Easter Blondies | Recipe
With crispy Easter nests made from pretzel sticks and white cooking chocolate
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
2 April 2026
This recipe for Easter blondies is a brilliant idea when you’re having guests over for Easter coffee or brunch. Sugar-free VIVANI Choc Drops in the blondie batter add an extra chocolatey touch and create a speckled pattern in the cake. A small Easter nest is made for each square blondie. The nests can be prepared quickly and easily using broken pretzel sticks and melted white cooking chocolate. Each nest is garnished with a few VIVANI Choco Dragées Espresso, which stand out as dark "eggs" against the light-coloured Easter nests.
Ingredients
For 12 blondies
For the blondie dough:
210 g
wheat flour
1.5 tsp
baking powder
220 g
brauner Zucker
110 g
butter, melted
1
large egg
2 tsp
vanilla extract
1 handful
VIVANI Choc Drops
For the Easter nests:
75 g
pretzel sticks
150 g
VIVANI White Cooking Chocolate
For the topping:
VIVANI Choco Dragées Espresso (as "Easter eggs")
making
working time
40 minutes
baking time
20–25 minutes
level of difficulty
easy
N°
01
For the blondies, preheat the oven to 175 °C (top and bottom heat). Line a small square baking tin (approx. 20 × 20 cm) with baking paper.
02
Mix the flour and baking powder in a bowl.
03
In a second bowl, mix the brown sugar with the melted butter. Stir in the egg and vanilla extract.
04
Fold the dry ingredients into the wet mixture briefly until a smooth batter forms. Spread the batter into the prepared tin.
05
Gently press the Choc Drops into the batter at regular intervals, then bake the cake for 20–25 minutes.
06
Leave the cake to cool completely, then cut it into 12 square pieces.
07
In the meantime, prepare the Easter nests. To do this, roughly break up the pretzel sticks.
08
Carefully melt the white cooking chocolate in a bain-marie.
09
Mix the pretzel sticks into the melted chocolate. Use a spoon to place small mounds onto baking paper. Press down lightly in the centre of each mound to form a nest shape.
10
Leave the nests to set briefly. Place in the fridge if necessary.
11
Gently reheat the leftover cooking chocolate from the bowl in a bain-marie and use a small dollop to secure an Easter nest onto each blondie. Decorate with chocolate-coated sugared almonds to look like ‘eggs’.
Tips:
Storage:
• When stored in an airtight container, the blondies will keep for 2–3 days.
• If you don’t need all the blondies at once, store the Easter nests separately. Place them on top of the blondies just before serving to ensure they stay crisp.
Flavour variations:
• For a fresh twist:
Add orange or lemon zest to the batter
• For a subtle coffee flavour:
Add ½ tsp espresso powder to the batter
Dark Choc Drops
Drops from 100 % Cocoa | vegan | no added sugar
White Cooking Chocolate
Choco Dragées Espresso
with 91% Dark Chocolate | peaberry | vegan
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