Mini Egg Blondies (Vegan)

Close up of a stack of three mini egg blondies.

5 from 6 votes

Mini Egg Blondies are chewy, soft and super moreish. Quick & easy one-bowl Easter bake packed full of vegan white chocolate & crunchy mini eggs.

Course Blondies, Cake, Traybake

Cuisine American, British, International

Keyword mini egg blondies, vegan blondies

Prep Time 10

Cook Time 25

Total Time 35

Servings squares

Calories 235kcal

Author Jo Allison

Equipment

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

Metric - US Customary

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.

HELPFUL 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.

Nutrition