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

Why you’ll love this recipe:

  • 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:

(the ingredient amounts are listed in the printable recipe card further below)

  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.

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Malted Milk Mini Egg Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 16
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

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 (I used Ovaltine chocolate)
  • 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
  • 4–6 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.

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