These incredibly chewy blondies are filled with the wonderful flavour of malted milk and chocolate mini eggs. They’re topped with creamy white chocolate, crushed mini eggs, and cute chocolate bunnies. They’re the perfect treat for spring and Easter!

This is a sponsored post. I had the wonderful opportunity to work with Williams Sonoma Canada to bring you this recipe. Though monetary compensation was received, all opinions are my own.

Easter blondies on an Easter platter with flours and speckled egg around.

I’m extremely excited about spring and Easter this year. With everything that’s going on in the world, this winter has felt longer than normal so I welcome the warmer weather, sunshine, and Easter celebrations. There won’t be any large Easter egg hunts for the kids or any large family gatherings but we’re still celebrating with some special treats, lovely decor, and table settings.

Williams Sonoma has the most beautiful spring and Easter decor and table settings, like this Floral Meadow rectangular platter. Their spring signature collection includes everything from tabletop items to cookware and bakeware, and even candy and treats to help you make the most out of springtime. And if you’re a fan of Peter Rabbit, they have a whole Peter Rabbit Collection you must check out! Williams Sonoma also offers fast and safe in-store or contactless curbside pickup when you order online. They have 5 locations in Canada. Click here to find a location near you.

An Easter platter from Williams Sonoma with flowers and Easter eggs around it.

Why this recipe is so great:

  • Quick and easy to make – This whole recipe is made by hand with very simple ingredients. All you have to do is mix, bake, and decorate!
  • Packed with flavour –  A warm, toasty and buttery taste of malted milk along with crunchy chocolaty mini eggs and creamy white chocolate make these Easter blondies a flavor explosion. They are also soft and chewy and the perfect blend of cake meets brownie.
  • Makes for a great gift – These blondies keep and transport well and make for a great gift that all your friends and family will surely enjoy and appreciate.

Mini egg blondies on a cutting board.

How to make malted milk mini egg blondies:

  1. In a large bowl, toss together the malted milk powder, brown sugar, all-purpose flour, baking powder, and salt.
  2. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until almost combined. Then fold in the chopped mini eggs.
  4. Transfer the batter into a parchment paper-lined 9×9″ baking pan. Bake at 350F for 25 minutes.

process pictures of how to make malted milk blondies

Substitutions:

  • Malted milk powder – You can use chocolate or regular malted milk powder or even hot chocolate mix if you don’t have malted milk.
  • Vegetable oil – Can be substituted with avocado oil, canola oil, or any kind of yellow neutral-tasting oil.
  • Chocolate mini eggs – Can be replaced with Easter M&M’s or chocolate malt candies like Whoppers or Maltesers for an extra malty taste.
  • Mini chocolate bunnies – I used Maltesers mini bunnies, but any kind of small chocolate bunnies would work.

Malted milk blondies with mini eggs and white chocolate stacked on a white plate.

Happy spring, everyone, and I wish you a fun and safe Easter!

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Malted Milk Mini Egg Blondies


  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 16

Description

These incredibly chewy blondies are filled with the wonderful flavour of malted milk and chocolate mini eggs. They’re topped with creamy white chocolate, crushed mini eggs, and cute chocolate bunnies.


Ingredients

  • 1 1/2 cups (188g) all-purpose flour
  • 1 cup (200g) brown sugar, lightly packed
  • 3/4 cup (75g) malted milk powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (125ml) vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups (215g) roughly chopped chocolate mini eggs, divided
  • 2 oz white chocolate
  • 46 mini chocolate bunnies (I used Maltesers mini bunnies)

Instructions

  1. Preheat oven to 350F. Butter and line a 9×9″ pan with parchment paper.
  2. In a large bowl, whisk together the malted milk powder, brown sugar, all-purpose flour, baking powder, and salt. If there are any clumps of brown sugar, use your fingers to break them up.
  3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until almost combined. Then fold in 1 cup of the chopped mini eggs.
  5. Spoon the batter into the prepared baking pan and evenly spread it out using an offset spatula.
  6. Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
  7. Place the white chocolate in a microwave-safe bowl and heat in the microwave for 20 seconds at a time until almost melted. Stir until completely smooth. Transfer the melted chocolate into a piping bag or ziplock bag, cut a small opening, and drizzle over the blondies.
  8. Sprinkle the remaining chopped mini eggs on top. Place in the fridge for 10 minutes for the chocolate to set. Cut into squares and top a few bars with the chocolate bunnies.

Notes

Leftovers can be stored in an airtight container for up to 5 days at room temperature or freeze for up to a month.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: Easter blondies, mini egg blondies, malted milk blondies

Recipe adapted from King Arthur Flour and inspired by BBC Good Food.

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