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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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 1 review

Malted Milk Mini Egg Blondies

Yield: 16 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
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.
Print Leave a Review Pin Recipe

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
 

  • Preheat oven to 350F. Butter and line a 9x9" pan with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, brown sugar, malted milk powder, baking powder, and salt. If there are any clumps of brown sugar, use your fingers to break them up.
    1 & 1/2 cups (188g) all-purpose flour, 1 cup (200g) brown sugar, 3/4 cup 75g malted milk powder, 1/4 tsp baking powder, 1/4 tsp salt
  • In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
    1/2 cup (125ml) vegetable oil, 3 large eggs, 1 tsp vanilla extract
  • Add the wet ingredients to the dry ingredients and mix until almost combined. Then fold in 1 cup of the chopped mini eggs.
    1 & 1/4 cups (215g) roughly chopped chocolate mini eggs
  • Spoon the batter into the prepared baking pan and evenly spread it out using an offset spatula.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
  • 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.
    2 oz white chocolate
  • 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.
    4-6 mini 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.
Calories: 308kcal, Carbohydrates: 40g, Protein: 5g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Cholesterol: 35mg, Sodium: 100mg, Potassium: 97mg, Fiber: 0.3g, Sugar: 29g, Vitamin A: 107IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

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