Mini Egg Blondies – Willey’s Weekly Bake 183


Processed with stamp

This weeks bake was after asking for suggestions on Instagram. I was completely stuck for ideas and thought I’d get a few more this way. It was great and I am definitely going to do it against if there is anything else you’d like to see me make then let me know. I also can’t believe that I have never made these before. This blondie recipe is definitely better than my previous recipe that I have made and the addition of mini eggs and chocolate makes it even moorish!


  • 150g Salted Butter
  • 100g Margarine
  • 130g Soft brown sugar
  • 110g Caster sugar
  • 100g White chocolate
  • 100g Milk chocolate
  • 150g Mini eggs
  • 1 drop of vanilla bean paste
  • 2 Eggs
  • 300g Plain flour


  1. Pre heat the oven to 180 degrees and line a 20x30cm tin with grease proof paper.
  2. In a large saucepan melt the butter, margarine, both sugars, and the white chocolate on a medium heat ensuring to stir constantly until fully melted. IMG_6683
  3. Once melted put to one side to cool for a few minutes.
  4. Beat the eggs and then beat into the blondie mix along with the vanilla bean paste.
  5. Then fold in the flour until no visible lumps remain. IMG_6685
  6. Pour the mixture into the tin and allow to cool further for 5 minutes.
  7. Then break and chop the milk chocolate into small chunks and scatter over the blondie and then push into the mixture until most are not visible.
  8. Bake the blondie in the oven for 10 minutes then remove from the oven.
  9. Break the mini eggs in half by smashing with a rolling pin. Then scatter the mini eggs over the surface pushing them in slightly.
  10. Then bake for a further 10 minutes until golden. IMG_6692
  11. Allow to cool for 5 minutes in the tin and then remove and cool fully before cutting.


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