Cadbury Mini Egg Blondies
Ditch the brownies this Easter for my Cadbury Mini Egg Blondies. These are everything a blondie should be: incredibly fudgy, buttery, and packed with white chocolate chunks and crunchy crushed Mini Eggs. This easy Easter traybake is a guaranteed crowd-pleaser.
Equipment
- 1 Square loose bottomed tin
- 1 Parchment paper
- 1 Digital kitchen scales
- 1 Measuring spoons
- 1 Sieve
- 1 Mixing bowl
- 1 Spatula
Ingredients
- 160 g (¾ cup) unsalted butter
- 160 g (¾ cup + 1 tbsp) brown sugar
- 100 g white chocolate
- 2 large eggs
- 2 tsp vanilla
- 200 g (1 ¼ cups + 3 tbsp) plain (all purpose) flour
- 0.5 tsp salt
- 100 g (½ cup + 1 tbsp) white chocolate chips
- 250 g (1 cups + ¼ cup) mini eggs
Instructions
- Line the tin with parchment paper. Preheat the oven to 180C/350F while you make the blondies.
- In a large mixing bowl, combine the butter, brown sugar and white chocolate. Melt together in the microwave in 10-20 second bursts, stirring in between, until completely melted. Once done, keep mixing the ingredients until they come together into a smooth fudgy mixture. This step can take a few minutes and plenty of patience, but be patient, I promise it will come together!
- Add the eggs and vanilla into the bowl one at a time. Mix well to combine in between additions. The mixture will be thick and glossy.
- Sift in the flour and salt, then fold in gently to combine. Add in the white chocolate chips and about half the mini eggs, roughly crushed (save the rest, unbroken, to top the blondie). Fold together to mix in thoroughly.
- Tip the blondie mixture into the prepared tin and spread out to level.
- Bake in the preheated oven for 15 minutes. At 15 minutes, remove the tin from the oven and evenly scatter the reserved mini eggs over the top. Press gently to ensure they bake within the top. Return the tin to the oven and bake for the remaining 10-15 minutes. Look for the blondies to have very little to no jiggle in the middle and for the edges to be shrinking away from the sides slightly.
- Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Once cool, cut into squares and enjoy!
Video
Notes
- When you melt the butter, sugar and chocolate together, the mixture will initially look like it does not mix. The butter will look separated and the rest will look a curdled mess. Trust the process!! Just keep mixing until it all blends together and becomes one smooth mixture.
- Once the initial melting and mixing has happened, try not to beat any air into the blondie mixture. Rather, fold ingredients in more gently instead. Beating the mixture will add air to it and make it less likely to be fudgy and chewy as we want!!
- Swap out the white chocolate chips for milk or dark if you wish. Or why not do a mixture? On a similar note, if you have no chocolate chips, chopped chocolate works well too! Simply use the same quantity, and don't chop it too finely.
- The trick of popping the mini eggs on part way through baking is to help ensure the mini eggs remain on top of the blondies rather than sinking during baking. Don't panic when you do it, and please be careful not to burn yourself!
- Leave the blondies to cool completely before you cut into them. I know it is so tempting to cut in as soon as you can. Remember that the warm blondies will continue to bake even out of the oven. Additionally, cutting blondies when they are still warm will result in them breaking apart as they are cut. So no lovely neat squares!
- Cut the cool blondies using a sharp knife for the best results. I like to wipe the knife down between each cut for the cleanest slices too.
Nutrition
Calories: 320kcal