondies turn out cakey instead of chewy?

The most common culprit is overmixing the batter after adding the flour, which develops too much gluten. Mix just until the flour disappears, and make sure you're not overbaking them - they continue to set as they cool.

Can I double this recipe for a larger batch?

Yes! Double all ingredients and bake in a 9x13 inch pan. You may need to add 5-7 minutes to the baking time, but still watch carefully and check with a toothpick.

How do I know when the blondies are done baking?

Look for golden edges that are just beginning to pull away from the sides of the pan, while the center should look set but not dried out. A toothpick inserted in the center should come out with a few moist crumbs. Remember, they'll continue to firm up as they cool.

Mini Egg Blondies Recipe

Name: Mini Egg Blondies Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup salted butter, softened; 1 cup dark brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/4 tsp baking powder; 1 tsp cornstarch; 1 cup mini eggs

These Mini Egg Blondies are the ultimate sweet treat that combines the buttery richness of classic blondies with colorful Mini Eggs for a delightful burst of chocolate in every bite. With a perfectly chewy texture and golden edges, this easy-to-make dessert comes together in just 25 minutes, making it an ideal treat for spring celebrations or whenever you need a quick and impressive dessert!

Quick to Make: From mixing bowl to table in less than 30 minutes – perfect for last-minute dessert cravings!
Simple Ingredients: Uses pantry staples you likely already have on hand, plus those irresistible Mini Eggs.
Crowd-Pleaser: The combination of chewy blondie and crunchy chocolate candy makes these impossible to resist – everyone will ask for the recipe.
Versatile: Perfect for Easter gatherings, bake sales, or anytime you want to transform ordinary blondies into something special.

Ingredients You’ll Need

Salted Butter: Creates that rich, buttery base that makes blondies so irresistible. The salt balances the sweetness perfectly.
Dark Brown Sugar: Brings deep caramel notes and that signature chewiness to your blondies. It’s what gives them their beautiful golden color and moist texture.
Eggs: The binding agent that gives structure while keeping everything moist and tender.
Vanilla Extract: Adds that warm, aromatic flavor that enhances all the other ingredients.
All-Purpose Flour: The foundation of our blondies – no need for fancy flours here!
Baking Powder: Just a touch helps give a slight lift without making them cakey.
Cornstarch: The secret ingredient that makes these blondies extra soft and tender.
Mini Eggs: The star of the show! These candy-coated chocolate eggs add color, crunch, and chocolate goodness throughout the blondies.

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

Different Mix-ins

Swap out half the Mini Eggs for white chocolate chips, butterscotch chips, or toasted nuts for interesting flavor combinations.

Seasonal Twists

Replace Mini Eggs with M&Ms for a year-round treat, or use holiday-colored candies for different celebrations.

Double Chocolate

Add 1/4 cup cocoa powder to the batter for a chocolate blondie base that contrasts beautifully with the Mini Eggs.

Salted Caramel

Drizzle with salted caramel sauce before serving for an indulgent dessert that’s perfect with vanilla ice cream.

How to Make Mini Egg Blondies

Step 1: Prepare Your Pan

Preheat your oven to 350°F. Line an 8×8 baking pan with aluminum foil, leaving some overhang for easy removal. A light spray of cooking oil on the foil prevents sticking.

Step 2: Create Your Batter

In a medium bowl, beat the softened butter and dark brown sugar until the mixture becomes light and fluffy – about 2-3 minutes. The texture should look almost whipped. Add the eggs and vanilla, mixing until completely combined and smooth. The batter should look glossy at this stage.

Step 3: Add Dry Ingredients

Gradually add the flour, baking powder, and cornstarch, mixing gently until just incorporated. Be careful not to overmix – stop as soon as the flour disappears into the batter. This keeps your blondies tender!

Step 4: Fold in Mini Eggs

Gently fold in those colorful Mini Eggs, reserving a small handful to sprinkle on top if desired. The folding motion preserves the candy coating and distributes them evenly.

Step 5: Bake to Perfection

Press the mixture into your prepared pan, smoothing the top with a spatula. If you saved some Mini Eggs, sprinkle them on top now and press them lightly into the batter. Bake for 20-25 minutes until the top is golden and set. The center might seem slightly underdone, but it will continue cooking as it cools.

Step 6: Cool and Cut

Allow the blondies to cool completely in the pan. This is crucial! Cutting too soon will give you a gooey mess. Once cooled, lift out using the foil overhang and cut into squares on a cutting board.

Pro Tips for Making the Recipe

Don’t Overmix: Once you add the flour, mix just until combined to avoid tough blondies.
Check Early: Every oven is different, so start checking at 18 minutes. You want the edges golden and the center just set.
The Toothpick Test: When inserted in the center, a toothpick should come out with a few moist crumbs, not completely clean (which would mean they’re overbaked).
Crush Some Eggs: For more chocolate distribution, lightly crush about 1/3 of the Mini Eggs before adding them to the batter.
Room Temperature Ingredients: Make sure butter and eggs are at room temperature for the smoothest batter.

How to Serve

Perfect Pairings

Serve slightly warm with a scoop of vanilla ice cream for a delightful contrast of warm and cold.

Dessert Platter

Cut into smaller squares and arrange on a platter with fresh berries and whipped cream for a beautiful dessert spread.

Coffee Companion

These blondies pair perfectly with a cup of coffee or tea for an afternoon treat.

Gift Giving

Stack a few in a cellophane bag tied with ribbon for a heartfelt homemade gift.

Make Ahead and Storage

Storing Leftovers

Store completely cooled 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 squares in plastic wrap, then place in a freezer bag for up to 3 months. This way, you can enjoy a treat whenever the craving strikes.

Reheating

Thaw frozen blondies at room temperature, or for a fresh-baked experience, warm in the microwave for 10-15 seconds before serving.

FAQs

Can I use regular-sized Mini Eggs instead of the mini version?

Absolutely! Just give them a rough chop before adding to the batter. This helps distribute the chocolate more evenly and makes the blondies easier to cut into neat squares.
Why did my blondies turn out cakey instead of chewy?

The most common culprit is overmixing the batter after adding the flour, which develops too much gluten. Mix just until the flour disappears, and make sure you’re not overbaking them – they continue to set as they cool.
Can I double this recipe for a larger batch?

Yes! Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-7 minutes to the baking time, but still watch carefully and check with a toothpick.
How do I know when the blondies are done baking?

Look for golden edges that are just beginning to pull away from the sides of the pan, while the center should look set but not dried out. A toothpick inserted in the center should come out with a few moist crumbs. Remember, they’ll continue to firm up as they cool.

Final Thoughts

These Mini Egg Blondies are the perfect balance of simplicity and indulgence – chewy, buttery bars studded with colorful chocolate eggs that add both visual appeal and delicious flavor. Whether you’re making them for Easter celebrations or just because you deserve a special treat, I guarantee these will disappear quickly! The best part? They’re almost impossible to mess up, making them perfect for bakers of all skill levels. Go ahead and try them – you might just find your new favorite dessert!