Mini Egg Blondies are chewy, soft and super moreish. Quick & easy one-bowl Easter bake packed full of vegan white chocolate & crunchy mini eggs.
Mini eggs are almost synonymous with Easter, at least here in the UK.
And blondies, they are just gorgeously chewy, almost fudge like morsels of soft deliciousness that involve (in this instance at least) addition of some white chocolate.
But how do you make them vegan?
It's actually easier than you think although it did take some time to perfect them. Needless to say, I'm finally sharing the version of the vegan mini egg blondies I'm really happy with.
I have first published this recipe back in 2018 and have since adapted it to be vegan. However, if you loved the original recipe and are not vegan yourself you will find the original recipe at the bottom of the post.
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✔️ Why you'll love this recipe
- Perfect treat to make around Easter time.
- Loved by the entire family.
- Great seasonal bake to make with kids.
- Easy to adapt if you're not a fan of mini eggs or can't get hold of them.
- Quick and easy one-bowl recipe.
- Vegan, egg and dairy-free. Can be made nut-free too.
- Great for sharing as little really goes a long way with these.
📝 Ingredients
Here's what you will need to make my Mini Egg Blondies:
Vegan Mini Eggs - As Cadbury Mini Eggs are not vegan, you might want to use an alternative.
So far I have found one here in the UK (perhaps there are more) and since last year, around Easter time, we have been enjoying Good Eggs by Doisy & Dam (not sponsored, we genuinely love the stuff).
Feel free to use other treats instead of mini eggs, Doisy & Dam have lots of other delightful goodies.
Vegan White Chocolate - There are different brands out there that offer vegan white chocolate alternative but personally I found these oat milk blonde couverture drops work really great in all sort of vegan baking (not sponsored).
Plain (All-Purpose) Flour
Baking Powder - For a bit of a lift.
Cornflour (Cornstarch) - Crucial ingredient when baking blondies as it contributes to their lightness.
Ground Almonds - I absolutely love the flavour they impart to the bakes but if you're not a fan or allergic, simply substitute it with equivalent amount of flour.
Brown Sugar - Helps making blondies nice and chewy.
Caster Sugar - Helps with creating a bit of a "crusty" top (although not to the same extent as in my mini egg brownies).
Vegan Butter - Use block butter for best results. I used salted Flora Plant here.
Unsalted butter can be used as well but you might want to add a small pinch of salt which brings out the sweetness in bakes (who knew).
Plant Milk - I tend to use soya in most of my bakes but oat milk works well in this instance too.
Vanilla Extract - Touch of vanilla never hurts in my opinion.
🔪 Instructions
Preheat the oven to 180°C/350F/Gas Mark 4.
Prepare square brownie/blondie tin by lining it with baking paper slightly overlapping for easier blondie removal later.
Get mini eggs ready by putting half of them into plastic bag and bashing them with a rolling pin. Leave half of the mini eggs whole to place on top once blondies are baked.
Quick Tip: Bash them gently, just to break them slightly without creating too much mini egg "dust".
Melt butter in a small saucepan on the hob or in a bowl in a microwave.
Once melted, add both types of sugar and whisk in until smooth.
Gradually, start adding plant milk whisking it into the mixture until smooth.
Add vanilla extract and whisk it in as well.
Sieve the flour, cornflour and baking powder into the bowl with butter mixture.
Add ground almonds (if using) and mix everything in using wooden spoon or silicone spatula.
When you're almost done mixing, add white chocolate chips and bashed mini eggs and fold them in gently.
Pour the blondie batter into prepared baking tin.
Bake in preheated oven for approximately 25 minutes or until light brown in colour and the edges are visibly baked even though centre might still seem quite soft.
Quick Tip: If they've been in the oven for 25 minutes and you're still in doubt, take them out. It's better to under rather than over bake them as they'll continue baking as they cool.
Once out of the oven take remaining whole mini eggs and press them gently into the blondie.
Let them cool completely in the tin. Don't attempt removing them before that as they'll simply fall apart.
