Get ready to experience the most irresistible dessert that combines the rich, buttery goodness of blondies with the delightful crunch of mini chocolate eggs. These Easy Mini Egg Blondies are not just a treat; they're a celebration of sweet, decadent perfection that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this foolproof dessert promises to become your new go-to crowd-pleaser that's sure to impress at any gathering!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup mini chocolate eggs
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
- Melt the unsalted butter in a medium saucepan over low heat. Remove from heat and whisk in the brown sugar until well combined and smooth.
- Allow the butter and sugar mixture to cool slightly for 2-3 minutes. Whisk in the large egg and vanilla extract until the mixture is fully incorporated and creamy.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Roughly chop half of the mini chocolate eggs and fold them into the batter, reserving the remaining whole eggs for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Gently press the remaining whole mini eggs on top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper to lift the blondies out and cut into 12 even squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter - this can lead to tough, dense blondies.
- For extra richness, use high-quality butter and fresh eggs.
- Line your pan with parchment paper for easy removal and clean cutting.
- Let the blondies cool completely before cutting to maintain their structure.
- Store in an airtight container to keep them fresh and moist.
- For a fun twist, try different types of mini chocolate eggs or add a sprinkle of sea salt on top.
- If you like a gooey center, slightly underbake by 1-2 minutes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
