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Mini Egg Blondies

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Deliciously chewy blondies packed with creamy mini eggs and white chocolate chips, featuring a rich buttery base with crisp edges and a soft center—perfect for holidays, parties, or an easy festive treat.

Ingredients

1 cup unsalted butter, melted

1.5 cups brown sugar (light or dark)

3 large eggs, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

0.5 teaspoon salt

1 cup Mini Eggs

0.5 cup white chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line or grease an 8×8 inch baking pan.
  2. Melt the butter in a saucepan over low heat until fully melted and slightly bubbling.
  3. In a mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, sift together the flour, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  7. Gently fold in the Mini Eggs and white chocolate chips until evenly distributed.
  8. Pour the batter into the prepared pan and smooth the top evenly.
  9. Bake for 20–25 minutes, until the edges are set and a toothpick inserted in the center comes out mostly clean.
  10. Cool in the pan for 10 minutes before slicing and serving.

Notes

Dark brown sugar provides a deeper caramel flavor.

Do not overmix the batter to maintain a chewy texture.

Substitute coconut oil for butter for a dairy-free option.

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Warm slices in the microwave for 10–15 seconds for a freshly baked texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-egg-blondies/