March 28, 2020
Easter Blondies!
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Fudgey, gooey and delicious Easter blondies full of all your favourite Easter chocolates!
So it’s not really that long until Easter now, but I just can’t resist baking even more goodies! Like honestly… I am obsessed with all things Easter. How can I not be?! YUM.
So, I already have my Easter brownies, and they’re one of my favourite traybakes I’ve ever done. They are full to the brim of different Easter chocolates, and I am happy about that!
Blondies
This year, I wanted to do something a little different, and stick to my new found love for blondies! And HELLO THERE these are delicious. Easter blondies with a fudge blondie texture, stuffed full with and decorated with all the easter goodies you can imagine.
If you are not aware or aren’t sure.. a blondie is essentially a non-chocolate version (or blonde in colour) version of brownies. They’re sometimes made with white chocolate in the batter, but often not like mine! I tend to find white chocolate base blondies can sometimes become greasy for some people, depending on the chocolate, so it’s up to you. If you do want a white chocolate base, use this recipe.
I will say this as well, but blondies and cookie bars are NOT THE SAME THINGS. They’re not even slightly the thing, so please stop thinking that. Cookie bars are just cookies made into a traybake. Blondies are as explained above.
My Easter blondies
I have a few different versions of blondies on my blog, and I love them all. For example, my white chocolate & raspberry blondies are one of my favourites, but they have a different method. These beauties are similar to my white chocolate caramel blondies.
I essentially wanted these to literally be the blondie version of my Easter brownies, and they definitely are! They’re packed full of random Easter Chocolates (you can obviously pick your favourites) and drizzled with white chocolate.
I genuinely went to the supermarket and just bought all the types of Easter Chocolate I could find, and then whacked them in this. You can use all of one flavour, or use anything as I did. I love having different chocolates to bite on in each piece!
Making & Baking
I think blondies are arguably one of the simplest things to put together. You can just use a bowl and a spoon, or use a mixer – both work well. Simple melt the butter and mix in the sugars, and then add the eggs. Add the flour and cornflour, and mix to a paste… and then have fun with flavours.
Pour into a lined 9×9″ square tin, and bake. When baking blondies, you have to be careful not to over bake them. They really don’t take much mixing either, so try to not over-do it there. I bake mine for exactly 25 minutes as I know how my oven works, until there is a slight wobble, leave them to cool fully in the tin and then pop them in the fridge overnight to set.
Decoration
Once they’ve cooled, you can decorate them, and then cut them, or cut them and then decorate. I went with a drizzle of white chocolate and added some more Easter chocolate goodness but this is optional – with your blondies the choice is all yours!
You can of course just leave them as they are, I know adding even more chocolate is slightly over the top and you don’t necessarily need to do this… but I always do here at Jane’s Patisserie.
Tips & Tricks
- These will last 5-7+ days at room temperature
- You can freeze them for 3+ months
- I use this 9″ square tin
- You can use any easter chocolates you want – if you want to use soft centred ones it’s worth freezing them before using.
- If you want to make brownies, follow my easter brownie recipe.
Enjoy! X
Easter Blondies!
Ingredients
- 200 g unsalted butter (melted) (see notes below)
- 125 g white granulated sugar
- 125 g light brown sugar
- 3 medium eggs
- 275 g plain flour
- 1 tbsp cornflour
- 150 g white chocolate chips
- 300 g Easter chocolates
Optional Decoration
- 75 g white chocolate (melted)
- Crushed Easter chocolates
Instructions
- Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add your melted butter and sugars and whisk until smooth. I beat mine for several minutes, and it starts to lighten the mixture.
- Add in the eggs and beat again until smooth.
- Add in the flour and cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture!
- Add in your white chocolate and Easter chocolates and fold through!
- Pour the mixture into the tin, and spread.
- Bake the blondies in the oven for 25+ minutes, until there is an ever so slight wobble in the middle.
- Leave too cool in the tin. Then leave in the fridge overnight to set
- Once cooled - decorate if you want.
- Drizzle over the white chocolate and add some crushed Easter chocolates!
- Can be easier if you set them in the fridge, to make it easier to cut.
Notes
- I've updated the butter quanitity to be 200g rather than 250g as it was occasionally being greasy for readers - if you liked it at the 250g quantitiy you can still use it!
- PLEASE USE CORNFLOUR. If you can't, increase the flour by 25g, but the texture will be slightly different.
