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Chewy Mini Egg Blondies with Caramel Swirls

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These chewy blondies feature caramel swirls and mini chocolate eggs, making them a perfect festive treat for Easter or any occasion. They are quick, easy, and delightfully indulgent with a chewy texture and bursts of chocolate.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour (can substitute gluten-free flour blend)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (150g) mini chocolate eggs (e.g., Cadbury mini eggs)
  • 1/3 cup (80ml) caramel sauce (homemade or store-bought)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Melt the butter gently in a microwave-safe bowl or on the stovetop. Let it cool slightly so it’s warm but not hot.
  3. In a mixing bowl, combine the melted butter and brown sugar. Whisk vigorously until glossy and smooth, about 1-2 minutes.
  4. Add the eggs and vanilla extract to the sugar-butter mixture. Beat until fully incorporated and slightly fluffy, about 30 seconds.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Slowly fold the dry ingredients into the wet mixture using a rubber spatula. Stop as soon as no dry flour streaks remain.
  7. Gently fold in half of the mini chocolate eggs.
  8. Pour the batter into the prepared pan and spread evenly with a spatula.
  9. Drizzle the caramel sauce over the top in spoonfuls. Using a knife or skewer, swirl the caramel through the batter to create ribbons.
  10. Sprinkle the remaining mini eggs on top.
  11. Bake for 22-25 minutes until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  12. Cool in the pan for at least 15 minutes before lifting out with the parchment paper. Cut into 16 small squares and enjoy.

Notes

If caramel sauce is too runny, chill it before swirling to get defined ribbons. Avoid overmixing the batter to keep blondies chewy. Let blondies cool completely before cutting to prevent crumbling. For dairy-free, substitute coconut oil for butter and use dairy-free caramel sauce. Gluten-free flour can be used to make the recipe gluten-free.

Nutrition

Keywords: blondies, mini egg blondies, caramel swirls, Easter treats, chewy blondies, chocolate blondies, quick dessert, festive dessert

Find it online: https://tempotaste.com/chewy-mini-egg-blondies-with-caramel-swirls-easy-recipe-for-perfect-easter-treats/