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Mini Egg Chocolate-Covered Blondies
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5 from 3 votes

Mini Egg Chocolate-Covered Blondies

Delicious Easter treat you'll have fun baking
Course Baking
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 568kcal

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

Instructions

  • Melt the butter in the microwave and allow it to cool.
  • Place the sugar in a large bowl and pour the melted, cooled butter over it, then mix until smooth.
  • Beat the eggs, add the vanilla bean paste, and then add this to the mixture. Stir well.
  • Fold in the flour and salt.
  • Add about 50 g of micro eggs to the mixture and stir gently to combine.
  • 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 degrees 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.
  • 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.
  • 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.

Nutrition

Calories: 568kcal | Carbohydrates: 69g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 186mg | Potassium: 154mg | Fiber: 2g | Sugar: 45g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg