Super decadent blondies packed full of white chocolate, mini creme eggs and large creme eggs! These fudgy creme egg blondies are the perfect Easter treat!
Cadbury creme eggs at Easter are such a classic. They are so ridiculously sweet but I absolutely love them! Especially when the chocolate is cold enough that it has a good crack when you bite into it, but warm enough that the fondant filling is still soft and gooey. Baking them into brownies has been done time and time again, but I’ve never really seen a creme egg blondie! So I got straight to work developing a recipe. And voila. The fudgiest most decadent brownies ever. If you love white chocolate then these are for you! They are super sweet…pretty obvious considering they’re packed full of creme eggs, but if you’re more of a dark chocolate fan I’d probably stick to the creme egg brownies.
Key Ingredients You’ll Need
- White Chocolate – You can’t make a blondie without white chocolate, so use the best quality you can. I always find cheaper white chocolates to be super sweet, and as we’re adding creme eggs to these blondies you don’t want to add too much extra sweetness if you can.
- Soft Light Brown Sugar – These blondies use a mixture of caster sugar and brown sugar, The brown sugar gives a caramelly note to the blondies which is so so delicious and helps to cut the sweetness slightly.
- Creme Eggs – For these blondies you need mini creme eggs and regular sized creme eggs. The mini creme eggs get chopped up and stirred into the blondie batter, and the regular creme eggs are halved and placed on top. This obviously makes the blondies look super cute on top, but the mini creme eggs also add a delicious chunky texture to the blondies.
How to make fudgy creme egg blondies
These blondies are really easy and quick to make, but! They do need chilling or leaving overnight before you can eat them. I know its the worst step to read in any baking recipe, but honestly they taste sooo much better if you leave them. If you cut into them straight away you may think the blondies are underbaked, but its the chilling time (or overnight cooling at room temp) that gives the blondies a chance to set into their fudgy – but cooked through – state.
Making the blondie batter
The method for these blondies is very similar to my regular brownie recipe, where you start with melted butter poured over the chopped chocolate. The chocolate needs to be cut finely so it will easily melt with the heat from the melted butter. Once the two are combined into a silky mixture, you can whisk both the caster and light brown sugar in. You want to whisk this well to ensure the sugar is completely dissolved.
Then the flour and salt can be added. At this point the mixture will be very thick and not look too appetising. But the next addition of two eggs and 1 egg yolk, will turn the mixture thick and silky again in no time!
The final step is to add more chocolate! I like to roughly chop a bar of white chocolate to give the blondies a nice chunky texture. For these Easter themed blondies they also need creme eggs! For mixing into the batter I used the mini version and chopped them roughly. Once they’re both well combined in the batter you can pour it into your baking tin.
The final step is to press halved creme eggs on top – partly for how aesthetically pleasing it looks, but mostly to add to that delicious Easter creme egg flavour! You can add these halfway through baking the blondies if you prefer them to stay abit gooier, or just place them on before baking if you like the fondant to be firmer.
Baking the blondies
Baking blondies or brownies is always a little tricky because you can’t test the batter for ‘doneness’ like you would a cake – as you want them to still be gooey inside! So instead I have a few tips to help you know when they’re ready to come out of the oven;
- If you have a food thermometer, the middle of your blondies should be above 80C to be fully cooked.
- If there is only a slight jiggle in the middle of your blondies, then they are ready. If the whole pan is still jiggling, they need to cook longer.
- With blondies they will turn a deep golden colour, which helps to indicate they’re almost done – the high sugar content can also cause them to brown too quickly however, so keep some foil on standby.
Once the blondies are done, as I said above, you must must must leave them to cool completely before cutting. They should be left for at least an hour in the tin at room temperature, before being chilled (still in the tin) in the fridge for at least two hours. Then they can be cut!
Or you can leave them at room temperature, still in the tin, overnight before cutting into them the next day. This is actually my preferred choice!
Just please trust in the process, and know that your blondies will look and taste better if you follow the recipe.
Tips & Tricks
Yes! Any of the Easter themed filled eggs would work well – Cadbury caramel eggs, Reeses peanut butter eggs, Galaxy caramel eggs etc!
Yes and I actively encourage it! As the blondies need to chill/cool for a long time before eating, they’re the perfectttt make-ahead bake! Make them of an evening and enjoy them for a treat the next day.
As their is brown sugar in the blondies, and a high proportion of sugar in general, the brownies will caramelise quicker. This isn’t a bad thing, but you do want to make sure they don’t burn. If you notice the blondies browning quickly, wrap a sheet of foil over top and this will prevent any possible burning.
If you make anything this Easter season I really hope its these fudgy creme egg blondies. They’re so rich and decadent but so so moreish. The combination of fudgy blondie with hints of caramel and vanilla and chunks of white chocolate and creme egg works so well together. Its the ultimate Easter treat, and soo easy to make! I really hope you love them too 🙂
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Fudgy Creme Egg Blondies
- 225 g white chocolate
- 175 g unsalted butter
- 165 g caster sugar
- 100 g soft light brown sugar
- 165 g plain flour
- 1/4 tsp table salt
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 100 g mini creme eggs
- 5 creme eggs regular size
- Firstly, grease and line an 8x8inch square baking tin and preheat the oven to 200C/180C Fan/Gas Mark 6. Very finely chop 150g of the white chocolate and place into a large bowl. Then melt the butter (either in the microwave or in a small pan) and pour over the chocolate, whisking by hand until completely melted. Then whisk in both the sugars until fully combined.
- Then whisk in the flour and salt – the mixture will be very stiff at this point. Finally, whisk the eggs and egg yolk together in a small bowl, then pour into the batter and whisk until your batter is thick and glossy. Roughly chop the remaining white chocolate, and chop the mini creme eggs in half. Then stir both into the batter. Then pour the batter into your prepared tin and spread out evenly.
- Cut the regular sized creme eggs in half to create 10 halves – push 9 of them into the batter evenly spaced, filling side up. You can eat the remaining half! Then bake in the oven for 36-38 minutes until golden brown and the blondies have only a slight jiggle in the middle. (You may need to cover with foil if they are browning too quickly). Leave the blondies to cool at room temperature, and then place in the fridge to chill for 2 hours before slicing or leave overnight at room temperature.