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    Home » Recipes » Bars & Squares

    Published on: February 27, 2023 by Janice Lawandi; Updated on: October 18, 2023 Leave a Comment

    Mini Eggs Blondies

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    A close-up photograph of Mini Egg cookie bars displayed on a wooden surface, showing a golden-brown cookie base with scattered pastel-colored mini eggs on top.

    Learn how to make Mini Eggs blondies with this easy recipe. These Easter cookie bars have chewy edges and a slightly fudgy centre with crunchy Mini Eggs mixed into the batter and sprinkled on top for a colourful Easter treat!

    A close-up photograph of Mini Egg cookie bars displayed on a wooden surface, showing a golden-brown cookie base with scattered pastel-colored mini eggs on top.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Are you "team brownie" or "team blondie"? If you are on "team brownie", try these Easter brownies made with lots of Mini Eggs. If you are on team blondie bar, keep reading!

    Jump to:
    • What You Need To Make Easter Blondies
    • Substitutions
    • How To Make Mini Egg Blondies
    • Storage
    • Blondie Baking FAQs
    • What to Serve With Blondie Bars
    • More Easter Baking
    • 📖 Recipe

    What You Need To Make Easter Blondies

    Most blondies and cookie bars are made with the same basic ingredients as these chocolate chip cookies with pecans. This recipe is a variation of these chewy toffee blondies.

    Ingredients to make Easter egg blondies measured out.
    • butter, preferably unsalted butter because you will add salt to the cookie dough, but if you have salted butter, it will work. Just adjust the salt in the recipe accordingly, otherwise, your bars may be too salty. We will be browning the butter for this recipe!
    • sugar, both granulated and brown sugar work here. I prefer using all (or mostly) brown sugar for the flavour and to balance out the egg in the cookie dough.
    • large eggs, don't use smaller eggs because your cookie dough may be too dry and your brownies may be crumbly but don't use extra large eggs because they could cause the batter to separate
    • vanilla extract—I use pure vanilla extract in this recipe though artificial could work (just use a little less because it's more potent)
    • all-purpose flour is needed to bind all the ingredients together and give the blondies structure, contributing to the chewiness of the bars as well. If you don't use enough flour, your cookie bars may be overly fudgy and dense
    • salt is really important to balance out the sweet chocolate flavour, especially since these brownies feature quite a bit of candy chocolate. Please don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the bars will be saltier and you may want to halve the salt in that case
    • leavening agents—both baking soda and baking powder are added to the mix of dry ingredients to open up the crumb of the cookie leading to a lighter texture. People who like cakey cookies tend to favour recipes with baking powder. 
    • candy-coated Easter chocolate candy eggs like Cadbury Mini Eggs or Hershey's Eggies

    Please see the recipe card for exact ingredients and quantities.

    Tip: If you aren't sure about the difference between the leavening agents, please read this post about baking soda versus baking powder.

    Scattering chopped Easter Mini Eggs on the surface of a pan of blondies before baking them in the oven.

    Substitutions

    Blondie bars are made from a simple list of ingredients and your substitution options are limited. Here are some places where you can deviate:

    • sugar: I used granulated sugar (white sugar) and light brown sugar, but feel free to try dark brown sugar for a more pronounced flavour, if you prefer. Do not use icing sugar.
    • Mini Eggs: you can use any candy-coated chocolate in this recipe if you can't find Mini Eggs. M&M's and Canadian Smarties candy both work perfectly in this recipe. So do Hershey's Eggies.

    This is a great cookie bar base recipe and you can incorporate any of your favourite Easter chocolate and the leftover Easter candy you have after the holiday:

    • Cream Egg - while I don't recommend trying to fold chopped Cream Egg into the brownie batter (they're too gooey for this purpose!), you can top it with miniature Cadbury Cream Eggs before baking for a fun variation on this recipe.
    • Peanut butter - chop up Reese's peanut butter egg candy and incorporate them in the brownie batter before baking for a peanut butter version.
    • Nuts - forego the candy and incorporate chopped nuts instead. I'd also stir in some dark chocolate chips or chopped-up chocolate eggs to balance out the sweetness of the bars. Add sprinkles to make it festive!

    How To Make Mini Egg Blondies

    This Easter dessert recipe is made just like chocolate chip cookies and classic blondie recipes, but using brown butter for more flavour!

    Buttering a brownie pan by hand with a butter wrapper.

    Grease a brownie pan using butter paper and a small piece of butter.

    Lining the bottom of a brownie pan with a square of parchment to prevent baked goods from sticking.

    Line the bottom of the pan with a square of parchment to make the blondies easier to serve.

    Browned butter in a saucepan.

    Brown the butter in a small saucepan to caramelize the milk solids and bring out a nutty flavour.

    Brown butter and brown sugar in a stainless steel bowl.

    Combine the brown butter with sugar.

    Whisking dry ingredients in a stainless steel bowl with a whisk.

    Whisk together the dry ingredients in a separate bowl.

    Dry ingredients sprinkled over creamed butter, sugar, and eggs in a stainless steel bowl to make blondies or cookie bars.

    Stir them into the mixing bowl.

    Stirring Mini Eggs into cookie dough in a stainless steel bowl to make Easter blondies.

    Fold in the chopped Easter egg candy.

    Pressing cookie dough into a brownie pan with a flat-bottomed glass to make blondies.

    Pat out the cookie dough in the pan, from edge to edge, using a flat-bottomed glass or the palm of your hand.

