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These Easter blondies with mini eggs and white chocolate ganache feature a sweet brown sugar and molasses base, with festive layers of pink, purple, and yellow white chocolate ganache sandwiched in between.
Why These Easter Blondies are the Best
As I may or may not have mentioned before, Cadbury Mini Eggs are my absolute favorite seasonal candy. It know spring has arrived when I first spot these little gems at the grocery store, and it’s always the best day.
When the Cadbury eggs make their annual appearance I immediately pick up two or three bags, and pretty soon I’m back for two or three more. (To be clear, I’m referring to the tiny milk chocolate eggs coated in crunchy, pastel-colored candy shells, rather than the foil-wrapped version with the gooey fondant centers, although I do love those, too!)
Mini eggs are tasty right out of the package, but they’re also fun to bake with. I’ve made mini egg cookies in the past, so this year I thought I’d try something different.
These Cadbury mini egg blondies are the perfect Easter basket treat, but they can be made with Snowballs and red and green chocolate for colors for Christmas, too.
Easter Blondie Tips and Tricks
I purchased two 80-gram bags of eggs for this recipe: one to crush for the blondie recipe itself, and the second for decorating the top of the blondies (plus a few extras for snacking, of course!)
To crush the eggs, I placed them in a Ziploc bag, then wrapped the bag in a kitchen towel, placed another towel underneath, and hit it with a hammer. You can also use a kitchen mallet, or even the back of a heavy metal ladle, to crush your eggs.
When placing the decorative mini eggs on top of the blondie batter, allow a border of about 1″ around the edges. This will make trimming the slab easier.
Choose a good-quality white chocolate for your ganache, such as Callebaut or Valrhona. Do not use chocolate chips.
For the ganache step, wait until just before spreading the ganache to whisk each individual color. Do not whisk all three at once, or the two ganaches you don’t use immediately will thicken in the bowl before you’re ready to use them.
When slicing the finished blondie slab, use a damp rag to clean your knife between each cut. This will produce clean lines of ganache, rather than smearing the colors together.
Make-Ahead and Storage Suggestions
Store Easter blondies in an airtight container in the refrigerator for up to five days.
Other Easter recipes you might enjoy:
Peanut Butter Eggs
Buttercream Easter Eggs
Creme Egg Brownies
Chocolate Mini Egg Cookies
Creme Egg Brownie Cups
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Mini Egg Blondies with White Chocolate Ganache
These sweet and simple blondies feature crushed mini eggs in a blondie base, with colorful layers of white chocolate ganache sandwiched in between. The perfect Easter treat!
- Prep Time: 1 hour, 20 minutes
- Chilling Time: 1 hour, 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 16 4 cm / 1.5 in blondies 1x
- Category: Brownies and Traybakes
- Method: Oven + stovetop
- Cuisine: Desserts
Ingredients
Blondies:
113 grams unsalted butter, softened (1/2 cup / 1 stick)
1 egg
200 grams dark brown sugar (1 cup, packed)
2 tablespoons (40 grams) molasses, or black treacle
2 tablespoons milk
1/2 teaspoon vanilla bean paste
1/2 teaspoon salt
145 grams all purpose flour (1 1/8 cups)
1/2 teaspoon baking powder
80 grams mini eggs (1/2 cup), crushed, plus more whole eggs for decorating
White Chocolate Ganache:
250 grams white chocolate callets (1 1/2 cups)
105 milliliters whipping cream (1/2 cup)
Gel food coloring (pink, yellow, and purple)
Instructions
Blondies:
Preheat oven to 350° F / 175° C. Line two 8×8-inch / 20×20-centimeter square baking tins with parchment, allowing the parchment to hang 1″ past the edges of the tin. Spray lightly with cooking spray, and set aside.
Put mini eggs in a ziploc bag and use a kitchen mallet to crush. (Be sure to place a folded towel underneath the bag; you don’t want to damage the countertop!) Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat softened butter on medium-high speed until light and fluffy.
Beat in the egg, brown sugar, molasses, milk, vanilla bean paste, and salt, mixing until well combined.
Add flour and baking powder to butter mixture, and mix until just combined.
Stir in crushed mini eggs.
Weigh blondie batter into prepared tins, dividing equally between the two. Use a spatula or damp fingers to spread the mixture so it covers the bottom of each tin. (Batter will be somewhat thick.)
Press a few extra mini eggs into the top** of one tin only. (This will be the top portion of your blondie slab.) Bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove tins from the oven and transfer to a wire rack to cool completely.
White Chocolate Ganache:
Melt white chocolate over a bain marie or double boiler. In a separate pan (I like to use a tiny saucepan), gently warm the cream. (Do not boil.) Whisk warmed cream into melted chocolate. Remove from heat.
Weigh mixture into three separate bowls, dividing equally between the three.
Add a drop of food coloring (yellow, pink, purple) to each, and stir gently until just combined.
Assembly:
Carefully transfer the bottom blondie to a tray, using the edges of the parchment to lift it from the tin.
Beginning with the yellow chocolate, whisk vigorously* until the mixture thickens. It should be fluffy and spreadable, like cake frosting.
Use a spatula or small palette knife to spread the yellow ganache over the bottom blondie layer, making sure it is evenly distributed and covering the entire surface. Transfer tray to the refrigerator and chill until the ganache is firm. (This will not take very long, about 10 minutes.)
Once ganache is firm, remove tray from refrigerator. Repeat process with the pink ganache.
Once ganache is firm, remove tray from refrigerator. Repeat process with the purple ganache.
This time, instead of chilling, carefully remove the top blondie slab from its tin and place on top of the purple ganache. Very gently press down on the top of the blondie to secure it. Cover with clingfilm/plastic wrap and transfer to the refrigerator to chill, at least one hour or overnight.
Once thoroughly chilled, remove from refrigerator and transfer to a cutting board. With a very sharp chef’s knife, trim the edges so you have an even square. Cut in half and half again, cleaning your knife with a damp rag between each slice.
Once finished, you should have a total of sixteen 4-centimeter / 1 1/1-inch blondie squares.
Store blondies in an airtight container in the refrigerator for up to five days.
Notes
*Whisk the chocolate ganaches one at a time, just prior to use. Do not whisk until immediately before use or the ganache will thicken in the bowl.
**When placing the decorative mini eggs on top of the batter, allow a border of about 1″ around the edges. This will make trimming the slab easier.
[…] Easter Blondies with Mini Eggs and White ChocolateThese Easter Blondies with Mini Eggs and White Chocolate ganache feature a sweet brown sugar and molasses base, with festive layers of pink, purple, and yellow white chocolate ganache sandwiched in between. […]