An easy Easter-time tray bake. These creme egg blondies, made with Cadbury's creme egg chocolates and a quick basic blondie batter are perfect to whip up for an easy sweet snack.
Creme eggs are essentially a national treasure in Britain. They're a much loved Cadbury chocolate treat, popular around Easter. Once they appear in the shops, it is almost like groundhog day in the US - you know spring is around the corner!
Ingredients for Creme Egg Blondie Recipe
To make these blondies with creme eggs, you'll need:
- Butter - unsalted butter is best, but you can use salted as well. If using salted, reduce the amount of salt added separately to offset the butter. Since this will be melted for this recipe, you don't need to soften the butter first, just melt in the microwave or a small saucepan.
- Sugar - for blondies, I like to use just light brown sugar (muscovado). All measurements for light brown sugar are for this firmly packed.
- Vanilla extract - vanilla is one of the key ingredients to a blondie.
- Flour - either all-purpose flour or plain flour will work in this recipe.
- Cornstarch - which is also called cornflour in the UK.
- Baking powder
- Creme Eggs - the number of creme eggs you use is a bit up to you. I used about four for one 8" square pan, but you could pack a fifth in quite easily. Adding an extra won't greatly impact the baking time.
How to Make Blondies with Creme Eggs
Line Baking Pan
So, for this blondie bar recipe, I'd recommend beginning by lining the pan. It's an easy step that just makes the removal far easier than trying to cut straight out of the baking tray later.
Simply criss cross two sheets of parchment (these should be 8" wide by about 12" long) so that they fit snuggly into the base of the tin and up the tips.
One Bowl Blondie Batter
This blondie batter is a simple one-bowl process.
Start by mixing together your sugar and melted butter. This won't cream together in the same way as a cookie or cake batter, but you should whisk or stir until the sugar and butter have come together and don't look separated.
Then add the egg and vanilla, whisking to combine.
Add the flour, cornstarch, baking powder and salt. Stir to incorporate into the batter. Avoid over mixing, but you also want to ensure that there are no pockets of unmixed flour.
Pour this into the prepared baking tray and top with pieces of creme eggs, creme side up. Press these into the batter so that they are set into the mix while this bakes.
Note on Cutting Creme Eggs in Half
Slicing a creme egg is surprisingly tricky. With the creamy centre, there's not much structural integrity once you start cutting and I'll be honest the egg will likely crack in places other than just along the seam.
Basically for this recipe, you'll want to slice the creme egg in half lengthwise. To do this most efficiently, it's best to cut along the mould seam - where the two chocolate shells were put together. This is where the egg is weakest and should offer the cleanest change for a cut. I like to cut gently around the outside of the egg along the whole seam before gently adding pressure and beginning to slice. Using a warmed knife can also help make this process easier.
If the egg does crack apart in other places, don't worry - adding bits of creme egg to the top of these blondies in any shape and still achieve the same basic effect and flavour!
FAQs for Easy Creme Egg Blondies
These blondies with creme eggs will last for a few days, stored in an airtight container at room temperature. They're of course best and freshest on the day they're made, but because they
Yes, you can freeze these no problem! I'll be honest, they're best fresh (as most brownies or blondies are!), but if you've got a surplus and want them to last longer, simply package up in a ziploc bag or other freezer safe container and pop in the freezer. Ensure the blondies are fully cool before packaging and then also be sure to allow them to defrost before eating.
So technically, blondies are just vanilla versions of brownies - they're defined purely through lack of cocoa. Many blondie recipes do also include add-ins such as white chocolate, but this isn't strictly necessary to make them a 'blondie'.
In the case of these creme egg blondies, I've purposefully left out extra add-ins so as not to make them too sweet. I find Cadbury's creme eggs are usually very sweet, particularly with their gooey filling. But, if you want to add a bit of white chocolate to the mix, you can certainly chop some (or add chips) and stir it into the batter before baking.
Yes, absolutely! While this recipe focuses on the creme egg, there are many other sweets that could easily be used in the recipe instead.
For another Easter-time chocolate treat, try adding a handful of Mini Eggs, pressing these into the top of the blondie batter for a Mini Egg Blondie.
If you like this recipe, check out other blondies, brownies and bars:
Creme Egg Blondies
- large mixing bowl
- 8" square baking tray
- ⅔ cup unsalted butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup light brown sugar (muscovado) firmly packed
- 1½ cup all purpose flour or plain flour
- ½ tablespoon cornstarch or cornflour in the UK
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 4-5 full size creme eggs
- Begin by preheating your oven to 350°F (175C/155C Fan) and lining an 8" square baking tray with parchment paper.
- In a large mixing bowl, whisk together the melted butter and brown sugar until combined. Add the vanilla and egg whisking to incorporate.
- Sift the flour, baking powder and salt together into the mixing bowl and stir with a spatula until just combined. Take care to avoid pockets of unmixed flour.
- Pour into your prepared baking tin and spread evenly into the corners and edges.
- Using a knife, slice your creme eggs in half and place these creme side up on top of your blondie batter. (see note) Space them out so that a bit will be sure to be part of each slice. Press them into the batter so that they are not just sitting loose on top.
- Bake in the centre of the preheated oven for about 30 minutes, checking that a toothpick inserted in the centre comes out mostly clean (for gooey blondies, a few bits on the toothpick is totally fine!).
- Once removed from the oven, allow to cool in the pan for about an hour before removing and slicing. This will help them to firm up and be easier to slice.
Leave a Reply