So you’re craving something sweet but too lazy to spend forever in the kitchen, huh? Same. That’s why these Mini Egg Blondies exist—gooey, chewy, loaded with pastel chocolate eggs that scream “springtime” without you needing to actually go outside and smell the flowers. They’re like brownies’ cheerful cousin, but without all that dramatic cocoa bitterness. Basically: comfort food, but make it cute.
Why This Recipe is Awesome
First off, it’s stupidly easy. You don’t need fancy equipment, weird ingredients, or a culinary degree to pull this off. Just a bowl, a whisk, and some self-control (the hardest part, tbh).
Second, Mini Eggs make everything magical. They’re crunchy, colorful, and chocolatey—aka the holy trinity of good snacking. Toss them into buttery blondie batter and suddenly you’re the hero of Easter gatherings, birthday parties, or random Tuesday nights.
And third? It’s idiot-proof. Even if you burn water on the regular, this recipe won’t betray you. Trust me, if I can nail it, you absolutely can.
Ingredients You’ll Need for Mini Egg Blondies
Grab these goodies from your pantry (or grocery store run where you “accidentally” buy extra Mini Eggs for snacking):
- 1 cup unsalted butter (because butter makes everything better)
- 1 cup brown sugar (the chewy magic ingredient)
- ½ cup granulated sugar (balance, baby)
- 2 large eggs (room temp if you’re fancy, straight-from-the-fridge if you’re normal)
- 2 teaspoons vanilla extract (don’t skimp, unless you like sadness)
- 2 cups all-purpose flour (the backbone of blondies)
- 1 teaspoon baking powder (science!)
- ½ teaspoon salt (so it’s not sickly sweet)
- 1 cup Mini Eggs (crush a few for extra color and texture)
- ½ cup white or milk chocolate chips (optional, but YOLO)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Yes, do this first—don’t be that person who remembers halfway through.
- Melt the butter. You can do this on the stove like a professional or microwave it like the rest of us.
- Mix in both sugars. Whisk until the mixture looks glossy and smooth. Kinda like caramel’s less fancy cousin.
- Add eggs and vanilla. Beat them in until fully combined. It should look thick and dreamy.
- Stir in flour, baking powder, and salt. Don’t overmix. This isn’t CrossFit. Gentle folding = soft blondies.
- Fold in Mini Eggs and chocolate chips. Bonus points if you crack some of the Mini Eggs for that fun, speckled look.
- Pour batter into a greased or parchment-lined 9×13 pan. Smooth it out like frosting a giant cookie.
- Bake for 25–30 minutes. You want golden edges and a slightly gooey middle. Toothpick test should show a few moist crumbs, not dry as the Sahara.
- Cool (if you can wait). Slice into squares. Or don’t—fork it straight from the pan. No judgment.
Common Mistakes to Avoid
- Skipping the preheat. Don’t sabotage yourself. Cold ovens = sad blondies.
- Overbaking. Dry blondies are basically sugar-scented cardboard. Pull them out while they still look a little underdone in the center.
- Forgetting the salt. Without it, the sweetness will punch you in the face. Balance, my friend.
- Not crushing a few Mini Eggs. Whole ones are cute, but smashed ones melt into little chocolatey pockets of joy.
Alternatives & Substitutions
- No Mini Eggs? Use M&Ms, chopped chocolate bars, or heck, peanut butter cups. Anything colorful and chocolatey works.
- Brown sugar ran out? Use all granulated sugar, but note: you’ll lose some chewiness. (Still edible, though.)
- Butter substitute? Yes, you could use margarine or oil… but why hurt your soul like that?
- Flour swaps. Want it gluten-free? Use a 1:1 GF flour blend. Just don’t try almond flour here unless you like experimenting with weird textures.
FAQS about Mini Egg Blondies
Can I make these ahead of time?
Totally. Bake, cool, slice, and store in an airtight container for up to 4 days. But let’s be real—are they even gonna last that long?
Do I have to crush the Mini Eggs?
Nope. But half-whole, half-crushed is the chef’s kiss combo. You get crunch and goo.
Can I freeze blondies?
Yep! Wrap them tightly and freeze for up to 3 months. Defrost on the counter when a sugar craving hits.
Can I double the recipe?
Sure, if you’re feeding a crowd—or just yourself for a week. Use a larger baking pan or make two batches.
Do I really need parchment paper?
Listen, do you like scrubbing baked-on sugar cement off pans? No? Then parchment is your BFF.
Can I use margarine instead of butter?
Technically yes. But honestly? That’s like replacing your best friend with an acquaintance who kinda annoys you. Don’t.
Are these supposed to be gooey?
YES. That’s the point. If they’re dry, you overbaked. Start over (and don’t cry).
Related Recipes
Final Thoughts about Mini Egg Blondies
And there you have it: Mini Egg Blondies that are chewy, gooey, colorful, and dangerously addictive. Whether you’re whipping these up for a holiday, a party, or just because your sweet tooth refuses to shut up, they’ll hit the spot every time.
So what are you waiting for? Grab a bag of Mini Eggs, a mixing bowl, and channel your inner dessert wizard. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. 🍫🐣✨
Mini Egg Blondies Recipe
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups Mini Eggs roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until just combined.
- Stir in chopped Mini Eggs, reserving some for topping.
- Spread batter evenly into prepared pan and sprinkle reserved Mini Eggs on top.
- Bake for 22-25 minutes until golden and set; avoid overbaking.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Cut into 12 squares and serve.
Notes
- Store in an airtight container for up to 5 days.
- For extra crunch, add ½ cup chopped nuts like pecans or walnuts.
- Use a sharp knife to cut clean squares after cooling.
