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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!

However, I wanted to do something a little different this year, and stick to my new found love for Blondies! And HELLO THERE these are delicious. 

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 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. 

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!

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 till there is a slight wobble, and then leave them to cool. 

Once they’ve cooled, you can decorate them, and then cut them, or cut them and then decorate. Sometimes it’s even easier to chill them in the fridge before cutting – but it’s all up to you! Enjoy! X

Easter Blondies!

Fudgey, Gooey and Delicious Easter Blondies full of all your Favourite Easter Chocolates!
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Category: Traybakes
Type: Blondies
Keyword: Easter
Prep Time: 35 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Servings: 16 Pieces
Author: Jane's Patisserie

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 till smooth. I beat mine for several minutes, and it starts to lighten the mixture.
  • Add in the Eggs and beat again till 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, or until there is an ever so slight wobble in the middle. However, they can take longer. A skewer should come out clean, or with a few little crumbs, but not raw batter. See notes below!
  • Leave to cool in the tin.
  • 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.
  • A skewer should come out clean, or with a few little crumbs, but not raw batter. A skewer test is hard with blondies/brownies as you don't want them over baked, but you don't want a load of batter on it either! 
  • 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!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

76 Comments

  1. Lisa on June 3, 2021 at 9:09 pm

    Hello!
    Can you advise if stork will be good for your blondie/brownie recipes? Or do you advise sticking to unsalted butter
    Thanks! X

    • Jane's Patisserie on June 4, 2021 at 9:34 am

      Hey, you can use either for blondies and brownies xx



  2. Riel on April 25, 2021 at 4:32 pm

    I’m so excited to bake this! However, I only have an 8×8 baking tin. Should I bake it shorter time? Thanks!

    • Jane's Patisserie on April 26, 2021 at 1:23 pm

      Hey! Ahh yay! Ideally you should use the tin provided as a smaller tin will take longer to bake as it will be deeper and therefore could result in a raw middle xx



  3. Darach Ó Catháin on April 10, 2021 at 7:28 pm

    5 stars
    Hi Jane! Over the past few months both this blondie recipe and your Easter Rocky road have been weekly bakes. They’re incredible. BUT I only have enough Easter chocolates left for another two batches. I was wondering if in the near future you’d post a blondie recipe that’s features a similar eclectic mix of treats but with ones that are available year round? Cos I’m not independent enough to think up my own concoction 😂 Can’t wait for the book, btw!

    • Jane's Patisserie on April 13, 2021 at 12:55 pm

      Hey! Ahh I am so pleased you are enjoying them. Yes of course I will add it to my list. Thank you so much xx



  4. Alex Mcfetridge on April 1, 2021 at 6:44 pm

    5 stars
    Should you cut them up before or after decorating?

  5. Sabrina on March 28, 2021 at 5:54 pm

    5 stars
    Hi

    I made these today but not sure if they are raw in the middle.
    It didn’t come out with any batter on the skewer but it has a funny colour in the middle.

    Would show you a picture but it doesn’t let me.

    Put them in the oven at 180 for 39 mins.

  6. Emma on March 25, 2021 at 8:41 pm

    I only have demerara sugar not light brown, would this work?
    Thank you!

    • Jane's Patisserie on March 26, 2021 at 1:00 pm

      Hii! Unfortunately the grains are a bit larger so it may leave a texture x



  7. Leanne Stevens on March 21, 2021 at 5:39 pm

    5 stars
    Hi Jane I made these blondies today, baked on 160 for 25 mins they were perfect in the centre but about an inch in around the edges was cakey, would u recommend baking on lower heat or less time?!
    Absolutely delightful tho so would love to perfect it.

  8. Jane Robison on March 2, 2021 at 2:20 pm

    Hi there, I’m thinking of making these blondies this weekend. I’ve bought just Cadbury’s Mini eggs for it but would like to mix it up a bit
    Am I right in thinking that mini eggs that have a sugar coating like Cadbury’s will not melt in the oven but ones that don’t have a coating like Lindor mini eggs should be frozen first to keep them intact?
    Thanks

    • Jane's Patisserie on March 3, 2021 at 9:05 pm

      They will melt, but tend to stay contained in the shell if that makes sense, sometimes they can split though! But anything without could be frozen yes!



  9. Kirsty on February 8, 2021 at 4:11 pm

    We have made these twice using an electric whisk, but never been able to get a mousse texture? How long do you whisk for? The blondies bake a little around the outside of the tub but it’s completely raw in the middle? When we leave it in the oven longer the top ends up burning but the middle is still raw. Where are we going wrong? xXx

    P.s we love your recipes and have made many of your cakes etc, thanks for posting, you’re website is unbelievable, keep posting!!

    • Jane's Patisserie on February 13, 2021 at 3:18 pm

      For this you don’t need a mousse texture – you just whisk the eggs and sugar together until smooth and the colour lightens a bit! And it may be worth lowering the temp of the oven and just baking for longer instead xx



  10. CM on February 7, 2021 at 12:57 pm

    5 stars
    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?

