These delicious and dense white chocolate blondies (with Mini Eggs thrown in for good measure) are to die for! Delicious treat and not only for Easter!
With Easter around the corner and shedload of recipes on the web using either Mini or Creme Eggs already, I felt it was my responsibility to you my lovely readers to jump on the bandwagon and share my White Chocolate Blondies with Mini Eggs! You’re welcome!
I based this recipe on my White Chocolate & Almond Blondies with Raspberries which has been really popular on the blog. These Easter themed blondies don’t contain any almonds as the previous recipe and are definitely less light and cakey but more brownie-like, dense and stodgy (in a very good way).
Initially, I couldn’t quite decide whether to use whole Mini Eggs or bash them about a bit. I decided on giving them whack or two and I’m glad I did. Crushed Mini Eggs can be distributed through blondie batter more evenly plus you never know what you’re gonna get with your next bite. Is it going to be a whole egg, the chocolatey middle or a sweet shell? To top it all off, there is a generous sprinkle of white chocolate chips on the top of the blondies, just cause I felt like it!
Why would I recommend baking these White Chocolate Blondies with Mini Eggs?
Despite all that chocolate these blondies aren’t overly sweet and sickly. They really aren’t! I started of with 200g of Mini Eggs at hand but by the time it came to bashing them with the rolling pin, I only had 150g left due to necessary quality control exercise. Ooops! We felt (myself and my little helpers and personal tasters) that this quantity was quite adequate but by all means feel free to adjust it to your preferences.
It is such a quick and easy bake and brilliant one to do with your kids too as it doesn’t require fancy machinery and your only tools are a heatproof bowl and a wooden spoon!
Irresistible White Chocolate Blondies with Mini Eggs! They are soo good, even one of the Mini Eggs went rogue and decided to help itself! 😉
Few useful tips!
Always use best possible quality white chocolate! The better quality the better results plus less chance for it splitting!
I do highly recommend melting white chocolate in the heatproof bowl over the pan of lightly simmering water as opposed to in the microwave as you can be more in control. My bitter experience with white chocolate and microwave is exactly that – bitter as I burn it every time!!! Do what you would normally do though, that’s just my experience.
You could also melt white chocolate and butter in a pan over a low heat stirring at all times. Do make sure, however, that you don’t take your eyes of that pan as it takes seconds for disaster to strike!
One last advice would be make sure you stock up on Mini Eggs!!! I can’t stress it enough lol (especially if you are baking with your kiddos)! I think the reason why is pretty self-explanatory.
Now, without further ado!
White Chocolate Blondies with Mini Eggs – Step-By-Step
White Chocolate Blondies with Mini Eggs
- 150 g white chocolate good quality
- 100 g unsalted butter
- 2 large eggs
- 125 g light brown sugar
- 1 tsp vanilla extract
- 150 g plain (all-purpose) flour sieved
- 150-200 g Cadbury's Mini Eggs or any other chocolate sweets you like
- 50 g white chocolate chips
- Pinch of salt
Square tin 23x23cm (9x9inch) or similar lined with baking paper that overhangs on two sides. It will make removal of blondies from the tin a real doddle.
- 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!
- Nutritional information is approximate and should be treated as a guideline only.
- Feel free to substitute Mini Eggs with any other treats you like e.g. M&Ms, Smarties etc.
Update Notes: This post was originally published on 11 March 2018 and updated in March 2019 with some more useful info, updated Pin and recipe card.
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Some more sweet treats you might enjoy:
Have you tried my White Chocolate Blondies with Mini Eggs? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my White Chocolate Blondies with Mini Eggs with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
We Should Cocoa by Choclette at Tin and Thyme
Recipe of the Week hosted by Emily at A Mummy Too