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Creme Egg Blondies | sweetpeasandsaffron.com

I’ve had a really adult week.  I did responsible stuff.

I went to the dentist and the optometrist.  I spent money on boring stuff like glasses and socks.  I changed a lot of diapers.

Sometimes being an adult is such a drag.

So…I made something fun, totally un-serious, and for the kiddos.  Well, my inner-kiddo, since my real kiddo has only just started eating mushy apples.

Creme Egg Blondies | sweetpeasandsaffron.com

Creme Egg Blondies | sweetpeasandsaffron.com

Don’t you love Creme Egg season?  When that cute rabbit gets on TV and says ‘bok bok’?

It makes me think about spring!  Snow melting, tulips starting to poke up in the garden, the ability to walk outside without my huge parka.  We have had far from the ideal spring here…it has been cold and snowy.  But at least I have my Creme Eggs.

Creme Egg Blondies | sweetpeasandsaffron.com

Creme Egg Blondies | sweetpeasandsaffron.com

I guess I’m on a bit of a blondie kick.  Recently, it was Key Lime Blondies with White Chocolate.  Now it’s Creme Egg Blondies.

The buttery, brown sugary flavors and the ooey gooey Creme Eggs are just so good together.  The Creme Eggs  leak out their Creme Egginess into the blondie, making these bars extra chewy, gooey and caramelly.

These blondies come together in…oh…15 minutes.  Bake up in 25 minutes.

They are the perfect ooey gooey sugary Easter treat…for the kiddos and the inner kiddos.

Creme Egg Blondies
  • 1 cup +2 TBSP all purpose flour (*145g, or fluffed, spooned & levelled)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup butter (melted)
  • 1 cup brown sugar (lightly packed)
  • 1 teaspoon vanilla
  • 1 egg
  • 9 mini creme eggs
  1. Pre-heat oven to 350 F.
  2. In a small bowl, combine the flour, baking soda and salt.
  3. Melt butter in a small saucepan. Add to brown sugar in a large bowl, mix until no lumps remain. Allow to cool slightly, then mix in the vanilla and egg.
  4. Add dry ingredients to wet and mix until just combined. Line an 8X8 metal pan with and spray with spray oil. Spread batter in pan, then arrange creme eggs on top, pressing down gently.
  5. Bake for 15-20 minutes (*see note), until edges turn golden brown and start to pull away from foil. Cool in pan, then cut into 9 pieces.
* To avoid 'sinkage', it is important to use a metal pan.  If you must use a glass pan, be sure to line it with foil, and increase the baking time by approximately 5 minutes.

Adapted from about.com

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{ 2 comments… add one }

  • Jess @ Flying on Jess Fuel April 17, 2014, 6:47 pm

    How fun! I love that you get to see the inside of the eggs when you cut the blondies. Such an easy way to add a festive twist!

    • Denise April 17, 2014, 6:54 pm

      Thanks, Jess! The best part is the creme egg kind of leaks into the blondie, making it kind of gooey and caramelly!

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