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

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…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!

TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Family Favourite Minced Beef Cobbler

An easy, filling and relatively frugal meal that the whole family will enjoy, even the fussiest of children. I love savoury cobblers, there's something very comforting about them, especially when you top the scones with plenty of cheddar cheese like I do in this recipe. This minced beef cobbler features heavily on our meal plans during the winter months and I like to serve it with seasonal veggies, or failing that some peas from the freezer (to be fair it's usually peas from freezer!!). My lot would quite happily gobble a bowl of this on it's own though. It's most definitely a keeper in this house!

TIPS FOR MAKING THE MINCED BEEF COBBLERUp the veggies by adding peppers, mushrooms and courgettes to the mince.Make a veggie version by omitting the bacon and using Quorn mince instead.Double the recipe if you're feeding a crowd.Add a tablespoon of caramelised onion chutney to the mince to give it an extra rich flavour.Serve with seasonal veggies (or peas from the freez…