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!
What Is The Difference Between Blondies And Brownies?
The brownies that most of us know and love have cocoa powder and chocolate to get their rich flavour. Blondies often use vanilla extract and brown sugar, but for this recipe I’ve opted for white chocolate to give an extra gooey sweetness. While there are a lot of similarities between blondies and brownies they do taste very different and it’s worth giving them both a try.
If you love brownies then check out my Halloween brownies and easy pumpkin chocolate brownie recipes
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
Ingredients
- 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
Instructions
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Preheat oven to 180 C and line a 8 x 11 pan with parchment paper
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In microwave safe bowl, melt your white chocolate (not the chips for the topping) and butter together, stopping every 15-20 seconds to stir.
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Stir in sugar and vanilla.
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Add eggs and mix well.
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Sprinkle the salt over the batter and stir until all ingredients are combined.
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Gradually add flour to the batter.
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Spread into lined baking pan and press mini eggs and halved cadbury creme eggs into batter top.
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Bake 45-55 minutes. Toothpick should come clean in middle.
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Allow to cool. Drizzle with melted white chocolate chips adding red food coloring to make it pink, if desired. Cut into squares and serve.
How Do You Know When Blondies With Mini Eggs Are Done?
Knowing when to take your blondies with mini eggs out of the oven is really important. Check with a toothpick in the middle of the pan, if it comes out clean then it’s time to take the blondies out to cool. Other indicators that they done is the colour, the edges will be a light brown, and it will start to pull away from the edge of the pan. Leave your blondies to cool in the pan for the perfect finish.
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.
How Long Do Blondie’s Keep For?
This batch didn’t last long in our house either with three kids and a hubby with a sweet tooth. However, if you put them in an airtight container they should last for around 3 days.
Tip For Making Blondies
Cover With Foil
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.
Don’t Get The Chocolate Too Hot
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.
Cool In The Pan
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.
Don’t Over Bake
If you over bake your blondies then they will take on a a more cake like texture rather than the gooey fudgey texture that we want. Keep an eye on the clock and check with a cocktail stick to see if they are done. In my experience, they always appear under baked when warm but as soon as they cool then you see they are perfect.
What would you top your gooey Easter blondies with? Or would you keep them plain to showcase those mini eggs and cadbury creme eggs?