- They can take upwards of 40+ minutes in some ovens, due to using different ingredients, different ovens, different mixing methods and so on.
- If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
- If they are a little soft, put them in the fridge before cutting and they will firm up. Once they've been in the oven for 25+ minutes, they will be safe to eat even if a little gooey.
- These will last in a cake tin for 4-5 days+
- I keep them at room temperature once they have been cut.
- The decoration is optional!
- You can use any easter chocolates you fancy - but ones with runny fillings can make them bake differently.
- I used a mixture of Mini Eggs, Smartie eggs, Milkybar Eggs, galaxy eggs, M&M eggs, Terry's eggs.
ENJOY!
Find my other Recipes on my Recipes Page!
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J x
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These need salt! Really tasty but definitely lacking salt if you use unsalted butter.
I have just prepared the mixture and in your preparation you say about adding vanilla with the eggs but there is no mention of vanilla in the ingredients list? How much do you add please
Hiya! You can add vanilla extract if you’d like, but it isn’t in the recipe! Hope this helps! x
Could i use this recipe in the doughnut moulds, like the bronuts? xx
Would I be able to use caster sugardor this instead of granulated? As currently only have caster 🙈
Yes you can do – however it may change the texture slightly! Hope this helps! x
All my eggs sunk to the bottom :(. What did I do wrong? They were still delicious though 🙂
Hiya! This sounds like your mixture was slightly too thin! Hope this helps! x
Hi Jane could I put Ferrero roche in the blondies would it affect cooking time?
Hiya! This should be fine – cooking time should be the same! Hope this helps x
Hi Jane. My mini eggs all sunk to the bottom.. any suggestions? The top went a bit cakey on the top but I think my oven is slightly hotter than what the temperature says so that might be why. Also, my white chocolate wouldn’t melt! Do you think it’s because I used chips rather than chunks? Love your recipes 😊
Hiya! Oven temperature is really important in traybake such as brownies/blodies, so this probably was the reason! The chocolate probably sized or burnt – as it should not matter wether you use chunks or chips! Hope this helps! x
Hello!
Can you advise if stork will be good for your blondie/brownie recipes? Or do you advise sticking to unsalted butter
Thanks! X
Hey, you can use either for blondies and brownies xx
I’m so excited to bake this! However, I only have an 8×8 baking tin. Should I bake it shorter time? Thanks!
Hey! Ahh yay! Ideally you should use the tin provided as a smaller tin will take longer to bake as it will be deeper and therefore could result in a raw middle xx
Hi Jane! Over the past few months both this blondie recipe and your Easter Rocky road have been weekly bakes. They’re incredible. BUT I only have enough Easter chocolates left for another two batches. I was wondering if in the near future you’d post a blondie recipe that’s features a similar eclectic mix of treats but with ones that are available year round? Cos I’m not independent enough to think up my own concoction 😂 Can’t wait for the book, btw!
Hey! Ahh I am so pleased you are enjoying them. Yes of course I will add it to my list. Thank you so much xx
Hello, how long do you wait for them to cool before putting in the fridge- like I assume you can’t put them straight into the fridge from the oven xx
Hiya! Just wait until the tray is cool and they will be fine to go in the fridge! Hope this helps! x
Should you cut them up before or after decorating?
Hi
I made these today but not sure if they are raw in the middle.
It didn’t come out with any batter on the skewer but it has a funny colour in the middle.
Would show you a picture but it doesn’t let me.
Put them in the oven at 180 for 39 mins.
I only have demerara sugar not light brown, would this work?
Thank you!
Hii! Unfortunately the grains are a bit larger so it may leave a texture x
Hi Jane I made these blondies today, baked on 160 for 25 mins they were perfect in the centre but about an inch in around the edges was cakey, would u recommend baking on lower heat or less time?!
Absolutely delightful tho so would love to perfect it.
Lower heat but longer! x
Hi there, I’m thinking of making these blondies this weekend. I’ve bought just Cadbury’s Mini eggs for it but would like to mix it up a bit
Am I right in thinking that mini eggs that have a sugar coating like Cadbury’s will not melt in the oven but ones that don’t have a coating like Lindor mini eggs should be frozen first to keep them intact?
Thanks
They will melt, but tend to stay contained in the shell if that makes sense, sometimes they can split though! But anything without could be frozen yes!