Quick Tip: I like to put my blondies in the fridge before cutting them which will make it even easier plus they will become even more chewy and fudgy.
🥡 Storing
Store: Mini egg blondies will keep in the airtight container for up to 5 days (if they last that long).
They can be kept on the counter but for more of a chewy and fudgy blondie, keep them in the fridge.
Freeze: Blondies freeze really well but I wouldn't freeze them for longer than 3 months if they have whole mini eggs on top as their (mini eggs) quality will start going down.
Defrost: To defrost simply take them out onto the kitchen counter and let them thaw at room temperature.
💭 Pro Tips
- Use good quality 20cm/8inch square brownie/sandwich tin and line it with baking paper making sure it overlaps slightly for easier brownie removal later.
- Try not to overmix the batter. As long as there are no visible signs of flour you're good to go.
- When crushing mini eggs with rolling pin, don't go too hard as you don't want to crush them to dust only to smaller pieces.
- I found that placing whole mini eggs on top of blondies after they're baked and pressing them down gently gives better results than baking them in and preserves their gorgeous colour.
- Let the blondies cool completely in the tin before removing them and cutting into portions.
- Let them set even more in the fridge (for couple of hours or overnight) for super fudgy and chewy consistency.
❓ FAQ
They should be light brown in colour and coming away at the edges. Don't bake them for longer than 25 minutes as they will most likely over bake and be more like a cake rather than blondie.
Bear in mind that blondies will continue to cook once out of the oven.
This recipe uses standard plain flour. I haven't tested them with gluten-free flour but feel free to give it a go.
Feel free to use your favourite Easter treats you fancy. You can also keep your blondies plain.
If you fancy fruity blondies instead, try my White Chocolate and Raspberry Blondies.
Have you tried my Mini Egg Blondies?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More Easter Recipes
Easter Chocolate Nests (Vegan)
Easter Biscuits (Vegan)
Mini Egg Brownies (Vegan)
Mini Egg Cookie Bars
Vegan Hot Cross Buns
📋 Recipe
Mini Egg Blondies (Vegan)
Ingredients
- 150 g plain (all-purpose) flour sieved
- 50 g ground almonds see notes
- 1 tablespoon cornflour
- 1 teaspoon baking powder
- 100 g vegan block butter salted or unsalted, see notes, I use Flora Plant
- 100 g light brown sugar
- 50 g caster sugar
- 100 ml plant milk soya or oat work well
- 1 teaspoon vanilla extract
- 150 g white chocolate chips (vegan) You can use block chocolate too. Chop it before use.
- 2 x 75 g vegan mini eggs I use Good Eggs by Doisy & Dam
- pinch of salt optional and only if if using unsalted butter
Instructions
- Preheat the oven to 180°C/350F/Gas Mark 4.Prepare square brownie/blondie tin by lining it with baking paper (overlapping slightly) for easier blondie removal later.
- Get mini eggs ready by putting half of them into plastic bag and bashing them with a rolling pin. Leave half of the mini eggs whole to place on top once blondies are baked.2 x 75 g vegan mini eggs
- Melt butter in a small saucepan on the hob or in a bowl in a microwave.100 g vegan block butter
- Once melted, add both types of sugar and whisk in until smooth.100 g light brown sugar, 50 g caster sugar
- Gradually, start adding plant milk whisking it into the mixture until smooth.100 ml plant milk
- Add vanilla extract and whisk it in as well.1 teaspoon vanilla extract
- Sieve the flour, cornflour and baking powder into the bowl with butter mixture. If using unsalted butter, add a small pinch of salt as well.150 g plain (all-purpose) flour, 1 tablespoon cornflour, 1 teaspoon baking powder
- Add ground almonds (if using) and mix everything in using wooden spoon or silicone spatula.50 g ground almonds
- When you're almost done mixing, add white chocolate chips and bashed mini eggs and fold them in gently.150 g white chocolate chips (vegan), 2 x 75 g vegan mini eggs
- Pour the blondie batter into prepared baking tin.