    • Jane's Patisserie on February 7, 2021 at 2:24 pm

      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



  11. Danielle on January 15, 2021 at 5:06 pm

    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!

    • Jane's Patisserie on January 15, 2021 at 8:22 pm

      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



  12. Keri Stanley on December 3, 2020 at 10:51 am

    Can you freeze these?

  13. Nicole on October 7, 2020 at 2:34 pm

    Would this work with soft brown sugar only? And no white granulated? Thank you!

    • Jane's Patisserie on October 7, 2020 at 2:38 pm

      It would – it’s just a darker colour! x



  14. Chantelle on May 24, 2020 at 4:37 pm

    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

    • Jane's Patisserie on May 25, 2020 at 9:37 am

      Hey! Basically yes – what you add in though instead (if anything) can change baking times and so on! x



  15. Tom on May 13, 2020 at 11:43 am

    5 stars
    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

    • Jane's Patisserie on May 13, 2020 at 2:22 pm

      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!



  16. Lu on May 12, 2020 at 11:20 pm

    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.

    • Jane's Patisserie on May 13, 2020 at 8:56 am

      Ahh yay! For blondies, I just honestly prefer it! I find caster sugar can sometimes make them cakeier!



  17. Anna Green on May 12, 2020 at 3:13 pm

    5 stars
    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! 🙂

  18. Lucy on May 9, 2020 at 4:26 pm

    Hi do you need the cornflour ? What difference would it make not using

    • Jane's Patisserie on May 9, 2020 at 7:04 pm

      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!



  19. Marghaid on May 6, 2020 at 1:31 pm

    5 stars
    I made them 3 times over easter they went down a treat. easy to make and easy to eat.

  20. Carys on May 4, 2020 at 4:18 pm

    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!

  21. Felicity Foster on May 4, 2020 at 1:39 pm

    Absolutely love these going to make again but only have demeera sugar

    • Jane's Patisserie on May 4, 2020 at 7:22 pm

      I would suggest using white granulated sugar!



  22. Michala Swann on May 4, 2020 at 11:04 am

    5 stars
    I bake something once a week for my boyfriend to take into work on nightshift for his colleagues.
    I baked these blondies for them a couple of weeks ago. It was my first attempt at blondies, I was surprised how easy they were to make and how delicious they were (I always taste test before they off to work!!) They are definitely a firm favourite, a really beautiful bake.

  23. Kerry on May 4, 2020 at 10:58 am

    5 stars
    Made these last week and they were seriously amazing! Used milky bar mini eggs in the recipe and it was a huge hit. I’ve tried blondie recipes in the past and they’ve never turned out anywhere near as good as this one. Thanks so much for sharing your amazing recipes, Jane! Can’t wait to try some more!

  24. Deanna on May 3, 2020 at 9:44 pm

    5 stars
    These are incredible! Very decadent and sweet. I used up some chocolates I had spare from Easter (mini creme eggs, dairy milk eggs, mini eggs, chopped up milkybar and some milk chocolate chips). I froze the creme eggs before I mixed them in & they turned out great. Will definitely be baking this again!

  25. Lorraine Booth on May 3, 2020 at 8:37 pm

    5 stars
    Such a simple recipe but so delicious so easy to make a bit tricky with the timing but practice makes perfect Jane bakes hers for 25 minutes but mine took about 40 minutes but were still nice and gooey tasted a bit like cookie dough bit eas jam packed with chocolate goodies

  26. Emma on May 3, 2020 at 8:34 pm

    5 stars
    Made these at the start of lockdown, they went down so well that I made another batch as soon as we finished the first! They’re now our lockdown staple treat! 💙

  27. Aisling Barton on May 3, 2020 at 8:11 pm

    5 stars
    Super easy to make and absolutely delicious! Impossible to only have one!

  28. Rebecca Wellington on May 3, 2020 at 6:29 pm

    I loved this recipe and wondered if it could be made but using regular chocolates now it’s not Easter anymore 😊

  29. Char on April 29, 2020 at 2:23 pm

    5 stars
    Hi, just wondering – do I melt the white chocolate? Great recipe, going to try these out. Thanks! x

  30. Hollie Kiely on April 17, 2020 at 5:28 pm

    Hi Jane, for brownies and blondies, can you use stork or should you use real butter? Thank you

    • Jane's Patisserie on April 17, 2020 at 6:01 pm

      I use either! Whichever I have to hand!x



  31. Samantha on April 13, 2020 at 6:35 pm

    5 stars
    Took a little longer for me but they were yummy! Would you use the same recipe and time if you were to use jammy Dodgers or other chocolates? Also is the ingredients meant to be thick or runny going into the tin?

  32. Abbeu on April 12, 2020 at 10:24 am

    5 stars
    Every time i make your Blondies they are perfect!! Good Blondie recipes are hard to come by but yours always turn out delicious! As do all the other recipes of yours i’ve made (maltesear tray bake…WOW). Thank you for always sharing your amazing recipes! They have definitely kept my work colleagues happy when i’ve baked!

