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

Description

These Mini Egg Blondies are a delightful dessert that combines a buttery blondie base with the crunch of festive mini eggs. Perfect for spring celebrations, Easter gatherings, or whenever you’re craving a rich and chewy treat, these blondies come together quickly and promise indulgent bites filled with chocolatey goodness.

Ingredients

Units Scale

Wet Ingredients

1/2 cup salted butter, softened
1 cup dark brown sugar, packed
2 large eggs
1 tsp vanilla extract

Dry Ingredients

1 cup all-purpose flour
1/4 tsp baking powder
1 tsp cornstarch

Add-ins

1 cup mini eggs

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with aluminum foil, ensuring to leave some overhang for easy removal, and set it aside for later.
Prepare the Batter
In a medium-sized mixing bowl, use a hand or stand mixer to beat the butter and dark brown sugar together until the mixture is light and fluffy. This step helps create the blondie’s soft texture. Then, mix in the eggs and vanilla extract until well incorporated.
Add Dry Ingredients
Gradually add in the flour, baking powder, and cornstarch to the wet mixture. Stir until just combined, ensuring not to overmix. The cornstarch helps give the blondies their tender chew. Finally, fold in the mini eggs, distributing them evenly throughout the batter.
Assemble in Pan
Press the blondie batter evenly into the prepared baking pan. Use a spatula to smooth the top, ensuring an even thickness for consistent baking.
Bake
Place the pan in the preheated oven and bake for 20-25 minutes or until the top looks firm and slightly golden brown. Avoid overbaking to keep the blondies soft and chewy.
Cool and Slice
Once baked, remove the pan from the oven and let the blondies cool completely in the pan. Once fully cooled, lift them out of the pan using the foil overhang and cut into 16 squares. Serve and enjoy!

Notes

For a more vibrant appearance, lightly crush some of the mini eggs before adding them to the batter.
Don’t overbake the blondies; they should remain soft and slightly gooey in the center when done.
These blondies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Warm individual squares in the microwave for a few seconds for a soft, gooey texture.

Nutrition

Serving Size: 1 square
Calories: 180
Sugar: 18g
Sodium: 75mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26
Fiber: 0g
Protein: 2g
Cholesterol: 35mg