gluten-free mini egg blondies

Satisfy your sweet tooth this Easter with these gluten-free mini egg blondies! These buttery and chewy blondies are studded with colorful Cadbury mini eggs. They're so quick and easy to make – you can have them in the oven in under 10 minutes and on the dessert table in under an hour!

Let's make gluten-free mini egg blondies together! Gather your ingredients.

Whisk the gluten-free flour, cornstarch, baking powder, and salt together. Set aside.

In a separate mixing bowl, add the melted butter and brown sugar.

Mix until fully combined.

Then, add the raw eggs and vanilla extract.

Mix until smooth.

Add the dry ingredients into the wet ingredients.

Stir until combined and no more streaks of flour remain.

Add 3/4 cup of the mini chocolate eggs, leaving the rest whole for later.

Stir the mini eggs into the blondie batter.

Pour the blondie batter into a square baking pan lined with parchment paper.

Top the batter with the remaining whole mini chocolate eggs.

Bake for 25-29 minutes, until the edges are browned and a toothpick into the center comes out with moist crumbs.

Let cool completely and then cut into 9 equal pieces. Enjoy!

Grab the full recipe at the link below!