chocolate · Easy Bakes · Occasion

Mini Egg Blondies

It’s Easter weekend! The weather is gorgeous and it’s time for a few days to relax with lots of food and drink. As the holiday revolves around chocolate, it would be rude not to bake something gooey and chocolatey. This bake was an idea sent to me by my friend, what better way to catch up than baking a proper treat!

I have never made blondies before but I just treated them as if I was baking brownies- this rule seemed to work well. Safe to say they are one of the easiest bakes I have made so if you’re a beginner at baking this is an ideal thing to start with. So long as you don’t over mix your batter and get the baking time just right you’re on to a winner.

The results are super gooey, caramelly blondies with mini eggs running through them for some chocolatey gooeyness too! If you’re wanting something really chocolatey just add some chocolate chips to the mix as well.

These are great small size bars to go with a cup of tea or as a different Easter treat to a chocolate egg! The recipe can also act as a base for a blondie if you just swap and mini eggs for something else like chocolate chips or m and ms as an example you can create your own blondie!

The recipe is inspired and adapted from’if you give a blonde kitchen’.



  • 125g Plain Flour
  • 1/2 Teaspoon of Baking Powder
  • 113g of Margarine
  • 200g Light Brown Sugar
  • 1 Teaspoon of Vanilla Extract
  • 1 Egg
  • 200g Mini Eggs


  1. Line and grease a baking tray 8inches x 8inches and preheat the oven 180 degrees.
  2. In a small bowl mix together the flour and baking powder
  3. Melt the butter either in a saucepan or a bowl in a microwave. Combine with the light brown sugar and beat well.
  4. Add the egg and whisk again.
  5. Add to the flour ingredients and mix until incorporated, don’t keep mixing after this
  6. Cut up the mini eggs into at least halves and fold into the mixture.
  7. Pour into the tin and level off
  8. Bake in the oven for 20 mins but check on it before this. You know when it’s just right when the edges start to crisp and golden and if you put a toothpick through it, it will have some batter on with a few crumbs.
  9. Leave to full cool before chopping up



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