Mini Egg Blondies (Vegan)

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.

Jump to:

• ✔️ Why you'll love this recipe
• 📝 Ingredients
• 🔪 Instructions
• 🥡 Storing
• 💭 Pro Tips
• ❓ FAQ
• 😋 More Easter Recipes
• 📋 Recipe
• 💬 Comments

✔️ 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

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

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:

1. Preheat the oven to 180°C/350F/Gas Mark 4.
2. 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.
3. Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
4. Add sieved flour and salt and mix well until incorporated.
5. Put Mini Eggs in the plastic bag and bash with a rolling pin. Add them to the mixture and fold in gently.
6. Spoon mixture onto prepared baking tin and sprinkle over some white chocolate chips.
7. Bake in preheated oven for about 25 min or until toothpick comes out clean but centre is still soft.
8. Let it cool before removing from the tin.
9. Cut into 16 squares & enjoy!