We have made these twice using an electric whisk, but never been able to get a mousse texture? How long do you whisk for? The blondies bake a little around the outside of the tub but it’s completely raw in the middle? When we leave it in the oven longer the top ends up burning but the middle is still raw. Where are we going wrong? xXx
P.s we love your recipes and have made many of your cakes etc, thanks for posting, you’re website is unbelievable, keep posting!!
For this you don’t need a mousse texture – you just whisk the eggs and sugar together until smooth and the colour lightens a bit! And it may be worth lowering the temp of the oven and just baking for longer instead xx
Hi Jane. I want to make a big tray of these – 12” x 12”. Do you know how much longer roughly I would need to bake them for?
So that is nearly double the recipe – and to be honest I just don’t think it would work! The timings would be a lot longer but I just think the middle would be completely raw (which can happen already in the recipe size tin) x
Hey, I’ve made a couple of your blondie recipes and bake them at the temp you recommend and always for 25 mins but they always turn out more cakey than blondie. Would you recommend reducing the time a bit more or will that make them inedible? They’re just never the right blondie consistency!
It just sounds like your oven is maybe on the wrong setting or too hot, or yes its just simply too long – cakey does just mean over baked! x
Can you freeze these?
Yes!
Would this work with soft brown sugar only? And no white granulated? Thank you!
It would – it’s just a darker colour! x
Hi!
Would these work with out any chocolate added in!? I’m looking for a blondie recipe with out chocolate so I can use it as a base
Hey! Basically yes – what you add in though instead (if anything) can change baking times and so on! x
Hi Jane,
I’ve used 3 of your Blondie recipes now and they’ve been a winner every time, my team in work are a big fan.
Would using gluten free flour work do you know?
Thanks
I personally haven’t tried it yet I’m afraid! Some readers have said it worked well some said it was a little drier so it’s probably a safe bet (and maybe add in Xantham Gum if you can!) and it should be fine!
I made these and come out perfect. Especially after leaving in fridge for a while they were still gooey in the middle 🙂
Just wondering what the difference by using granulated sugar is to using caster sugar ? Thanks.
Ahh yay! For blondies, I just honestly prefer it! I find caster sugar can sometimes make them cakeier!
THESE ARE AMAZING!! I made mine with kinder bueno (which I put in the freezer for around an hour before Icut them up and added them) malteaser bunnies and kinder bars. I also added a splash of vanilla extract. Mine took around 30 mins to bake and they came out perfect! I couldn’t stop eating them and ended up eating 3 squares at once when they were still warm!! I cant wait to make them again! 🙂
Hi do you need the cornflour ? What difference would it make not using
The cornflour is there for the texture, so in my opinion yes you should use it. However, it can be subbed for 25g more flour, but this can change the texture slightly!
I made them 3 times over easter they went down a treat. easy to make and easy to eat.
A really delicious recipe! The blondies went so quickly. I made them for my mum’s birthday and she was a bit sceptical about them at first since she’s tried blondies previously which she found quite dry, but she was so pleased with these! She said they’re the best blondies she has ever had. Will definitely be making these again. Thank you for sharing, Jane!
Absolutely love these going to make again but only have demeera sugar
I would suggest using white granulated sugar!
I bake something once a week for my boyfriend to take into work on nightshift for his colleagues.
I baked these blondies for them a couple of weeks ago. It was my first attempt at blondies, I was surprised how easy they were to make and how delicious they were (I always taste test before they off to work!!) They are definitely a firm favourite, a really beautiful bake.
Made these last week and they were seriously amazing! Used milky bar mini eggs in the recipe and it was a huge hit. I’ve tried blondie recipes in the past and they’ve never turned out anywhere near as good as this one. Thanks so much for sharing your amazing recipes, Jane! Can’t wait to try some more!
These are incredible! Very decadent and sweet. I used up some chocolates I had spare from Easter (mini creme eggs, dairy milk eggs, mini eggs, chopped up milkybar and some milk chocolate chips). I froze the creme eggs before I mixed them in & they turned out great. Will definitely be baking this again!
Such a simple recipe but so delicious so easy to make a bit tricky with the timing but practice makes perfect Jane bakes hers for 25 minutes but mine took about 40 minutes but were still nice and gooey tasted a bit like cookie dough bit eas jam packed with chocolate goodies
Made these at the start of lockdown, they went down so well that I made another batch as soon as we finished the first! They’re now our lockdown staple treat! 💙
Super easy to make and absolutely delicious! Impossible to only have one!
