Easter Blondies (Egg-Free)
These Easter Blondies (Egg-Free) are chewy, buttery and rich! They're also adorable and festive, thanks to those charming Easter chocolate eggsnestled on top. Easy tomake with simply ingredients, these blondies will surely be a hit.
Servings 9 blondies
Calories 736kcal
Equipment
Ingredients
- 1 3/4 cup (250 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 1 teaspoon (4 g) salt
- 1 cup (230 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 /2 cup (100 g) light brown sugar
- 1/3 cup + 4 teaspoons (100 ml) evaporated milk (see notes for substitutites)
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (100 g) unsweetened shredded coconut
- 1 1 /2 cups (250 g) easter chocolate mini eggs rougly chopped
Instructions
- Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Set aside.
- In a medium bowl, stir together the flour, cornstarch, and salt. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the evaporated milk and vanilla; mix until incorporated, about 1 minute.
- Reduce the speed to low and gradually beat in flour mixture, mix until combined. Be careful not to overmix; the batter will be thick. Stir in the Coconut, and chocolate eggs, mix until evenly distributed.
- Spread the dough in an even layer at the bottom of the prepared pan. Gently press additional chopped mini eggs on top of the blondie batter.
- Bake for 35 - 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool.
- Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.
- Lift the foil out of the pan using the sides' overhang and cut it into bars.
Notes
Evaporated Milk: I like to use evaporated milk because it adds richness and flavor to the blondies. However, you can use any other milk (dairy or non-dairy), but keep in mind that the blondies might not have the same texture, moisture, and flavor. Check out my post about Making Evaporated Milk at home.
Easter Chocolate Mini Eggs: You can use any Easter chocolate mini eggs you like, but the all-time favorite Cadbury Easter Mini Eggs are great for this recipe. The best way to chop the Easter mini eggs is to place them in a Ziploc bag and smash them with a rolling pin. Make sure you don’t smash them too much; you don’t want them completely crushed.
Store any leftover blondies in an airtight container at room temperature for up to 5 days.
To freeze, wrap individual blondies tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or microwave briefly before serving.
Food Allergy Swaps:
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like almond, soy, or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.
- Coconut-Free: If you're allergic to coconut, omit it from the recipe or replace it with an equal amount of chopped nuts or oats.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before starting so it can reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don't open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Add a sprinkle of sea salt to the blondies for a sweet and salty contrast.
- Experiment with different types of Easter chocolate eggs, such as caramel-filled or white chocolate varieties.
- Feel free to get creative with your add-ins! You can swap the Easter chocolate eggs for your favorite candies or mix in extras like chocolate chips, toffee bits, or dried cranberries.
Nutrition
Calories: 736kcal | Carbohydrates: 91g | Protein: 7g | Fat: 40g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 320mg | Potassium: 157mg | Fiber: 4g | Sugar: 67g | Vitamin A: 771IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg