Irresistibly Chewy Mini Egg Blondies: Your New Easter Favorite
These Mini Egg Blondies are a vibrant and chewy treat perfect for Easter celebrations.
Servings 16 squares
Calories 180kcal
Equipment
- 9x9-inch baking pan
- Parchment Paper
- large bowl
- hand mixer
- ziplock bag
- Rolling Pin
Ingredients
For the Blondie Base
- 1 cup Salted Butter Use unsalted if desired, adding a pinch of salt.
- 1 cup Light Brown Sugar Can substitute with dark brown sugar for deeper flavor.
- 1/2 cup Granulated Sugar No direct substitution needed.
- 2 teaspoons Vanilla Extract Consider using vanilla bean paste for richer taste.
- 2 Large Eggs No substitutes recommended for best results.
- 1 cup All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend.
- 1 teaspoon Baking Powder Do not substitute with baking soda.
- 1/2 teaspoon Kosher Salt Reduce if using table salt.
For the Mini Eggs
- 1 cup Mini Eggs Add other chocolate candies for variation.
Instructions
How to Make Mini Egg Blondies
- Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
- Combine the melted butter, light brown sugar, granulated sugar, and vanilla extract in a large bowl. Mix until smooth.
- Add the large eggs, mixing on low speed until just incorporated.
- Whisk together the flour, baking powder, and kosher salt in a separate bowl. Fold this into the wet ingredients.
- Crush your mini eggs in a ziplock bag and mix into the batter, saving a handful for the top.
- Spread the batter in the pan. Press reserved mini eggs into the surface.
- Bake for 25-30 minutes until edges are golden and a toothpick comes out mostly clean.
- Cool completely in the pan before slicing into squares.
Notes
Store in an airtight container at room temperature for up to 1 week, or freeze for later enjoyment.