Hi lovelies! Picture this: A soft, melt‑in‑the‑mouth blondie base, caramel‑rich from a whole can of condensed milk, filled with pockets of crunchy, colourful shards of Mini Eggs. These aren’t your average blondies they’re basically a chocolate Easter egg explosion in blondie form!
So whether you’re baking for Easter, a school fair, a cosy weekend treat, or simply because you deserve something outrageously indulgent, these blondies deliver gooey centres, golden edges, and that addictive “just one more square” temptation.
Ready to create the blondie of your dreams? Let’s get bashing those Mini Eggs and dive in!
Makes: Approx 10 - 15 Squares
Oven temperature: 180°C Fan assisted
Bake time: 25 - 30 Minutes
Total time: About 45 minutes + overnight setting
Set your oven to 180°C. Line your square tin with baking paper, leaving some overhang on the sides so you can easily lift the blondies out later.
Melt the condensed milk and butter:
Slice the block of butter and place in the pan.
Pour the condensed milk into the saucepan.
Melt over a low-medium heat. I had it on hob no 5. (By slicing the butter it allows it to melt more easily).
Stir occasionally with a spatula until the butter is fully melted and the mixture is smooth and combined. (Never let the mixture boil, just warm through until melted). Remove from the heat.
Mix the wet ingredients:
Pour the melted butter and condensed milk mixture into a large mixing bowl.
Add the 115g brown sugar and whisk well until the sugar mostly dissolves and the mixture looks slightly glossy.
Add the 2 medium eggs one at a time, whisking quickly after each addition until fully incorporated. The mixture should be smooth and slightly thickened.
Add the dry ingredients:
Weigh out and sift in the 240g plain flour and the 1 tsp baking powder (this helps prevent lumps).
Gently fold everything together with a spatula until just combined.
(Try not to overmix, or the blondies will become tough). Once mixed the batter will be thick and sticky.
Add the mini eggs:
Bash your 150g mini eggs with a small rolling pin. (Leave some whole or in bigger chunks for the top).
Fold in about half of the bashed mini eggs into the batter for chocolatey pockets throughout. Pour the batter into the lined tin and spread it evenly by shaking the tin from side to side.
Then sprinkle the remaining bashed mini eggs generously over the top, lightly press into the mixture.
Bake:
Bake for 25 - 30 minutes in the centre of the oven..
The edges should be golden and set, but the middle should still have a small wobble when you gently shake the tin. This is key for that fudgy texture! (It may look a bit underdone but that’s perfect.). I baked mine for 25 minutes but think it needed a few minutes more. I think 28 - 30 minutes would have been better. But check after 28 to ensure that little wobble.
Initial cooling:
Once baked, remove from the oven and place the tin on a wire rack. Leave the blondies in the tin to cool for at least 30 – 40 minutes until they’re no longer piping hot.
Rapid cool: (Ice bath – highly recommended)
Or after about ten minutes, carefully place the entire tin into a larger tray/tin filled with ice and a little cold water (an “ice bath”). Make sure water doesn’t get into the tin. Leave for 20 – 40 minutes until the blondies feel fully cool to the touch.
Why do this? It stops carry-over cooking, keeps the centre extra fudgy, and helps achieve that dense, truffle-like texture. Plus it won't ruin all the food in your fridge because the mixture is still too hot.
Fridge overnight (essential for clean cuts):
After the ice bath, transfer the tin to the fridge and leave it overnight (or at least 6–8 hours). This allows the blondies to set properly, and makes them much easier to slice cleanly. I placed the tin in a plastic bag in the fridge to prevent fridge smells penetrating the blondie or the blondie drying out.
Slice and serve:
Once fully set, lift the blondies out using the paper overhang. Cut into squares (10 larger ones or 15 smaller ones). Serve at room temperature or slightly chilled. They pair wonderfully with a glass of milk or a scoop of vanilla ice cream.
So, enjoy and happy baking.
So whether you’re baking for Easter, a school fair, a cosy weekend treat, or simply because you deserve something outrageously indulgent, these blondies deliver gooey centres, golden edges, and that addictive “just one more square” temptation.
Ready to create the blondie of your dreams? Let’s get bashing those Mini Eggs and dive in!
