White Chocolate Mini Egg Blondies

  • Serves : 12
  • Makes : 1
  • Difficulty level : Easy
  • Type : Dessert

Soft, chewy and loaded with chocolate chips and mini eggs, these fudgy blondies are the fairer cousin of the rich, dark brownie, and every bit as delicious! With a lovely crunch from the sugary ‘eggshells’, they’re a perfect treat for Easter.


  • 270g plain flour 
  • 1 tsp baking powder 
  • 1/2 tsp salt 
  • 170g unsalted butter softened
  • 100g caster sugar 
  • 135g light soft brown sugar 
  • 1 tbsp vanilla extract 
  • large eggs beaten
  • 200g white chocolate chips 
  • 1 or 2 90g packets of mini chocolate eggs we used 1½ packets and ate the rest!


  1. Preheat the oven to 190°C/Gas 5. Lightly grease a 12″ x 9″ traybake tin and line with baking parchment.
  2. Place the flour, baking powder and salt in a small bowl and mix together. Set aside.
  3. Place the butter, sugars and vanilla extract in a large bowl and, using an electric mixer, cream together until combined.
  4. Add the eggs one at a time, mixing between each addition.
  5. Add the flour mixture and mix until just combined, taking care not to overmix
  6. Using a spatula, stir in the chocolate chips and mini eggs until combined.
  7. Press the mix into the traybake tin, and bake for 20-25 minutes or until the edges start to turn a light golden brown. Allow to cool completely before cutting into 12 squares.