I loved this recipe and wondered if it could be made but using regular chocolates now it’s not Easter anymore 😊
Yes you definitely can!!
Hi, just wondering – do I melt the white chocolate? Great recipe, going to try these out. Thanks! x
Only the chocolate for the drizzle!
Hi Jane, for brownies and blondies, can you use stork or should you use real butter? Thank you
I use either! Whichever I have to hand!x
Took a little longer for me but they were yummy! Would you use the same recipe and time if you were to use jammy Dodgers or other chocolates? Also is the ingredients meant to be thick or runny going into the tin?
Every time i make your Blondies they are perfect!! Good Blondie recipes are hard to come by but yours always turn out delicious! As do all the other recipes of yours i’ve made (maltesear tray bake…WOW). Thank you for always sharing your amazing recipes! They have definitely kept my work colleagues happy when i’ve baked!
Awwwh yay!! I’m so glad you like them all!!! x
Hi,
I’ve got all the ingredients to make the easter blondies, I can’t wait to get started. One question I do have is, do you freeze the easter chocolates (mini eggs, smarties etc) before adding them to the blondie mix prior to going in the oven?
Thanks!
No I don’t freeze them – you’d want to freeze soft centred chocolates though!
Hi,
I’ve got all the ingredients to make the Easter blondies. Can you advise whether or not to freeze the easter chocolates before adding them to the mixture?
Thanks!
Hiya in going to make this recipe but want to half the ingredients as there are only 2 of us! Do you think this will be okay and you recommend doing the bake for less time or still 25 minutes??
I’m sure We are going to love it either way! Thank you x
Definitely less time, and also in a smaller tin! A 7×7″ square is about half for the tin size!
Hi, I can’t get hold of plain flour anywhere, I have got some Self Raising flour, can I use this instead?
Many thanks
The texture will be a lot more cakey rather than blondie if you use self-raising!
Hey! I don’t have any brown sugar left.. could I just make it up with caster sugar or granulated sugar?? Thanks so much! Xx
I would use granulated sugar, but either should be fine!
Hi Jane, just noticing some comments about certain ingredients that a lot of us have had difficulty getting hold of so wondered perhaps if you have or could make any recipes that don’t use eggs? That would be great, thanks!
Love receiving all your recipe posts! x
Hey! I have lots already on my blog – vegan bakes, no-bake recipes, and so on!
They turned out perfectly – 28 minutes in my fan oven.
Ahh yay!
Tastes delicious but mine took 45 minutes in the oven and were still completely raw in the middle so be careful not to turn the oven off until you’ve got them out and checked they’re actually cooked if you’re making these ☺️
As mentioned, they can take longer in some ovens. Also, if your butter/sugar wasn’t actually beaten enough that can cause some issues sometimes!
Hi Jane!
I love your recipes and must admit that you have got me into baking!!
I tried this recipe today and it took nearly an hour to bake and was incredibly buttery- it almost looked like it was frying the butter off when it came out of the oven. I used stork, can you think of where I might have gone wrong?
Thank you!
Hey! Ahh I’m so glad! As mentioned on the post, they can take longer. However, I did use actual butter. You can use stork, but if your oven temperature isn’t even, then it can cause a bake like this to go a little funny. Once cooled though, they should have been fine!
So disappointed – I made these today, checked them at 22 minutes, no wobble. However, after decorating and cooling cut into squares only to find it was raw in the middle 😭 will have another go when I can get the ingredients
Blondies and brownies are notorious for sometimes taking longer to bake – often it’s down to the oven not being the correct temp (compared to what you think it should be.) A majority of the bake will still be fine to eat as they have still been in the oven for 22 minutes.
This is such a delicious treat, thanks for sharing the recipe, looking forward to trying it out as soon as I get all of the ingredients 🙂
Hi, I made these today but it took 40 minutes to cook…. why have I gone wrong????
They shouldn’t have taken that long – but maybe your oven temp is off a little, but as long as they’re edible it’s fine. Sometimes bakes can take longer.
Jane, wherever are you getting the ingredients from to still be able to bake?
Dow here, there have been no eggs for almost a month; no flour, no caster sugar…. ☹🤷♀️
I bake several weeks and months in advance, so all these posts have been completed already. I’m still posting them, as many people have access to ingredients still, and these recipes are also for the future. I have also managed to buy all the ingredients for future bakes.