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    Home » Recipes » Traybakes

    Published on Apr 2, 2015. Modified on Nov 10, 2024 by bakingqueen74. This post may contain affiliate links. 10 Comments

    Mini Egg Blondies

    456 shares
    • 14
    ↓ Jump to Recipe

    My Mini Egg Chocolate-Covered Blondies are blondies using muscovado sugar, with mini eggs in the mixture, and then a thick layer of chocolate on top, topped with more crushed mini eggs.   

    Mini Egg Chocolate-Covered Blondies

    I baked these last weekend with my children.

    The younger one, who is three, really enjoys standing on a chair and helping with making dinner or baking, while the older one, who is seven, seems to only like baking cakes. Who can blame her really.

    She did get a cookbook for her birthday recently and is keen to make some recipes from there, so that is promising.

    So our latest bake is an Easter one again, this time with mini eggs, well actually these were the smaller micro eggs from the supermarket this time.

    Perfect for an Easter treat!  The thick layer of chocolate cracks as you bite through to the soft cakey layer below, and the mini eggs add a splash of colour. 

    Mini Egg Chocolate-Covered Blondies

    All the lucky testers at home loved this, as you can imagine.

    The chocolate layer, which was very thick in the centre where the blondies dipped a little after baking, was my favourite part.

    It was very easy to snap a bit off the edge to nibble on. Perhaps too easy!

    Maybe next time I’ll just make some chocolate bark… Anyway, back to the blondies, and you’ll find the recipe below.

    Mini Egg Chocolate-Covered Blondies

    This recipe doesn’t take long to make and my kids loved it so why not bake some mini egg blondies this Easter!

    Mini Egg Chocolate-Covered Blondies

    More Blondie Recipes to Try

    For more blondies, have a look at these recipes:

    •  vegan peanut butter blondies from Planet Veggie
    • vanilla apricot almond blondie bites from Family Friends Food
    • gluten-free blackberry blondies from Maison Cupcake
    • raspberry and white chocolate blondies from Tin and Thyme

    Reading that list alone makes me hungry! 🙂

    Pin these blondies for later!!

    Mini Egg Blondies collage

    Recipe

    Mini egg blondies with chocolate layer and mini eggs on top, on wooden board.

    Mini Egg Blondies

    Delicious Easter treat you'll have fun baking, these are mini egg blondies with a layer of chocolate.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8
    Calories: 568kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 165 g butter
    • 190 g muscovado sugar
    • 2 medium eggs
    • 240 g self-raising flour
    • 1 tsp approx vanilla bean paste
    • A pinch of salt
    • 70 g micro or Mini eggs

    For the topping:

    • 200 g chocolate I used one bar of milk chocolate and one bar of dark chocolate
    • 50 g micro or Mini eggs
    UK Measurements – US Measurements

    Equipment

    weighing scales
    weighing scales
    mixing bowl
    mixing bowl
    spatula
    spatula

    Instructions 

    • Melt the butter in the microwave and allow it to cool.
      165 g butter
    • Place the sugar in a large bowl and pour the melted, cooled butter over it, then mix until smooth.
      190 g muscovado sugar
    • Beat the eggs, add the vanilla bean paste, and then add this to the mixture. Stir well.
      2 medium eggs, 1 tsp approx vanilla bean paste
    • Fold in the flour and salt.
      240 g self-raising flour, A pinch of salt
    • Add about 50 g of micro eggs to the mixture and stir gently to combine.
      70 g micro or Mini eggs
    • Place the mixture in a lined square silicone pan (20 cm).
    • Add the remaining 20 g of micro eggs on top.
    • Bake for 20-25 minutes at 180℃ / 350℉ until a cake tester comes out clean.
    • Allow the blondies to cool in the silicone pan.
    • Melt the chocolate by microwaving in 30 second bursts and stirring between each burst. It took about a minute and a half in my 1000 watt microwave.
      200 g chocolate
    • Pour the melted chocolate over the blondies, spreading it with a spatula.
    • Put the pan into the fridge to chill.
    • When the chocolate has set partially, you can press some of the micro eggs into the chocolate.
      50 g micro or Mini eggs
    • When fully set, chop the remaining micro eggs and sprinkle them over the top.
    • Cut with a sharp knife and enjoy a small piece as a treat.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    Linking up with Lucy from Supergolden Bakes

     
     
     
     

    More Traybakes

    • Squares of rhubarb cake on white background, lemon half in background.
      Rhubarb Traybake
    • A square of flapjack being lifted out of a pan on a spatula.
      Chocolate Chip Flapjacks
    • Slice of blackcurrant cake in the foreground.
      Easy Blackcurrant Traybake
    • Squares of flapjack on baking parchment with fresh apricots scattered around.
      Apricot Flapjacks

    Reader Interactions

    Comments

    1. HonestMum says

      April 13, 2015 at 5:25 pm

      Wow they look amazing. Thanks for linking up to #tastytuesdays

      Reply
    2. lucyparissi says

      April 07, 2015 at 8:16 am

      This week has been wall-to-wall chocolate and chocolate eggs but these blondies would definitely go some way towards using some of it up! Thanks for linking up with #CookBlogShare

      Reply
    3. Sarah says

      April 02, 2015 at 4:27 pm

      Oh love the chocolate covering. These wouldn’t last long in my house. 🙂

      Reply
      • bakingqueen74 says

        April 02, 2015 at 9:04 pm

        They didn’t in our house either! All thoughts of dieting disappeared this week…

        Reply
    4. Diana says

      April 02, 2015 at 12:57 pm

      I’ve never tried baking blondies before! But this looks very delicious and pretty!

      Reply
      • bakingqueen74 says

        April 02, 2015 at 9:05 pm

        Thanks Diana, I can’t believe you haven’t made blondies though, you must amend

        Reply
    5. Julia Leszczak says

      April 02, 2015 at 11:55 am

      This looks so fun and delicious! Tempted to try this with white chocolate…yum…

      Reply
      • bakingqueen74 says

        April 02, 2015 at 9:05 pm

        Ooh great idea

        Reply
    6. Anita-Clare Field says

      April 02, 2015 at 11:29 am

      A veritable cornucopia of chocolate delights. Lovely.

      Reply
      • bakingqueen74 says

        April 02, 2015 at 9:06 pm

        🙂 the kids were happy with it! Must be the colours

        Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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