    Hint: Remember to choose your baking pans wisely! For blondies and brownies, I like to use a metal square pan because metal is a good heat conductor, better than glass. This means the cookie bars will bake fast and cool down faster than if you used a glass pan. You need to account for the material of the pan when adjusting baking times.

    Blondies with mini eggs arranged on top in a square pan before baking.

    Garnish the top of the bars before baking with extra Easter chocolate to make them festive!

    A pan of freshly baked Mini Egg cookie bars set on a marble surface to cool.

    Bake until the edges are beginning to brown and the top is set (or as much or as little as you like).

    Storage

    To store Easter blondies, place them in an airtight container in a cool, dry place. Alternatively, like with chocolate chip cookies, for longer-term storage, you can freeze blondies in a single layer in a freezer bag. Defrost them, one at a time, when a craving strikes. Defrost one blondie bar in a low oven on a tiny sheet pan for about 10 minutes (usually at 250–275 ºF). The blondie will end up warm and taste just like it was freshly baked.

    Blondie Baking FAQs

    Why are my blondies not gooey?

    For blondies to have a gooey, moist texture, you need to under-bake them. I prefer chewy brownies so I bake them for 30–40 minutes. For gooey brownies bake them for less time. You could also try baking them at a higher temperature to set the crust faster so that you can take them out of the oven sooner.
    In general, cookie bars set over time and they won't have that "gooey" texture the next day. Keep that in mind when you are eating the leftovers!

    How long do they last?

    Once cool, store blondies in an airtight container at room temperature. They will keep for up to a week, though they may dry out in that time. To freeze them, wrap the cooled, sliced bars in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months.

    What to Serve With Blondie Bars

    To transform this simple bar recipe into a fancy, plated dessert, serve the bars warm with a scoop of your favourite ice cream!

    • raspberry amaretti semifreddo slice
      Almond raspberry semifreddo
    • Scooping homemade black tea infused ice cream frozen in a loaf pan with a black handled ice cream scoop
      Homemade spiced chai ice cream
    • Scooping homemade cardamom ice cream with a disher. Small bowl of cardamom pods nearby
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    • Green bowls with scoops of homemade mint chocolate chip ice cream.
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    More Easter Baking

    Looking to do more baking this Easter holiday? Check out these Easter baking recipes! Here are a few popular ones to try!

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      Eggless Carrot Cake
    • A square of carrot cake on a plate with a yellow fork.
      Glazed Carrot Cake Bars
    • Hot cross bun on a pink plate split open and served with butter.
      Hot Cross Buns With Raisins
    • Button-shaped cookies - Honey flavoured cookies
      Honey sugar cookies (cut-out cookies)

    📖 Recipe

    Mini Egg bars cut into squares and served on small plates with a glass of milk on the side and a bowl of Mini Eggs.

    Mini Eggs Blondies

    AuthorAuthor : Janice Lawandi
    These Easter blondies are made with chopped Cadbury Mini Eggs and browned butter for the ultimate Easter cookie bar treat!
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 379 kcal

    Equipment

    • OXO balloon whisk
    • Sheet pan
    • GIR spatula
    • 8x8-inch pan
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 190 grams bleached all-purpose flour for softer, more gooey blondies, use less flour, as little as 125 grams (1 cup)
    • 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
    • 2.5 mL baking powder
    • 1.25 mL baking soda
    • 115 grams unsalted butter
    • 150 grams light brown sugar
    • 50 grams granulated sugar
    • 1 large egg(s)
    • 15 mL pure vanilla extract
    • 200 grams Mini Eggs coarsely chopped, plus extra for garnishing
    • rainbow sprinkles optional but sprinkles will make these even more festive!

    Instructions
     

    • Preheat the oven to 350 ºF (175 °C). Butter an 8x8-inch (20x20-cm) metal brownie pan and line the bottom with a square of parchment. Set aside.
    • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
    • In a small saucepan on medium–high heat, melt the butter, swirling the pan often. Continue heating the butter and swirling often until the milk solids at the bottom of the pan begin to brown. The browned butter will smell nutty when it's done. Set aside to cool slightly.
    • In a large bowl, using an electric hand mixer, whip together the browned butter, the granulated sugar, and the brown sugar until it's well mixed.
    • Add the egg and the vanilla, and mix well until the mixture is light and fluffy. Make sure to clean down the sides of the bowl as needed with a big spatula.
    • Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
    • Mix in the chopped Easter chocolate. The dough should be quite thick.
    • Transfer the dough to the prepared pan and pat it out from edge-to-edge so that it fills the pan completely. You can use a flat-bottomed glass to press the dough into the corners and smooth it out.
    • Bake the blondies for 25 to 30 minutes. Less for a more gooey blondie, longer for a chewy blondie. I like to bake blondies until the edges are nicely browned and chewy.
    • Let the blondies cool completely before cutting into squares (9 large squares or 16 smaller squares).
    • Store in an airtight container.

    Notes

    For softer, more gooey blondies, use less flour, as little as 125 grams (1 cup)
    For a 9x9 brownie pan, the blondies will be thinner and will take less time to bake. Start checking them after 20 minutes to see if they are done!
    You can also bake this recipe in a 7x11-inch rectangular metal baking pan.

    Nutrition

    Calories: 379kcalCarbohydrates: 51gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 316mgPotassium: 85mgFiber: 1gSugar: 35gVitamin A: 403IUVitamin C: 1mgCalcium: 81mgIron: 1mg
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