I don’t traditionally celebrate Easter but I do friggen love mini eggs. In face, prior to baking this, I have already eaten a whole 400 g bag of Cadbury Mini Eggs. When it came time to actually bake these, a second bag had to be purchased. There is no need to specifically go with Cadbury. If you’re a glutton and cheap like me, go with Presidents Choice Candy Coated Milk Chocolate Eggs for the second bag of mini eggs.
275 g All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tbsp Cornstarch
115 g Soft Unsalted Butter
55 g Sugar
135 g Brown Sugar
1 tsp Pure Vanilla Extract
300 g Mini Eggs
75g Milk Chocolate Chips
Preheat your oven to 350 F and prepare a 9x9 inch square baking tin with parchment paper. The method I prefer is to grease the tin with butter, line with parchment (overhang flaps included), and then lightly grease with a little more butter. The overhang flaps will be a God send when it’s time to take these babies out of the tin.
In a medium sized bowl, combine the flour, cornflour, baking soda, and salt then mix with whisk to thoroughly combine.
In a larger bowl, cream together butter with both white and brown sugars.
After sugar has dissolved, add egg and vanilla then beat again.
Add the dry ingredients then slowly beat agin just till combined.
Lastly add the Mini Eggs (minus a generous handful) and Chocolate Chips then mix with a wooden spoon or spatula. An electric mixer will be too powerful and break up the candy shells.
Dump dough into prepared pan and pat down into all sides and corners with your hand. This will be fairly easy to do as dough comes together nicely.
Sprinkle on the reserved handful of Mini Eggs and press into batter.
Bake for 30-35 minutes. Edges will be golden brown when done.
Cool in tray for ten minutes then transfer to completely cool on wire rack.