- Bake in preheated oven for approximately 25 minutes or until light brown in colour and the edges are visibly baked even though centre might still seem quite soft.
- Once out of the oven take remaining whole mini eggs and press them gently into the blondie.2 x 75 g vegan mini eggs
- Let them cool completely in the tin. Don't attempt removing them before that as they'll simply fall apart.
- Once cool cut into squares and enjoy!
Notes
- Nutritional information is approximate, per blondie (based on 16 servings) and with 2 x 75g bags of Good Eggs by Doisy & Dam. This information should be treated as a rough guideline only as it will differ depending on ingredients used.
- Feel free to substitute ground almonds for equal amount of plain flour.
- If using unsalted butter, add a small pinch of salt to your mixture with other dry ingredients.
- Mini egg blondies will keep in the airtight container for up to 5 days.
- Freezer friendly for up to 3 months.
- Use good quality 20cm/8inch square brownie/sandwich tin and line it with baking paper making sure it overlaps slightly for easier brownie removal later.
- Try not to overmix the batter. As long as there are no visible signs of flour you're good to go.
- When crushing mini eggs with rolling pin, don't go too hard as you don't want to crush them to dust only to smaller pieces.
- I found that placing whole mini eggs on top of blondies after they're baked and pressing them down gently gives better results than baking them in and preserves their gorgeous colour.
- Let the blondies cool completely in the tin before removing them and cutting into portions.
- Let them set even more in the fridge (for couple of hours or overnight) for super fudgy and chewy consistency.
Nutrition
Old (Non-Vegan) Recipe:
I originally published this recipe in 2018 and have since updated and veganised it. For all of you who loved the original recipe I have included it below.
INGREDIENTS:
- 150 g white chocolate (good quality)
- 100 g unsalted butter
- 2 large eggs
- 125 g light brown sugar
- 1 teaspoon vanilla extract
- 150 g plain (all-purpose) flour (sieved)
- 150-200 g Cadbury Mini Eggs or any other chocolate sweets you like
- 50 g white chocolate chips
- Pinch of salt
INSTRUCTIONS:
- Preheat the oven to 180°C/350F/Gas Mark 4.
- Melt 150g of white chocolate and butter in bain-marie (heatproof bowl placed over a pan with simmering water). Make sure the bowl doesn't touch the water. Once melted remove from the heat and let the mixture cool a bit.
- Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
- Add sieved flour and salt and mix well until incorporated.
- Put Mini Eggs in the plastic bag and bash with a rolling pin. Add them to the mixture and fold in gently.
- Spoon mixture onto prepared baking tin and sprinkle over some white chocolate chips.
- Bake in preheated oven for about 25 min or until toothpick comes out clean but centre is still soft.
- Let it cool before removing from the tin.
- Cut into 16 squares & enjoy!
Sandhya Hariharan says
This a fabulous easter treat!! I will have to keep myself away from this recipe for now, else might end up baking it at midnight!!
joskitchenlarder says
Thank you Sandhya! 🙂 I like the sound of midnight baking, that could become a thing!
Jill says
I love Easter candy way too much, especially Cadbury eggs. Wish I could grab a couple of these through the computer screen!
joskitchenlarder says
Thanks Jill! 🙂 I wish I could send some your way! 🙂
Luci's Morsels says
Ooh! I love blondies and don't make them nearly enough. And what a great idea to add in some easter candy! I love the combo of white and milk chocolate!!
joskitchenlarder says
Thank you Luci! 🙂 I'm glad you like them. 🙂
Ben Myhre says
I have a problem with this recipe. I keep on making these blondies, but they keep DISAPPEARING too quickly! They are delicious.
joskitchenlarder says
Thanks Ben! 🙂 That's a great problem to have! 😉
Veena Azmanov says
Surely an amazing treat for a party. This looks delicious and love the mini eggs in it too. Cute and unique idea for Easter.
joskitchenlarder says
Thank you Veena! 🙂 They are definitely great for parties as so easy to cut into bite sized morsels if need be.
