You must have realised I love a delicious and quick dessert recipe by now. I mean, who doesn’t? I am not a baker or a cook, by all means. I get around the kitchen but don’t feel the most comfortable, especially when it comes to baking. I am very much a happy-go-lucky when it comes to the kitchen, get easily confused with instructions and roll with them, even if baking is a science.

So when something comes out and tastes this delicious, it’s always a party – and not only in my mouth! These super easy mini Egg Blondies are perfectly soft inside with a crunchy outside. Should I mention what a delicious Easter treat they make? Your kids and spouse will love you forever for these.

An easy Easter Tray Bake recipe can save the day when you need something easy to conclude after cooking up a whole Easter spread. Or maybe when you feel like mini chocolate eggs should be eaten all year round, and yes they should! Because no one should stop you from living your life, ever.

So these mini egg Blondies can also easily be a way to help with food waste. If you got too many Easter eggs – who does? – but in case you do, or you have kids that got bored of them, this is a great way to reuse them.

This post contains affiliate links and we may earn a small commission when you click on the links at no additional cost to you. We would only recommend products we use and love ourselves; all opinions expressed here are our own. Please read our Privacy Policy here. Thank you!

What is the difference between a blondie and a brownie?

The difference between a blondie and a brownie sits in the ingredients, however, there’s more to it. Blondies require brown sugar and vanilla extract among their ingredients, as it’s the sugar that gives blondies their typical chewiness. On the other hand, brownies require cocoa powder, chocolate and white sugar.

While brownies are known for their fudginess and strong chocolate flavours, blondies are known to have more of a nutty and caramel flavour thanks to the slow combination of butter and brown sugar. So differences don’t stand only in ingredients and look, but also in the flavour profile itself. (Martha Stewart)

What is a tray bake?

A tray bake is, by definition, a cake that is baked in a square or rectangular tin and then cut into squares. (Cambridge Dictionary). It’s a term that can be used both for sweet and savoury dishes. However, when we talk about savoury tray bakes we mean a dish that is cooked all in the same tray and then put in the oven to bake. We love a good tray bake, especially a sweet one, so it should come as no surprise that this easter tray bake of mini egg blondie is now here on the blog.

For reference, though, the most popular tray bakes in the UK are:

• millionaire shortbread (which we made and you can find a recipe for);
• flapjacks;
• raspberry and white chocolate blondies;
• coffee sheet cake;
• rocky road;
• creme egg tray bake;
• sticky marshmallow and chocolate;
• lemon curd squares;
• treacle flapjack;
• espresso walnut traybake;
• brownies. (GoodToKnow)

We definitely want to make all of these, so stay tuned as they are bound to appear here at some point in the future!

What ingredients will I need for these mini eggs blondies?

The mini egg blondies require ingredients that you can mostly find already in your pantry and fridge. This is such a great thing when I look at recipes because if I don’t have even a single ingredient and I’d have to go out for it, I will skip the recipe altogether. Is that just me? I mean, not always – sometimes I can bribe someone to go out for me! – but very likely.

Anyways, you will need an egg, some milk and some butter. From the pantry, you will need flour, vanilla extract, brown sugar, salt and mini chocolate eggs.

None of the ingredients are hard to find and in case you pick this recipe to be made after Easter or can’t get hold of mini eggs, just swap them for a different kind of chocolate.

What mini eggs can I use?

Absolutely any mini eggs you like! There are no right chocolate mini eggs to be used in these blondies, nor there are wrong ones. You can use anything from mini Cadbury eggs to Reese’s mini eggs if you love peanut butter. Or you can use any leftover Easter egg chocolate afterwards, chopped up roughly – I mean, if you still have any! It does not tend to survive the day around here, but then again who are we to judge?!

How to make these mini egg blondies?

These mini egg blondies are very much straightforward when it comes to making the dough. This is why I love this Easter tray bake, as well as taking only thirty minutes from start to finish! Yes, you read that right, 30 minutes and you’ll be ready to dunk into them in no time!

First off you will begin by preheating the oven to 180°C (350 F) and line a 9×9 baking dish with parchment paper. Or you can use aluminium foil or cooking spray in case you don’t have parchment paper. After that, you will melt the butter in a microwave-safe bowl. You will add the brown sugar, vanilla paste, and milk and combine well, just enough that all the ingredients are thoroughly combined.

When you are ready, add the flour and salt and make sure to mix everything properly. The dough should be neither runny nor too firm, and it should be easy to move around the bowl with a spoon. Afterwards, you are ready to add your mini eggs to the dough. Leave some on the side for now as you will add them later to the top for decoration.

In your baking dish, spread the dough evenly and top it off with the rest of the mini eggs. Bake it in the preheated oven for around 22-25 minutes. You will still get a centre that is not completely set, but the edges will already be golden and crispy.

Cool off completely before you cut them. You can cool them off in the baking dish or a dessert rack. When they are cool, cut them into 9 pieces and get ready to serve with a glass of milk or a cup of tea. If you cannot wait for them to cool off completely… well, expect a goey mess!

Can I substitute anything in this Easter tray bake recipe?

This mini egg blondies recipe is quite easy to make and requires very few ingredients. You can substitute some of them for sure, for example, the type of milk to use like oat milk or almond milk. Also, you could make these Easter blondies vegan by swapping the egg for an egg replacement or applesauce or a banana – this would count though for some adjusting as it might be too runny or too firm. And swapping regular butter for vegan butter or margarine. We love the Naturli or the Flora vegan butter if you can get hold of them, and the Flora in particular is such a great swap when it comes to bakes!

Besides these changes, you could also choose a different topping, instead of mini chocolate eggs you could go for smarties or peanut butter cups. Also, you could use malt balls, marshmallows, jelly beans, as well as candied fruits, sprinkles or any other type of Easter chocolate. The world is indeed your oyster when you pick what to add to these blondies! We used some leftover mini chocolate eggs from M&S, but you can use whatever you prefer, from mini Cadbury eggs to leftover Easter eggs and chocolate chips. The world is your egg, chocolate egg! I promise I will eventually stop all these egg puns, I will.

What equipment will I need for this mini egg blondies recipe?

These mini egg blondies are as easy as the recipe says and you can do everything by hand in 5 minutes with the equipment everyone has available in their kitchen! I can assure you this recipe will only ask you for two bowls, a scale, a spatula, a baking dish and some parchment paper. Nothing more, nothing less! And with this little washing up to deal with, how can you resist them?

Actually, if you feel like it, you could also just use one bowl instead of using a second one for the butter. So win-win, because there is less washing! Let’s admit it, there’s always more washing while baking than doing pretty much anything else – and I hate washing up!

How long can I keep these mini egg blondies? Can I freeze them?

If you are not eating all the mini egg blondies on the same day, you can keep them in an air-tight container for up to a week without losing any of their flavours. Also, if you are making a bigger batch or you are on your own, you can freeze the pre-baked blondies without any issues and keep them for up to three months.

What I suggest, is that you add a piece of parchment paper between them, so you can just pick one at a time. Then you can thaw your blondies for 24 hours and enjoy it! You could also decide to warm them up after they are defrosted too. Serving them with some chocolate or vanilla ice cream sounds like something I’d happily do, not sure about you.