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Mini Egg Blondies

Irresistibly Easy Mini Egg Blondies You’ll Love to Make

These Mini Egg Blondies are a quick and delightful treat, perfect for spring celebrations.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 squares
Course: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Salted Butter or unsalted
  • 1 cup Light Brown Sugar packed
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs or a flax egg for vegan option
  • 1 1/2 cups All-Purpose Flour or gluten-free substitute
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt adjust if using table salt
  • 1 cup Mini Eggs crushed, save some for topping
Optional Topping
  • 1/2 cup Additional Mini Eggs for sprinkling on top

Equipment

  • Baking Pan
  • Mixing bowl
  • Hand Mixer
  • Parchment paper

Method
 

How to Make Mini Egg Blondies
  1. Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
  2. Mix melted butter, brown sugar, granulated sugar, and vanilla together in a large bowl for about 1-2 minutes.
  3. Incorporate the eggs, mixing just until combined.
  4. Whisk together the flour, baking powder, and salt in a separate bowl. Fold into wet ingredients.
  5. Fold in the crushed mini eggs, saving some for topping.
  6. Spread the batter evenly into the prepared pan and sprinkle reserved mini eggs on top.
  7. Bake for 25-30 minutes until golden brown and a toothpick comes out mostly clean.
  8. Cool completely in the pan before slicing into squares.

Notes

Serve warm with a scoop of vanilla ice cream for an indulgent twist.