choclette says
Mmmm, I can't resist a blondie and adding mini eggs makes them sound even more irresistible. I bet you were popular with the kids 😀 Thanks for sharing with #WeShouldCocoa.
joskitchenlarder says
Thanks! 🙂 They were very popular with the kids indeed although I must admit that both myself and hubby had a lion share of second batch lol 🙂
Angela / Only Crumbs Remain says
Haha, I'm just the same with mini eggs Jo - as soon as I open the packet I've inhaled more than I should - they're just so so yummy! What a great way to include them in a bake too - I can just imagine how divine it must taste 🙂 Thankyou too for linking up with #BakingCrumbs.
Angela x
joskitchenlarder says
Thanks Angela! 🙂 There is something about Mini Eggs isn't there, couple is never enough lol These blondies taste so good with Mini Eggs added. We've pretty much inhaled them too lol 🙂 xx
Kirsty Hijacked By Twins says
Yes please! These look and sound like our ideal Easter treat, the kids, and I, would love them! Thank you for sharing with #CookBlogShare x
joskitchenlarder says
Thanks Kirsty! 🙂 They are so moreish and have a tendency to mysteriously disappear too 😉 x
Kat (The Baking Explorer) says
What a fab bake for Easter!
joskitchenlarder says
Thanks Kat! ?
Mandy says
What a lovely decadent Easter treat! My kids would LOVE to make these. Sadly being my children they'll most likely be helping me make low sugar hot cross buns instead!!
joskitchenlarder says
Lol thanks Mandy! 🙂 I do like the sound of your low sugar hot cross buns plus there must be a balance when it comes to indulgent treats (even around Easter) so it's all good 🙂
Jacqui says
Oh Yum! I don't think I really need to say any more as that just about sums these up .
joskitchenlarder says
Thanks Jacqui 🙂
Jenny Walters says
Wowsers-delicious Easter city!!A sure fire hit with my kids.Fab pics too.Pinned!xx
joskitchenlarder says
Thanks so much! xx
Donna says
Oh these look yum! We make brownies all the time, but rarely blondies, now I'm not sure why! #CookBlogShare
joskitchenlarder says
Thanks Donna! 🙂 I ask myself that question all the time when I see certain recipes on other bloggers' pages lol These are really yummy and moreish and very brownie-like in their dense texture so I'm pretty sure they would go down a treat 🙂 x
Cat | Curly's Cooking says
It's so hard to come up with new Easter recipes because it seems to be the time of year when people bake the most! These look so yummy. I've never made blondies and seeing recipes like yours makes me realise I need to get baking!
joskitchenlarder says
Thanks Cat! 🙂 It is so hard to come up with original bakes around Easter isn't it! It's all about chocolate and Mini or Creme Eggs lol. We do love blondies, my kids especially, and make them as often if not more than brownies. It's definitely worth giving them a go 🙂 x
Jenny Paulin says
no way! I made some of these myself but have not yet shared the recipe on my blog! We are mini egg blondie twins! Yours look delicious and as a fellow big lover of all things mini egg I would LOVE these! It is hard to not eat any as your bake with them though, isn't it? LOL
thank you for sharing with #Bakeoftheweek x
joskitchenlarder says
Ha ha, I think it's unavoidable especially around this time of year when everybody bakes with either creme or mini eggs 🙂 The more the merrier my mini egg blondie twin 😉 lol xx
Corina Blum says
These look delicious Jo! I do have that same problem whenever I get mini eggs though - I never have quite as many in the bake as I'd planned and if I don't hide them before I use them then there are usually none left. My husband and kids love them! Thanks so much for sharing with #CookOnceEatTwice x
joskitchenlarder says
Thanks Corina! 🙂 It's funny how that happens isn't it? 😉 One thing I find interesting when it comes to Mini Eggs is despite the fact we all love them I only tend to buy them around Easter time and hardly ever at other times. I suppose it might be my way of sharing the love amongst all the other treats and trying not to overindulge. lol x