Monday 3 April 2023

Milkybar Mini Egg Blondies

If you love white chocolate, you'll love these Milkybar mini egg blondies!

I'm finding comfort in chocolates that represent tiny eggs and finding ways I can include them in a dessert and to be honest, I've got a lot of ideas which just means more Easter recipes! At first it was my Terry's Chocolate Orange Mini Egg Brownies, which were a delight, but now I've moved onto something sweeter. I've always loved a white chocolate blondie, and using the Milkybar mini eggs chocolate bar as well as the eggs was a game changer. It's dotted with colourful little specks of chocolate, and just as smooth and creamy as ever. Plus the white chocolate mini eggs dispersed through the blondies are absolute heaven. I think blondies are my favourite traybake, there's something a little more gooey about them that I really enjoy, and they don't seem to stale in the same way as brownies - probably some science behind this that perhaps I'll venture into. In the meantime, I'll be inhaling these as I write down my next Easter recipe and I hope you'll join me :)

If you love white chocolate and easter....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 25 minutes
Serves: 16


  • If you have a hot spot in your oven, rotate the cake tin aft 15 minutes for an even bake - otherwise one side might be more golden than the other. 
  • Try not to overbake these blondies, the timing is really accurate and any longer they will be too crispy.
  • Use normal white chocolate if you cannot find the Milkybar Mini Eggs bar of chocolate. 
  • I find that adding the remaining eggs after baking is much better, as the during baking the batter rises and they get lost and just look like holes!


  • 140g unsalted butter
  • 140g Milkybar white chocolate mini eggs bar
  • 80g caster sugar
  • 80g light brown sugar
  • 2 large eggs
  • 140g plain flour
  • 200g Milkybar mini eggs


  1. Preheat the oven to 160℃ and grease and line an 8x8 inch cake tin with baking paper. 
  2. In the microwave, melt together the butter and Milkybar chocolate bar, then set aside to cool slightly.
  3. Whisk in the sugars until combined then add in the eggs and mix.
  4. Sift the flour, then add this to the mixture to create a smooth batter.
  5. Fold in most of the Milky bar mini eggs, saving some for on top.
  6. Spoon the blondie batter into the prepared cake tin and bake in the oven for 25 minutes, rotating the tray halfway through baking (see notes).
  7. As soon as the blondies are finished baking, push the remaining mini eggs on top, not too far, just enough so they sit into it.
  8. Leave to cool in the tin then remove, slice and serve. 
  9. These blondies are best stored in an airtight container at room temperature for up to 5 days. Enjoy!


No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig