Easter Egg Blondies

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

These mini egg blondies are absolutely delicious and super cute. They are the Perfect Easter treat. You can make these cuties in less than an hour and I am sure everyone will love them. Make sure to give them a try!

They have a fudgy interior and they are crispy on the outside, but the best part is the chocolate eggs hidden inside that just take these blondies to the next level.

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They are the best Easter treat to treat your loved ones. It’s also ideal to make them with your kids or friends as an easter activity.

You can add different kind of chocolate chips or candies of your choice to adjust these to your style.

These blondies last up to 4 days at room temperature in an airtight container. Its best served right away or just pop it in the microwave a couple of seconds before serving to soften up.

Check Out my Youtube Video Tutorial:

Easter Egg Blondies

Preparation Time:

15 Minutes

Cooking Time:

30 Minutes

Total Time:

45 Minutes



Level of Difficulty:



These mini egg blondies are absolutely delicious and super cute. They are the Perfect Easter treat. Make sure to give them a try!


  • 240gr Unsalted butter, melted
  • 350gr Light Brown sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 275gr all-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup white chocolate chips
  • 3 pkg Mini Eggs (2 for in the butter and 1 for top)


  1. In a bowl add in your melted butter and sugar. Mix using a whisk until fully combined.
  2. Add in the eggs and vanilla and mix until fully incorporated.
  3. Lastly, add in the dry ingredients and mix well.
  4. Add in the mini eggs and chocolate chips and fold them in the mixture using a spatula.
  5. Prepare and align a 9″x13″ rectangular tin with parchment paper. Pour the mixture in and smooth out. Place on top the rest of the mini eggs.
  6. Bake for 25-30 minutes at 175°C (until a toothpick inserted into the centre comes out almost clean).
  7.  Let it cool for at least 30 minutes before cutting and serving.

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