My super fudgy gluten free Mini Egg blondies

If you’re after a delicious Easter bake, my gluten free Mini Egg brownies are the perfect match. I thought I couldn’t top my gluten free Creme Egg brownies when it comes to Easter treats, but I may have just eaten my words.

These gluten free Mini Egg blondies are so fudgy and sweet and delicious, they might have just stolen the top spot in my baking heart.

So what makes my gluten free Mini Egg blondies so special? For starters they’re a step away from the usual gluten free brownie (brownie haters, you need to read this) in that they use white chocolate instead of dark or milk chocolate.

This makes them extra sweet and extra fudgy! The lighter colour works really well with the colourful pop of Mini Eggs, plus they have a lovely texture with the sugar crunch and hard pops of chocolate.

And these gluten free blondies are really gooey and fudgy, because let’s face it, there is nothing worse than a dry brownie! My lovely friend tried them and said they were almost more like fudge!

They’re perfect if you have a really sweet tooth. And with plenty of Mini Eggs on the shelves despite the fact Easter is ages away, you might as well make the most of it and get baking now.

My gluten free Mini Egg blondies

So, some top tips if you’re planning on making these beauties! For starters, you want to make sure your chocolate isn’t too hot when you add it to the mix.

If it is, you’ll start cooking the eggs beforehand, and that’s never good! I like to melt my chocolate before I start making the rest of the mix.

That way by the time you’ve finished with the electric whisk, it should be perfect timing.

When you do take these blondies out of the oven, they might appear a little wobbly and runny still. Stand your ground! Making gluten free brownies or blondies is different to making a cake.

You want them to be fudgy and if you wait until they’re baked solid they’ll be too dry. It does mean you have to wait for them to cool until cutting them up.

You could even make them the night before and leave them to cool overnight in the fridge – they’ll be perfect for slicing up after that.

The best Easter baking recipe

So here you go, my gluten free Mini Egg blondies! Let me know if you make them – I always love it when you tag me in your baking exploits!

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Yield: 16 brownies

Gluten free Mini Egg blondies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These gluten free Mini Egg blondies are super fudgy and delicious. The perfect blend of squidgy brownie and chunks of chocolate with a sugar crunch. The perfect Easter bake.

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Ingredients

• 200 g white chocolate
• 170 g unsalted butter
• 250 g caster sugar
• 2 large eggs
• 2 tsp vanilla extract
• 130 g gluten free plain flour
• 1 tsp salt
• 240 g Mini Eggs, (3 x 80g bags)

Instructions

1. Preheat the oven to 180'C. Line an 8-inch square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
2. Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
3. Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
4. Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
5. Sift in the flour. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. 
6. Crush half of the Mini Eggs into pieces (either in a pestle and mortar or by placing them in a sealed sandwich bag and hitting them with a rolling pin!). Pour half of the crushed Mini Eggs, and the rest of the whole Mini Eggs, into the mixture and fold in using a spatular. Once combined, pour into the lined baking tin and spread out evenly.
7. Sprinkle the rest of the crushed Mini Eggs evenly over the blondie mix. Place in the middle of the oven and cook for 25-30 minutes until the blondies is golden on top. 
8. Remove from the oven and cool on a wire rack completely before cutting them up and eating them. You may want to leave them overnight in the fridge to set really well as they are a little softer than traditional brownies.

Need more Easter baking inspiration?

If you’ve got the gluten free Easter baking vibe and you want to try some other recipes, here are a few to get you going! 

• My gluten free Mini Egg cookies
• My gluten free Creme Egg brownies

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!

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