Name: Mini Egg Blondie Skillet (Serve Warm & Gooey) - A Festive, Shareable Treat
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup (115 g) unsalted butter; 3/4 cup (150 g) packed light brown sugar; 1/4 cup (50 g) granulated sugar; 1 large egg + 1 egg yolk (room temperature); 1 1/2 teaspoons vanilla extract; 1 cup (125 g) all-purpose flour; 1 tablespoon cornstarch; 1/2 teaspoon baking powder; 1/2 teaspoon fine salt; 3/4 cup crushed mini chocolate eggs, plus extra for topping; Optional: 1/3 cup white chocolate chips or chopped white chocolate; Neutral oil or butter for greasing the skillet; Ice cream for serving (optional but recommended)

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This warm blondie skillet hits that perfect sweet spot: chewy edges, a soft, gooey center, and bursts of chocolate from crushed mini eggs. It’s quick to mix, bakes in one pan, and makes a great last-minute dessert. Serve it straight from the skillet with spoons and a couple scoops of ice cream.

It’s casual, cozy, and wildly satisfying. No mixer needed—just a bowl, a whisk, and a craving for something warm and melty.

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Why This Recipe Works

Overhead shot of a freshly baked Mini Egg Blondie Skillet in a 9-inch cast-iron pan, edges set and d

Browned butter adds a rich, toffee depth that keeps the blondie from tasting flat. Brown sugar brings moisture and chew, while a touch of cornstarch helps create that soft, fudgy center. Baking it in a cast-iron skillet gives you crispy edges and an even bake.

Folding in crushed mini eggs means pockets of chocolate in every bite, plus a fun pop of color.

Shopping List

1/2 cup (115 g) unsalted butter
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg + 1 egg yolk (room temperature)
1 1/2 teaspoons vanilla extract
1 cup (125 g) all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup crushed mini chocolate eggs, plus extra for topping
Optional: 1/3 cup white chocolate chips or chopped white chocolate
Neutral oil or butter for greasing the skillet
Ice cream for serving (optional but recommended)

Step-by-Step Instructions

Close-up detail of the gooey center being revealed right after baking and a brief rest: a spoonful l

Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9-inch oven-safe skillet (cast iron works best). If your skillet is larger, watch the bake time.
Brown the butter: Melt butter in a light-colored saucepan over medium heat.
Stir until it foams, then turns amber with brown specks and smells nutty. Remove from heat and let cool 5–7 minutes so it won’t scramble the eggs.
Whisk sugars and butter: In a mixing bowl, whisk the brown sugar and granulated sugar with the browned butter until glossy and combined.
Add eggs and vanilla: Whisk in the egg, egg yolk, and vanilla until smooth and slightly thick. The mixture should look shiny.
Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
Fold into the wet ingredients just until no dry streaks remain. Do not overmix.
Fold in chocolate: Gently fold in crushed mini eggs and white chocolate (if using), reserving a small handful for the top.
Fill the skillet: Spread the batter evenly in the greased skillet. Press a few extra mini eggs on top for color and crunch.
Bake: Bake 16–22 minutes, until edges are set and golden, but the center still looks slightly underbaked.
A toothpick should come out with moist crumbs, not wet batter. Pull earlier for gooey, later for chewy.
Rest briefly: Let it sit 5–10 minutes. It will firm up slightly but stay soft and fudgy in the middle.
Serve warm: Top with ice cream and dig in straight from the skillet. For cleaner slices, wait 20 minutes, then cut.

Keeping It Fresh

Room temperature: Cover leftovers and keep for up to 2 days.

The texture stays soft and chewy. Reheat: Warm slices in the microwave for 10–15 seconds or pop the skillet (covered with foil) into a 300°F (150°C) oven for 5–8 minutes. Freezer: Cool completely, slice, wrap tightly, and freeze up to 2 months. Thaw at room temp and rewarm for that just-baked feel.

Benefits of This Recipe

One-pan convenience: Mix, bake, and serve in the same skillet.
Consistent texture: Chewy edges and a gooey center without undercooking.
Festive and flexible: Mini eggs look great and taste nostalgic, but you can swap in other candies.
No mixer needed: A whisk and a bowl do the job.
Scales easily: Double for a 12-inch skillet or halve for a mini 6-inch version.

Pitfalls to Watch Out For

Overbaking: The blondie should look slightly underdone in the center when you pull it. It sets as it cools.
Hot butter shock: If the browned butter is too hot, it can scramble the eggs.
Let it cool briefly before mixing.
Overmixing: Stir just until combined to avoid a tough texture.
Uneven candy distribution: Crush mini eggs into varied sizes and fold gently for even pockets of chocolate.

Alternatives

No mini eggs? Use chocolate chunks, M&M’s, chopped malted eggs, or a mix of milk and dark chips.
Dairy-free: Use plant butter and dairy-free chocolate. Texture remains close to the original.
Gluten-free: Substitute a 1:1 gluten-free flour blend with xanthan gum. Add 1 extra teaspoon milk if batter seems stiff.
Flavor twists: Add 1/2 teaspoon almond extract, a pinch of espresso powder, or swirl 2–3 tablespoons peanut butter or Nutella on top before baking.
Extra texture: Stir in 1/2 cup toasted chopped pecans or walnuts.

FAQ

Can I make this without a cast-iron skillet?

Yes.

Use a 9-inch metal or glass pie dish or an 8-inch square pan. Grease well and start checking for doneness a couple minutes earlier.

How do I know it’s done if I want it gooey?

Look for set, golden edges and a center that jiggles slightly but isn’t liquid. A toothpick should come out with moist crumbs.

Pull it at the first sign of doneness for a molten middle.

Can I prep the batter ahead?

You can mix the dry ingredients ahead and brown the butter in advance. Assemble just before baking for the best rise and texture. If you must chill the batter, let it sit at room temp 15 minutes before baking.

What size skillet works best?

A 9-inch skillet gives the ideal thickness.

For a 10-inch skillet, reduce bake time by 2–3 minutes. For a 6-inch, halve the recipe and add 2–4 minutes.

Do I need to crush the mini eggs?

Crushing them gives better distribution and nice texture. Leave a few larger chunks for color and crunch on top.

Final Thoughts

This Mini Egg Blondie Skillet is simple, festive, and delivers big comfort with minimal effort.

Warm, melty chocolate and a buttery, chewy crumb make it perfect for sharing. Keep it casual with spoons and ice cream, and enjoy that just-baked, gooey center while it’s still warm.