Skip to main content

Chewy Chocolate Mini Egg Blondie Bars

Chewy Chocolate Mini Egg Blondie Bars
Following on from the success of last years Mini Egg Crunch Bars (aka Easter Rocky Road), I wanted to develop a new mini egg creation in time for Easter (we much prefer mini eggs to creme eggs in this house!).

These Chewy Chocolate Mini Egg Blondie Bars are squidgy, chocolatey and absolutely yummy and would make an ideal bake for the Easter weekend.  We are away in the Lake District the week before Easter (our first trip to the Lakes!), so I've made a batch of these and stashed them away in the freezer ready to pull out as soon as we get home from our hols.

Chewy Chocolate Mini Egg Blondie Bars


  1. The mixture is very sticky so I found it easier to press it into the tin with my hand. Make sure you spread it out to all the corners.
  2. I added 100g milk chocolate chips to the mixture but you could add white or dark choc chips if you prefer.
  3. Reserve some of the mini eggs for scattering on top, but make sure you press them into the mixture slightly to stop them burning.
  4. These bars freeze really well so make a batch now and pull them out over the Easter weekend for your family and friends to enjoy.


Chewy Chocolate Mini Egg Blondie Bars


print recipe
Mini Egg Blondie Bars

Chewy Chocolate Mini Egg Blondie Bars

A perfect bake for Easter! Chewy Chocolate Mini Egg Blondie Bars
  • 275g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 115g Butter, melted
  • 75g Golden Caster Sugar
  • 125g Light Brown Sugar
  • 2 Eggs
  • 1 TSP Vanilla Extract
  • 300g Mini Eggs, chopped
  • 100g Milk Chocolate Chips
Step 1: Preheat the oven to 190°c (170°C fan) and line a 20cm square tin with baking paper. Sieve the flour into a large bowl and stir through the bicarbonate of soda, set aside.Step 2: In another bowl mix together the melted butter and sugars (I use an electric whisk for this) until creamy. Stir in the eggs and vanilla extract.Step 3: Mix the wet ingredients into the flour and stir until a soft sticky dough like mixture is formed. Stir through the mini eggs and choc chips (reserving a handful of mini eggs for the top), then press the mixture into the tin, scattering the reserved mini eggs on top. Bake for 20 mins and allow to cool overnight before cutting into squares.

Prep time: Cook time: Total time:
Yield: 12 bars

Pin the Chewy Chocolate Mini Egg Blondie Bars for later...

Chewy Chocolate Mini Egg Blondie Bars



  1. ooooh you had me at Mini Eggs Beth! These are right up my street and would not last long around me x

    1. The first batch I made went within the day! They are really yummy

  2. Just as well these aren't anywhere near me, or I might just demolish the lot. Love blondies and mini eggs are rather irresistible too. Have pinned.

    BTW - if you make anything chocolatey this month, don't forget We Should Cocoa.


Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.

TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins

print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…