Hi, friends! With Easter right around the corner I wanted to share a dessert recipe for Blonde Mini Egg Brownies that is a SMASH hit with anyone I’ve ever shared with (Ryan literally asks for these all year round now). The original recipe came from a friend of a friend so I can’t take the credit for creating it, but I have mastered them 🙂
Note that these are extremely not-healthy LOL, but definitely worth it!! I hope you enjoy them xx
Blonde Mini Egg Brownies
Prep time: 20 mins
Cook time: 50 mins
Serves: 16 brownies
2 cups white flour
½ tsp baking soda
½ tsp salt
2/3 cup melted butter
1 cup brown sugar
½ cup white sugar
1 tbsp vanilla extract
1 egg yolk
2 cups Cadbury mini eggs (no substitutions with brand!)
Preheat your oven to 325F and grease your pan (8×8 is what I use!).
Mix together in a medium size bowl the flour, baking soda and salt.
Mix butter, brown sugar and white sugar together using an electric mixer (hand mixer is fine!) for a few minutes until creamy and light.
Add in vanilla extract, egg and egg yolk and continue to mix. Then add in the flour mixture. I like to add in the flour in portions because all at once I find gets a little messy and difficult to mix because you’re not working with a lot of liquid for the amount of ingredients you’re putting together.
Fold in the mini eggs (again, Cadbury because I’ve cheaped out with others and they don’t melt while baking) and spread the batter into your pan. Note, it will be quite a thick batter!
Convection bake for 50 mins (my oven is strong and I needed to add extra time), and test with a toothpick when ready, ensuring it comes out clean.
Let cool for an hour, cut and serve!