Makes: Approx 10 - 15 Squares
Oven temperature: 180°C Fan assisted
Bake time: 25 - 30 Minutes
Total time: About 45 minutes + overnight setting
Ingredients
- 397g Carnation sweetened condensed milk (1 standard tin)
- 250g unsalted butter, melted
- 115g light brown sugar (or soft brown sugar)
- 2 medium eggs
- 240g plain flour (all-purpose flour)
- 1 tsp baking powder
- 150g mini eggs, bashed/chopped (use a rolling pin in a bag – keep some bigger pieces for texture)
Equipment
- Saucepan
- Large mixing bowl
- Small rolling pin
- Small sealable food bag
- Whisk & spatula
- 20cm x 20cm (8x8 inch) square baking tin (or similar size)
- Baking/parchment paper to line the tin
- Wire cooling rack
- Large bowl or tray for ice bath (optional but recommended for best results)
Method: Step-by-Step Instructions
Preheat the oven:Set your oven to 180°C. Line your square tin with baking paper, leaving some overhang on the sides so you can easily lift the blondies out later.
Melt the condensed milk and butter:
Slice the block of butter and place in the pan.
Pour the condensed milk into the saucepan.
Melt over a low-medium heat. I had it on hob no 5. (By slicing the butter it allows it to melt more easily).
Stir occasionally with a spatula until the butter is fully melted and the mixture is smooth and combined. (Never let the mixture boil, just warm through until melted). Remove from the heat.
Mix the wet ingredients:
Pour the melted butter and condensed milk mixture into a large mixing bowl.
Add the 115g brown sugar and whisk well until the sugar mostly dissolves and the mixture looks slightly glossy.
Add the 2 medium eggs one at a time, whisking quickly after each addition until fully incorporated. The mixture should be smooth and slightly thickened.
Add the dry ingredients:
Weigh out and sift in the 240g plain flour and the 1 tsp baking powder (this helps prevent lumps).
Gently fold everything together with a spatula until just combined.
(Try not to overmix, or the blondies will become tough). Once mixed the batter will be thick and sticky.
Add the mini eggs:
Bash your 150g mini eggs with a small rolling pin. (Leave some whole or in bigger chunks for the top).
Fold in about half of the bashed mini eggs into the batter for chocolatey pockets throughout. Pour the batter into the lined tin and spread it evenly by shaking the tin from side to side.
Then sprinkle the remaining bashed mini eggs generously over the top, lightly press into the mixture.
Bake:
Bake for 25 - 30 minutes in the centre of the oven..
The edges should be golden and set, but the middle should still have a small wobble when you gently shake the tin. This is key for that fudgy texture! (It may look a bit underdone but that’s perfect.). I baked mine for 25 minutes but think it needed a few minutes more. I think 28 - 30 minutes would have been better. But check after 28 to ensure that little wobble.
Initial cooling:
Once baked, remove from the oven and place the tin on a wire rack. Leave the blondies in the tin to cool for at least 30 – 40 minutes until they’re no longer piping hot.
Rapid cool: (Ice bath – highly recommended)
Or after about ten minutes, carefully place the entire tin into a larger tray/tin filled with ice and a little cold water (an “ice bath”). Make sure water doesn’t get into the tin. Leave for 20 – 40 minutes until the blondies feel fully cool to the touch.
Why do this? It stops carry-over cooking, keeps the centre extra fudgy, and helps achieve that dense, truffle-like texture. Plus it won't ruin all the food in your fridge because the mixture is still too hot.
Fridge overnight (essential for clean cuts):
After the ice bath, transfer the tin to the fridge and leave it overnight (or at least 6–8 hours). This allows the blondies to set properly, and makes them much easier to slice cleanly. I placed the tin in a plastic bag in the fridge to prevent fridge smells penetrating the blondie or the blondie drying out.
Slice and serve:
Once fully set, lift the blondies out using the paper overhang. Cut into squares (10 larger ones or 15 smaller ones). Serve at room temperature or slightly chilled. They pair wonderfully with a glass of milk or a scoop of vanilla ice cream.
Success Tips from the HelpMeBake Kitchen
- Fudgy texture — The combination of condensed milk, underbaking and overnight fridge time gives these a rich, caramel-like taste that’s better than standard blondies.
- Mini eggs — Bashing them creates lovely melty pockets; bigger pieces on top look pretty and add crunch.
- Storage — Keep in an airtight container in the fridge for up to 5 days. They also freeze well (wrap individually).
- Variations — Add a teaspoon of vanilla or a pinch of sea salt to the batter for extra depth. White chocolate chips work nicely too.
- Oven note — Ovens vary – start checking at 25 minutes. If the top browns too quickly, loosely cover with foil for the last few minutes.
So, enjoy and happy baking.
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