Easter is a time for family, friends, and indulging in delicious treats. One such treat that has become increasingly popular in recent years is the Easter Egg Blondie Skillet. This dessert combines the flavors of a classic blondie with the festive colors and flavors of Easter eggs.
I have been cooking my whole life and these blondies are tested and great to pair with these desserts. From my peach cobbler cheesecake bars to my oat fudge bars these easy recipes are a huge hit in my kitchen when I’m looking for big flavors but running short on time.
The Easter Egg Blondie Skillet is a treat that is not only visually stunning but also incredibly delicious. Imagine biting into a soft and buttery blondie, only to be met with the delightful crunch of crushed mini eggs. The combination of flavors and textures is truly irresistible.
If you’re a fan of Easter candy, or maybe you have some leftover Easter Eggs this is the perfect treat for the whole family. The pastel colors of the crushed mini eggs give the blondie a festive and playful touch that is perfect for the holiday. But even if you’re not celebrating Easter, this dessert is still worth making. It’s a fun and easy recipe that can be whipped up in no time, and the end result is a dessert that is sure to impress. Trust us, once you try the Easter Egg Blondie Skillet, you’ll be making it again and again.
list of ingredients
To make an easy mini egg blondies, you will need the following ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda Check out what is the difference between Baking Soda and Baking Powder
- Salt
- Butter
- light brown sugar
- large Eggs
- Vanilla extract
- Mini Eggs
Unsalted Butter: Be sure to use room temperature unsalted butter. The recipe includes additional salt so you don’t want your eggnog cookies to be too salty.
Chocolate Chips: These are made with Hershey Peanut Butter eggs but feel free to use Cadbury mini eggs, eggies or any leftover Easter Eggs you have.
Pure Vanilla Extract: Using a high quality pure vanilla extract gives a subtle rich sweet flavor. It also brings out the flavors of the other ingredients in the mix.
How to Make Easter Egg Blondie Skillet
- STEP ONE: Preheat to 350°F (175°C).
- STEP TWO: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- STEP THREE: In a separate bowl, whisk together the melted butter and brown sugar until well combined.
- STEP FOUR: Add the egg and vanilla extract to the butter mixture and whisk until golden brown.
- STEP FIVE: Create a well in the dry ingredients and slowly add wet mixture and mix using wooden spoon or rubber spatula until just combined. Blondie batter will be thick but don’t worry everything should come together nicely.
- STEP SIX: Fold in the crushed mini eggs.
- STEP SEVEN: Pour the mixture into a 9-inch cast iron skillet and smooth out the top.
- STEP EIGHT: Baking time is 30-35 minutes or until a toothpick inserted into the center comes out clean.
- STEP NINE: Allow the skillet to cool for 10-15 minutes before slicing and serving.
How to Store
If you have leftovers, you can store them in an airtight container at room temperature for up to three days. To keep the blondie skillet moist, you can place a piece of bread in the container. The bread will absorb any excess moisture and keep the blondie from drying out.
How to Freeze Easter Egg Blondies Skillet
If you want to freeze your Easter Blondies, allow it to cool completely and then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to three months. When you’re ready to enjoy it, remove it from the freezer and allow it to thaw at room temperature for several hours before serving.
Substitutions
If you don’t have all of the ingredients listed above, there are some substitutions you can make. For example:
- Instead of all-purpose flour, you can use a gluten-free flour blend.
- If you don’t have mini eggs, you can use any small candy or white chocolate chips.
- you can use add flavoring such as almond or coconut extract.
FAQs
Are blondies meant to be gooey in the middle?
Yes, blondies are typically meant to be gooey and moist in the middle. Overbaking can result in a dry and crumbly texture, so it’s important to keep an eye on them while they’re baking. A good rule of thumb is to take them out of the oven when the edges are set but the center is still slightly jiggly.
Do blondies harden as they cool?
Yes, blondies will firm up as they cool. It’s important to not overbake them to avoid a dry and crumbly texture, but also to allow them to cool completely before slicing them. This will help them hold their shape and make for easier slicing.
What is a substitute for eggs in blondies?
Applesauce, mashed banana, or flaxseed meal can be used as substitutes for eggs in blondies. These ingredients add moisture and binding properties to the batter, which help to hold everything together. Use ¼ cup of applesauce or mashed banana per egg, or mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg.
Is a blondie a cookie or brownie?
A blondie is a bar cookie that is made with similar ingredients as a brownie but without the chocolate. They are typically made with flour, sugar, butter, and eggs, and can be flavored with ingredients like vanilla, nuts, or chocolate chips. The texture is similar to a brownie, but the lack of chocolate gives them a lighter color and a different flavor profile.
bbq bakers Tips and Tricks
- Make sure your cast iron skillet is well seasoned before using it for this recipe. This will help prevent the blondie from sticking to the pan.
- Use room temperature butter to make the mixing process easier and ensure that the blondie turns out light and fluffy.
- Don’t overmix the batter. Overmixing can lead to a tough and dense blondie.
- Crush the mini eggs into small pieces, but not too fine. You want the pieces to be visible in the blondie.
- To add an extra Easter touch, you can sprinkle some additional mini eggs on top of the blondie before baking.
Easter Egg Blondie Skillet is a delicious and festive dessert that is perfect for any Easter gathering. With its combination of classic blondie flavors and colorful Easter eggs, it is sure to be a hit. Top with frosting or a scoop of ice cream!
more Easter Egg recipes:
- Easter Egg Basket Cookies
- Easter Egg Cheesecake
- butterscotch blondies
- No Bake Carrot Cheesecake
- No Bake Mint Oreo Cheesecake
Mini Easter Egg Skillet Blondie
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini eggs crushed
Instructions
- Preheat to 350°F. Prepare your cast-iron skillet or regular 9-inch skillet with some cooking spray or olive oil to coat.
- Whisk the 2 cup all-purpose flour, 1 tsp, baking powder, ½ tsp baking soda and ½ tsp salt together in a large bowl. Creating a well, add the wet ingredients.
- In a medium bowl, whisk the 1 cup melted butter and 1 cup brown sugar together. Whisk in the brown sugar until combined, then whisk in the egg, extra and vanilla extract.
- Creating a well, add the wet ingredients into the dry ingredients and whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula.
- Evenly spread batter into prepared pan. Place additional mini eggs on top for decor. Bake for about 30-35 minutes, or until a toothpick comes out clean"inch". Remove from the oven and cool blondies completely in the pan set on a wire rack.
- These blondies can be topped with Cream Cheese Frosting but feel free to add your own variation.
- Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.
Notes
- Make ahead: These can be made up to 2 days in advance. Simply prepare the batter and place in desired pan, typically 8×8 pan and ensure it is covered tightly. Let sit on the counter for 10-15 minutes prior to baking.
- Freezing Instructions: To freeze, cool completely (if no one eats them first). Cut into squares and layer between sheets of parchment paper in an air tight container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- These can be enjoyed in an 8×8 inch pan as well, if you enjoy thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time will be around 30 minutes.
- These are made with Hershey Peanut Butter Eggs but feel free to substitute with any dark or milk chocolate chip or mini eggs.
- You can also top with cream cheese frosting!
Nutrition
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