Why do people like blondies so much?

Blondies have this unique way of feeling both indulgent and comforting. Unlike brownies, which lean rich and chocolatey, mini egg blondies bring buttery warmth with a golden chew that’s impossible to resist. They strike a balance between cookie and cake, especially when filled with bits of chocolate or, in this case, mini chocolate eggs. People love blondies because they’re simple to make but still feel like a real treat. In my kitchen, mini egg blondies are a favorite because they bake up fast, slice cleanly, and always make someone smile after the first bite.

What are blondies similar to in baking?

Blondies are often compared to brownies, but without the cocoa. They’re denser than cake but more tender than cookies, and when baked right, they have that soft center with slightly crisp edges. My mini egg blondies remind me of a cross between a bakery cookie bar and a fudgy vanilla brownie. They’re also a lot like the tray bakes we grew up loving, No fancy skills needed, just good ingredients and a sturdy spatula. And when I fold in chopped white chocolate and press those mini eggs on top, they become their own delicious category.

What do blondies taste like compared to brownies?

If brownies are deep and chocolaty, blondies are their sunny cousin, Sweet, buttery, and rich with caramel notes from brown sugar. Mini egg blondies take that to the next level. They’re soft and chewy with a mellow vanilla base, plus sweet crunch from mini chocolate eggs scattered throughout. The white chocolate chunks melt into pockets that boost the richness without overpowering. It’s a softer, warmer flavor profile, one that pairs well with tea, coffee, or just a little quiet moment in the afternoon.

Why are my blondies more like cake?

Blondies turn cakey for a few reasons, Usually overbaking or too much flour. To keep mini egg blondies chewy, you want to take them out of the oven while the center still looks slightly soft. They’ll firm up as they cool. Also, use weight measurements if possible for accuracy, and don’t beat the batter too much after adding the flour. I always recommend a cooling time of at least two hours. That helps set the texture so the blondies are moist and dense, not dry or crumbly.

Mini Egg Blondies Recipe – Easy, Spring Favorite

Description

These mini egg blondies are soft, buttery, and full of crunchy mini eggs and melted white chocolate. Perfect for holidays or everyday baking.

Ingredients

Scale

200 g unsalted butter, cubed

125 g golden caster sugar or caster sugar

125 g soft light brown sugar

2 large eggs

1/4 tsp salt

1 tsp vanilla extract

300 g plain flour

150 g white chocolate, chopped

240 g mini chocolate eggs

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Instructions

1. Preheat oven to 180°C (160°C fan). Line an 8×8-inch square baking pan with parchment paper.

2. Melt butter and both sugars in a medium saucepan over low heat until glossy and smooth.

3. In a separate bowl, beat eggs with salt and vanilla. Stir into the warm butter-sugar mixture until well combined.

4. Add flour and mix until smooth using a spatula or wooden spoon.

5. Fold in chopped white chocolate. Pour mixture into prepared baking tin and spread evenly.

6. Bake for 20 minutes.

7. Remove from oven and gently press mini eggs into the top.

8. Return to oven and bake for an additional 15–18 minutes, until pale golden brown.

9. Let cool in pan for at least 1–2 hours or overnight before cutting into squares.

Notes

Don’t overbake to keep blondies chewy.

Use digital scales for best accuracy.

Store in an airtight container for up to 5 days or refrigerate for up to 7.

Freeze for up to 3 months. Thaw overnight in fridge before serving.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 50g
Calories: 350
Sugar: 30g
Sodium: 78mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 43g
Fiber: 1g
Protein: 5g
Cholesterol: 54mg