    • Jane's Patisserie on April 12, 2020 at 12:03 pm

      Awwwh yay!! I’m so glad you like them all!!! x



  33. Kristen Worley on April 11, 2020 at 10:26 am

    Hi,

    I’ve got all the ingredients to make the easter blondies, I can’t wait to get started. One question I do have is, do you freeze the easter chocolates (mini eggs, smarties etc) before adding them to the blondie mix prior to going in the oven?

    Thanks!

    • Jane's Patisserie on April 11, 2020 at 1:35 pm

      No I don’t freeze them – you’d want to freeze soft centred chocolates though!



  34. Kristen Worley on April 11, 2020 at 10:17 am

    Hi,

    I’ve got all the ingredients to make the Easter blondies. Can you advise whether or not to freeze the easter chocolates before adding them to the mixture?

    Thanks!

  35. Aliyah on April 11, 2020 at 8:32 am

    Hiya in going to make this recipe but want to half the ingredients as there are only 2 of us! Do you think this will be okay and you recommend doing the bake for less time or still 25 minutes??

    I’m sure We are going to love it either way! Thank you x

    • Jane's Patisserie on April 11, 2020 at 1:37 pm

      Definitely less time, and also in a smaller tin! A 7×7″ square is about half for the tin size!



  36. Bex Harrison on April 9, 2020 at 9:05 am

    Hi, I can’t get hold of plain flour anywhere, I have got some Self Raising flour, can I use this instead?

    Many thanks

    • Jane's Patisserie on April 9, 2020 at 10:28 am

      The texture will be a lot more cakey rather than blondie if you use self-raising!



  37. Leah on April 4, 2020 at 10:45 am

    Hey! I don’t have any brown sugar left.. could I just make it up with caster sugar or granulated sugar?? Thanks so much! Xx

    • Jane's Patisserie on April 4, 2020 at 12:35 pm

      I would use granulated sugar, but either should be fine!



  38. Judles on April 2, 2020 at 12:57 am

    5 stars
    Hi Jane, just noticing some comments about certain ingredients that a lot of us have had difficulty getting hold of so wondered perhaps if you have or could make any recipes that don’t use eggs? That would be great, thanks!

    Love receiving all your recipe posts! x

    • Jane's Patisserie on April 2, 2020 at 8:43 am

      Hey! I have lots already on my blog – vegan bakes, no-bake recipes, and so on!



  39. Sandy on April 1, 2020 at 8:03 pm

    5 stars
    They turned out perfectly – 28 minutes in my fan oven.

  40. Krystina on April 1, 2020 at 5:55 pm

    4 stars
    Tastes delicious but mine took 45 minutes in the oven and were still completely raw in the middle so be careful not to turn the oven off until you’ve got them out and checked they’re actually cooked if you’re making these ☺️

    • Jane's Patisserie on April 1, 2020 at 8:12 pm

      As mentioned, they can take longer in some ovens. Also, if your butter/sugar wasn’t actually beaten enough that can cause some issues sometimes!



  41. Lauren on March 31, 2020 at 11:26 pm

    Hi Jane!

    I love your recipes and must admit that you have got me into baking!!

    I tried this recipe today and it took nearly an hour to bake and was incredibly buttery- it almost looked like it was frying the butter off when it came out of the oven. I used stork, can you think of where I might have gone wrong?

    Thank you!

    • Jane's Patisserie on April 1, 2020 at 8:11 pm

      Hey! Ahh I’m so glad! As mentioned on the post, they can take longer. However, I did use actual butter. You can use stork, but if your oven temperature isn’t even, then it can cause a bake like this to go a little funny. Once cooled though, they should have been fine!



  42. Joanna Howell on March 29, 2020 at 5:19 pm

    So disappointed – I made these today, checked them at 22 minutes, no wobble. However, after decorating and cooling cut into squares only to find it was raw in the middle 😭 will have another go when I can get the ingredients

    • Jane's Patisserie on March 29, 2020 at 7:19 pm

      Blondies and brownies are notorious for sometimes taking longer to bake – often it’s down to the oven not being the correct temp (compared to what you think it should be.) A majority of the bake will still be fine to eat as they have still been in the oven for 22 minutes.



  43. chefkreso on March 29, 2020 at 5:02 pm

    This is such a delicious treat, thanks for sharing the recipe, looking forward to trying it out as soon as I get all of the ingredients 🙂

  44. Gemma on March 28, 2020 at 8:04 pm

    Hi, I made these today but it took 40 minutes to cook…. why have I gone wrong????

    • Jane's Patisserie on March 28, 2020 at 9:20 pm

      They shouldn’t have taken that long – but maybe your oven temp is off a little, but as long as they’re edible it’s fine. Sometimes bakes can take longer.



  45. PAULINE SWEET on March 28, 2020 at 8:38 am

    Jane, wherever are you getting the ingredients from to still be able to bake?
    Dow here, there have been no eggs for almost a month; no flour, no caster sugar…. ☹🤷‍♀️

    • Jane's Patisserie on March 28, 2020 at 9:12 am

      I bake several weeks and months in advance, so all these posts have been completed already. I’m still posting them, as many people have access to ingredients still, and these recipes are also for the future. I have also managed to buy all the ingredients for future bakes.



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