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!
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J x
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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!