Updated: Mar 28, 2022
Happy Wednesday! We only have a couple days until the long weekend so what better way to get excited for the weekend festivities than super easy baking with everyone's favourite spring chocolates? If you're looking to get creative with some of the mini eggs you have (if you haven't eaten them all yet), baking is the perfect plan! Everyone loves mini eggs, baking, and this one has no cookie rolling - even better!
Blondies are one of the simplest types of baking to make: it's the baking version of a casserole; just mix it all together, chuck it in a baking dish, and let it cook! Of course, this has the buttery, sugary texture of a classic cookie but with the crunch of the mini egg shells and the melty chocolate from the inside. Like I said: so simple but so addicting.
Yield: 12-15 blondies
Prep time: 10 min
Cook time: 22-25 min
2 cups & 2 tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 tbsp vanilla
1 cup mini eggs, roughly crushed
Preheat oven to 350 and grease a 9 x 13 baking dish.
Combine the flour, baking soda, and salt in a small bowl and set aside.
Place 1 cup of mini eggs in a small plastic bag and, using a heavy object like a glass or rolling pin, roughly crush the mini eggs. Set aside.
In a different bowl or electric mixture bowl, cream the butter and sugars. Then, add the eggs and vanilla and combine.
Add the flour mixture and combine. Then add the mini eggs and stir in.
Spread the mixture in the baking dish evenly. You may have to oil use your hands as the mixture may stick to a spatula.
Bake for 22-25 minutes; until the outside is golden and the top has a few crinkles. Remove from the oven.
Allow cooling for at least an hour to let the middle set (I let mine cool for 2 hours). Don't try cutting it until after the hour of cooling!
Serve and enjoy!
There are so many things that you could add to this recipe: chocolate chips (for the chocolate lovers), butterscotch chips, peanut butter chips, a peanut butter drizzle on top, or some coconut and oats to sub the flour.
Of course, the main base of the recipe can be used for any blondie recipe by omitting the mini eggs and adding whatever you like!
If you're looking to freeze these, they should last in the freezer for up to 3 months. A great treat to find in your freezer for future use!
Add these blondies to your snack menu for this weekend or use it next week with your leftover mini eggs. Anyone who likes cookies and like mini eggs will love these and will not be disappointed! They're so yummy and add a little colour to your snack!
This recipe is perfect to try with kids, it's so easy and fun. As long as they can wait for it to cool, it'll be great!
Mug from above picture is made by my grandma, you can find out more about her pottery here: https://www.facebook.com/Spiritwood-Artisan-Boutique-111867650303385/. or here: https://www.facebook.com/spiritwoodsaskatchewan/.
Thanks for reading! I hope you get to try this recipe out; it's so easy and delicious, there's no excuse not to! Let me know how it goes and, as always, be sure to send me a picture or tag me in it if you post it on Instagram or Facebook!
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Have a great rest of your week!