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Creme egg blondies.
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5 from 6 votes

Easy Creme Egg Blondies

Decadent and fudgy creme egg blondies, studded with mini creme eggs, chocolate chips, and topped with halved full-size creme eggs and a chocolate drizzle.
Course Baking
Cuisine British
Prep Time 8 minutes
Cook Time 27 minutes
Total Time 35 minutes
Servings 9
Calories 307kcal
Author Beth Sachs

Equipment

  • 2 Mixing Bowl
  • Wooden Spoon
  • 20 cm (8'') Square Baking Tin
  • Baking Paper

Ingredients

Metric - US Customary
  • 120 g Butter melted
  • 100 g Granulated Sugar
  • 50 g Light Brown Sugar
  • 1 Egg large
  • 2 teaspoon Vanilla Extract
  • 130 g Plain Flour
  • ½ teaspoon Bicarbonate of Soda
  • ¼ teaspoon Salt
  • 78 g Mini Creme Eggs frozen overnight
  • 100 g Milk Chocolate Chips
  • 5 Creme Eggs frozen overnight and halved with a knife when fully frozen
  • 25 g Milk Chocolate melted
  • 25 g White Chocolate melted

Instructions

  • Preheat the oven to 180°c (160fan/ Gas 4). Line a 20 x 20cm (8 inch) baking tin with baking paper.
  • Beat together the melted butter and sugars until pale and fluffy.
    120 g Butter, 100 g Granulated Sugar, 50 g Light Brown Sugar
  • Beat in the egg and vanilla extract.
    1 Egg, 2 teaspoon Vanilla Extract
  • Fold in the flour, bicarbonate of soda, and salt.
    130 g Plain Flour, ½ teaspoon Bicarbonate of Soda, ¼ teaspoon Salt
  • Mix in the frozen mini creme eggs and chocolate chips.
    78 g Mini Creme Eggs, 100 g Milk Chocolate Chips
  • Spoon into the prepared tin and top with the halved creme eggs.
    5 Creme Eggs
  • Bake in the oven for 25-30 minutes.
  • Once cooled, drizzle with the milk and white chocolate.
    25 g Milk Chocolate, 25 g White Chocolate

Notes

Top Tips:
  • Don't skip freezing the creme eggs, especially the large ones for the topping! They are much easier to cut in half when frozen. If you try cutting them at room temperature you will be left with a sticky mess!
  • Make sure the melted butter has cooled for at least 5 minutes before combining it with the sugar.
  • Don't overmix the blondie batter. Gently does it!
  • Don't overbake the blondies. There should still be a slight wobble in the middle when you take them out of the oven. They will set fully once cooled.
 
Variations:
  • Swap the chocolate chips for broken Easter egg chocolate.
  • Swap the creme eggs for mini eggs and make mini egg blondies!
  • Use orange zest instead of vanilla extract to flavour the blondies...or why not try my chocolate orange blondies instead?
  • Finish with orange or purple colour sprinkles and top with more halved creme eggs to make them look extra pretty!
 
Storage:
Store - The blondies will keep in an airtight container for up to 5 days.
Freeze - Blondies freeze really well. Place the sliced blondie bars into a freezer-safe container and freeze for up to 3 months. Thaw at room temperature.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Creme Egg Blondies
Amount per Serving
Calories
307
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
22
mg
7
%
Sodium
 
110
mg
5
%
Potassium
 
57
mg
2
%
Carbohydrates
 
44
g
15
%
Fiber
 
1
g
4
%
Sugar
 
28
g
31
%
Protein
 
6
g
12
%
Vitamin A
 
58
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
64
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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