Mini Egg Blondies

Long weekend! I am so ready to relax! Do you have any plans for the long weekend? My only plan for this weekend is to fully relax. Like, have a day where I don't feel guilty about sleeping in and watching movies all day. So far, I have been doing a fairly good job with this. Waking up at 9:30 as opposed to my usual 6 AM start time. Getting caught up watching Netflix shows for the rest of the day...while correcting tests at the same time.

Hey, baby steps. I have enough tests to mark to last me a couple of episodes more. Maybe then I can truly relax.

Now how about Easter? What are you making? I haven't any clue what we will be doing for Easter. Stores are closed today, and I am sure there will be no vegetables left when I try going shopping tomorrow. As for the main course? We still haven't figured out what we feel like eating and/or making.

At least I have got dessert covered.

Please tell me that you have lots of mini eggs in your house. This is the time of the year that I look forward to the most. Mini egg season. Forget about jelly beans, give me all of the chocolate eggs. When I bought the mini eggs and told my fiance that I was going to bake with them, he got super offended. He told me that they are far too good to bake with, and that we should just snack on them throughout the week. Which, I know from experience, only means 2 days MAX.

Since I was the one who bought them, and I wanted to make these mini eggs last as long as possible, I decided to bake with them anyways.

And we can always buy more mini eggs, right?

Mini Egg Blondies Ingredients

These Easter blondies are just made with 8 ingredients, so there is no excuse NOT to make them. All you need is:

• salted butter - softened. Or unsalted butter + ¼ teaspoon kosher salt
• brown sugar - either dark or light brown sugar works 
• large eggs
• vanilla extract ​- or vanilla paste
• all purpose flour​ - or gluten free flour for a gluten free version
• baking powder
• cornstarch - to give them a softer, chewier texture
• Cadbury mini eggs - or any another Easter chocolate eggs

Equipment

• 8 inch square baking pan
• large mixing bowl

Tips

Storage: ​Store these mini eggs blondies in an airtight container at room temperature for up to 3 days. You can store them for longer in the fridge for up to 2 weeks.

Freezing. These blondie bars freeze very well! Just place the cooled mini egg bars in a freezer bag or wrapped in aluminum foil, and store in the freezer for up to 3 months.

Swap out the mini eggs. ​Don't like mini Cadbury eggs? Swap them out for any other leftover Easter candy you may have. Alternatively, you can use chocolate chips. I personally love a mix of white chocolate chips and dark chocolate chips in these Easter egg blondies.

Line the square baking tin. ​While cooking spray works fine, it is a lot easier to extract the blondies if you like your pan with either aluminum foil or parchment paper.

More Easter Recipes

Like these Mini Egg Blondies? Then you will love these easy recipe ideas for Easter:

• Mini Egg Cookies - Cadbury egg cookies the perfect treat for a last minute Easter dessert.
• Easter Egg Chocolate Chip Cookie Cups - Mini eggs mixed with chocolate chip cookies to look like little birds nests!
• Nutella Mini Egg Mug Cake - This quick recipe is the perfect way to use up any leftover Mini Eggs
• Mini Egg Nutella Brownies - these Easter brownies are so rich and fudgy, the whole family will love them.

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Mini Egg Blondies

Easy Cadbury Mini Egg Blondies recipe. The perfect last minute dessert idea to make with your favourite Easter chocolates.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 16

Calories: 218kcal

Author: Cathleen Childs

Ingredients

• ▢ ½ cup salted butter, softened
• ▢ 1 cup dark brown sugar, packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ ¼ teaspoon baking powder
• ▢ 1 teaspoon cornstarch
• ▢ 1 cup mini eggs

Instructions

• Preheat the oven to 350°F. Line an 8×8 baking pan with aluminum foil or parchment paper, and set aside.
• In a medium bowl, beat together the butter and sugar until light and fluffy. Mix in the egg and vanilla until fully combined. Slowly mix in the flour, baking powder and cornstarch until fully incorporated. Fold in the mini eggs.
• Press the mixture into the prepared baking pan.
• Place in preheated oven for 20-25 minutes, or until the top looks firm and golden. 
• Remove from oven allow to cool in the pan completely before removing to cut into squares.

Nutrition

Calories: 218kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 77mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 249IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @ATasteofMadness1 or tag #atasteofmadness!

Thank you for reading A Taste of Madness. You can stay connected with me here: 

Bloglovin' | Twitter | Facebook | Pinterest | Instagram