Mini Egg Blondies Recipe
Confession: We are both chocolate girls (we’re also a salty, sour, and anything else delicious girls… let’s be real!) Chocolate is a reliable old friend, and was the one traditionally dairy containing food that Mackenzie didn’t have to totally give up when she went dairy free… Thank God for dark chocolate! But every now and then we’ll reach for a blondie recipe over a brownie recipe. Why? Because blondies are basically giant chocolate chip cookies…. (with a few ingredient changes to make them a tad more fluffy and cakey), and YOU KNOW we have the best chocolate chip cookie recipe…and sometimes you just need to shake things up. And spring is the best time to do that right?! New beginnings and all! Now, if you’re acquainted with our Best Ever Chocolate Chip Cookies recipe, this blondie one will look awfully familiar. If you’re not, no worries. This is the easiest mini egg blondies recipe ever, and after trying it you’ll want to get to know our chocolate chip cookies too!
Three great things about this Mini Egg Blondies recipe:
- Melted butter. None of this softened butter stuff.
- The same amount of Mini Eggs as flour
- Mini Eggs.
Again. MINI EGGS. Finally a recipe to use your left over Cadbury Mini Eggs in (hahaha! Left over Mini Eggs…..insert eye roll emoji here)! Seriously, if you have any of those left after Easter, hats off to you. Teach us your ways! Last year, Makenzie had to buy some specifically to make these.
If it’s summer, fall, winter basically any season other than spring OR you’re a dairy free friend (tried to find vegan Mini Eggs and, sadly had no luck!) and you’d rather not use Mini Eggs, you can 100% substitute Mini Eggs with regular good old fashioned chocolate chips. In fact, we have had to supplement with chocolate chips in the past because Mackenzie maybe ate a handful of Mini Eggs and didn’t quite have the two cups I needed for this recipe. As delicious as Mini Eggs are, they are on the pricey side, so going 50/50 Mini Eggs and chocolate chips will save you money too! You’re probably looking for a “skip to the recipe” function right now, so we’ll get to the good stuff.
Ingredients to Make Mini Egg Blondies:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup melted butter*
- 1 cup packed brown sugar ( I use “golden” brown)
- ½ cup white sugar
- 1 tablespoon pure vanilla extract
- 2 eggs
- 2 cups Cadbury Mini Eggs (or 2 cups chocolate chips… or 1 of each!) This is about a 400g bag, for those of you who have to go and buy some.
- Pre-heat oven to 350 degrees F, and grease 9×13 pan.
- In a food processor or blender roughly chop mini eggs. You don’t want them to be minced, just about half the size of their original form!
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, or stand mixer bowl, combine melted butter, and both sugars and mix until light and fluffy.
- Add eggs, and vanilla extract to wet ingredients and mix until well combined.
- Add dry ingredients into wet ingredients and mix until just combined.
- Add Mini Eggs/ chocolate chips and stir by hand until well combined.
- Pour batter (will be very thick, almost like too thin cookie dough) into greased 13×9 pan and bake for 20-25 minutes until golden around the edges, and lightly golden and set in the middle.
- Allow mini egg blondies to cool completely in pan on wire rack before cutting.
(a personal) *Note:
- As many of you who follow us closely know MacKenzie, have been on a dairy and soy free diet for 7 months for her son, Weston who has a cows milk protein allergy. At a recent doctors appointment, our paediatrician suggested she start to incorporate soy and dairy back into her diet to see how Weston reacts and to ultimately, hopefully, prevent him from developing a true dairy allergy. This re-introduction has been a tough one, for several reasons but the biggest being that after 7 months dairy free, I have little desire to consume dairy any more (the body is bizarre), AND because when I have consumed dairy I have felt very unwell!! I have been taking this re-introduction very slow, eating only VERY small amounts of dairy daily, or every other day, living an otherwise dairy free life. As stated above, I could not find dairy free “mini eggs” but to make these dairy reduced, I used my favourite dairy free product “Melt Vegan Butter” in place of butter, and used 1 cup diary free chocolate chips by Enjoy Life, and one 1 cup of Mini Eggs. SO for those of you who are also dairy free, or are trying to make this indulgent recipe a little lighter, using Melt Vegan butter at a direct 1:1 swap is a great option. They turned out amazing! While dairy free, I am not vegan and I do consume eggs, so I cannot speak to the use of flax eggs in this recipe.
Did you enjoy these mini egg blondies?! Let us know by e-mailing us at firstname.lastname@example.org or show off on Instagram by tagging us @rivercitysisters, or using the hashtag #rivercitysisters