Gluten-Free Mini Egg Blondies
These gluten-free mini egg blondies are the Easter dessert I make every year. Chewy brown sugar base, chopped Cadbury mini eggs folded in, whole ones pressed on top. The extra egg yolk gives them that fudgy center.
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Ingredients
For the Batter:
- 1 cup (140 g) gluten-free all purpose flour blend
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter - melted
- 1 cup (200 g) brown sugar - packed
- 1 (50 g) large egg - room temperature
- 1 (18 g) egg yolk - room temperature
- 2 teaspoons vanilla extract
- ¾ cup (150 g) gluten-free mini chocolate eggs - roughly chopped, for the batter
For Topping:
- ¼ cup (50 g) gluten-free mini chocolate eggs - left whole, for the top
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Instructions
- Preheat oven to 325°F (180°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Whisk together 1 cup (140 g) gluten-free all purpose flour blend, 2 tablespoons (16 g) cornstarch, ½ teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- In a large bowl, stir the melted ½ cup (113 g) unsalted butter and 1 cup (200 g) brown sugar together until fully combined.
- Add 1 (50 g) large egg, 1 (18 g) egg yolk, and 2 teaspoons vanilla extract. Mix until smooth.
- Add the dry ingredients and stir until no streaks of flour remain. Don't overmix.
- Fold in ¾ cup (150 g) gluten-free mini chocolate eggs that have been roughly chopped.
- Pour the batter into the prepared pan and spread into an even layer. Press ¼ cup (50 g) gluten-free mini chocolate eggs into the top of the batter.
- Bake at 325℉ (180℃) for 25 to 29 minutes. The edges should be browned and a toothpick inserted in the center should come out with moist crumbs. If it comes out clean, they're overbaked. If it comes out with wet batter, give them a few more minutes.
- Let cool in the pan for at least 15 minutes, then lift out using the parchment overhang and cut into 9 squares.
Notes
- Flour: I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which already has xanthan gum. I haven't tested other blends so I can't guarantee the same results.
- Mini eggs: Cadbury mini eggs in the US don't have gluten ingredients but they're made in a facility that also processes wheat but not on the same lines as wehat. They are not certified gluten-free. If that's a concern for you, use any gluten-free chocolate candy or chips instead.
- Storage: Airtight container at room temperature for 3 to 4 days. Freeze individually wrapped for up to 2 months.
Nutrition
Calories: 367kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 161mg | Potassium: 68mg | Fiber: 2g | Sugar: 39g | Vitamin A: 422IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg
