Mini Egg Millionaires Blondie: Fudgey Blondeie with Caramel, White Chocolate, and Mini Eggs Recipe
Mini Egg Millionaires Blondie features a fudgy blondie base layered with silky caramel, rich white chocolate, and topped with colorful mini eggs, perfect for an indulgent Easter treat.
- Prep Time: 40 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 42 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Units
Scale
Blondies
- 170 grams Butter Room temp
- 200 grams Light Brown Sugar
- 80 grams Caster Sugar
- 250 grams Plain Flour
- 150 grams White Chocolate Chips
- 1 Tsp salt
- 2 Eggs
- 1 Tsp Vanilla extract
Caramel Layer
- 150 grams Butter
- 150 grams Light brown sugar
- 1 tsp Vanilla extract
- 1 tin Condensed milk (397g)
- 2 tbsp Golden syrup
Chocolate Layer
- 300 grams White chocolate
- Mini eggs Any amount you like
Instructions
- Blondie: Preheat oven to 180C/ 160C Fan. Line 8×8 Square tin with parchment.
- Blondie: Whisk together the soft butter and both sugars till light and fluffy.
- Blondie: Next, whisk in eggs in one at a time.
- Blondie: Whisk in Vanilla.
- Blondie: Once combined, Mix in sieved flour gently. Do not over mix!
- Blondie: Fold in your white chocolate chips.
- Blondie: Place mixture into baking tin and smooth down evenly.
- Blondie: Bake for 32-35 mins. You can vary this on how gooey you would like your brownies. 32 minutes was perfect in my fan oven for a super fudgy/gooey blondie.
- Blondie: Leave to cool completely then set in the fridge until cold. If you want to get your layers really flat you can gently flatten the blondies as soon as they come out of the oven, I did this using a spatula.
- Caramel Layer: Add all of your ingredients into a pot and put on a medium heat.
- Caramel Layer: Using a spatula constantly mix. You dont want anything to catch at the bottom.
- Caramel Layer: Once your mixture comes to a boil, boil for 5 minutes while stirring constantly. Good idea to set a timer for this to get it perfect! Your mixture will thicken and darken
- Caramel Layer: Put this mix directly on top of your cooled blondies. Smooth out flat then set in the fridge till cool. Please mind your fingers as the mixture is incredibly hot!!
- Chocolate Layer: Once you caramel has cooled, melt your white chocolate and pour on top.
- Chocolate Layer: Smooth until flat then decorate with loads of mini eggs, whole and crushed.
- Chocolate Layer: Leave to set in the fridge until firm then cut with a hot sharp knife.
- Chocolate Layer: Enjoy!!
Notes
- Please be very careful when making the caramel as it is a very hot mix that will burn badly.
- When completely cool use a hot sharp knife to cut your bake, this will give you super sharp cuts.
- Feel free to add mini eggs into the blondie base too if you like.
- In my picture I have cut them into 9 slices but they are veeeeery big, I would definitely advise you to cut into 16.
- I use these food scales *- Digital Scales
- This is the induction hob I used*- Tefal Everyday Induction Hob
- I use these heat proof spatulas*- High-Heat Silicone Spatula
- My 8×8 square tin is out of stock but this is a great sub*-20cm Square Cake Baking Tin