Bake It Bright: Del Monte’s Easter Egg Peach Blondies Are the Treat You Didn’t Know You Needed

By Editor1SYS | April 17, 2025 0 Comments

Bake It Bright: Del Monte’s Easter Egg Peach Blondies Are the Treat You Didn’t Know You Needed

Looking to hop into something a little different this Easter? Whether you’re planning a family get-together or just fancy something sweet to nibble on with a cuppa, these Easter Egg Peach Blondies are the ultimate crowd-pleaser. Juicy Del Monte peach slices and crunchy mini chocolate eggs come together in this soft, golden traybake that’s equal parts nostalgic and deliciously modern.

Best of all? They’re super easy to make – perfect if you’re a beginner baker or just don’t fancy spending hours in the kitchen this bank holiday weekend.

A Fruity Twist on a Classic Favourite

We all know and love a brownie, but have you met her sweet, buttery sister? Blondies are the vanilla-based version of the gooey classic, and this version gets a sunny, spring-ready upgrade with Del Monte’s Peach Slices. Their natural sweetness and juiciness balance perfectly with the richness of the blondie batter – and they pair beautifully with the crisp sugar shell of everyone’s favourite mini eggs.

It’s a bit of Easter magic in every bite.

The Recipe

PREP TIME: 1 Hour

SERVES: 8-10

EQUIPTMENT: Baking paper, 21 x 21cm square baking dish, whisk, large mixing bowl, spoon, knife

INGREDIENTS:

• 1 x Can of Del Monte Peach Slices in Juice (415g) 
• 250g Unsalted butter  
• 2 x Eggs  
• 1 tsp Vanilla extract  
• 150g Light brown sugar  
• 100g Caster sugar  
• 300g Plain flour  
• A pinch of salt 
• 30g White chocolate chips  
• 160g Sugar coated mini chocolate eggs  

METHOD:

1. Preheat the oven to 190C and line a 21 x 21cm square baking dish with baking paper. Drain the Del Monte Peach Slices and cut the segments into smaller pieces, then set aside.
   
   
2. Melt the butter in a small saucepan over a medium-low heat. Stir in both sugars and cook for about 2 minutes, whisking often, until the mixture looks smooth and glossy. Remove from the heat and set aside. 

1. Crack the eggs into a large mixing bowl and whisk in the butter mixture, until combined. Add the vanilla extract and whisk until combined. Next, add the flour and salt to the mixing bowl and mix until combined. Fold in the chopped Del Monte Peach Slices and white chocolate chips. 

1. Pour the batter into the prepared tin and bake for 20 minutes. While the blondie is cooking, cut half of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work one egg at a time.  

1. After 20 minutes, take the blondie out of the oven and scatter both the halved and whole chocolate eggs on top. Use the back of a spoon to carefully press the chocolate eggs into the blondie mixture and don’t worry if the surface cracks at little. 

1. Return to the oven for a further 15 minutes, or until the blondie is pale golden-brown in colour. Take the blondie out of the oven and set aside to cool. The blondie will solidify as it cools, so it is best to give it a couple of hours before cutting. Lift the blondie from the baking dish and cut into squares.

Serve, and enjoy!