Easter is just around the corner, why not make some mouth watering recipes with the kids like these gooey Easter mini egg Blondies. We love brownies but this family loves blondies more than brownies. The white chocolate flavor is our favorite paired with Cadbury creme eggs and mini eggs two of our favorite Easter treats, this recipe is a winner. I call these gooey because it’s like fudge meets brownie in the making and texture!
You can either make this with the white chocolate drizzled on top or without live above. Either way, you won’t be disappointed.
Gooey Easter Blondies
a gooey white chocolate brownie
- 8 oz white chocolate finely chopped
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 tsp salt
- 2 1/4 cups all purpose flour
- 1/2 cup white chocolate chips topping add red food coloring
- 2 cups mini eggs
- 5 creme eggs
Preheat oven to 180 C and line a 8 x 11 pan with parchment paper
In microwave safe bowl, melt your white chocolate (not the chips for the topping) and butter together, stopping every 15-20 seconds to stir.
Stir in sugar and vanilla.
Add eggs and mix well.
Sprinkle the salt over the batter and stir until all ingredients are combined.
Gradually add flour to the batter.
Spread into lined baking pan and press mini eggs and halved cadbury creme eggs into batter top.
Bake 45-55 minutes. Toothpick should come clean in middle.
Allow to cool. Drizzle with melted white chocolate chips adding red food coloring to make it pink, if desired. Cut into squares and serve.
We love really going all out for Easter too. Do you? From baskets full of books, toys, and candy to an egg hunt in the back garden too. What do you do for Easter? We love having a big feast with family when we can. We even decorate our house for it.
It’s definitely the time of year to bake a lot of pink goodies, don’t you think?This batch didn’t last long in our house either with three kids and a hubby with a sweet tooth.
Getting these Easter Blondies perfect…here are some tips.
Some ovens especially new ones like ours, I have noticed I need to cover maybe dishes with foil to keep them from cooking the top too fast. I have made one batch of these that was fine and then next batch needed foil over it for the first 20 minutes.
If you find that the batter just isn’t cooking together. You may have got the butter and chocolate too hot in step one. Don’t forget to stop the microwave on intervals and stir to avoid this.
If your toothpick doesn’t come out completely dry when you check give the pan a little shake and see if the batter moves like liquid, if it doesn’t it will keep cooking the rest of the way if you leave it in the pan to cool. This recipe is a bit like fudge meets brownies so like fudge it might just need to set a little on the side.