Mini Cadbury Easter Egg Blondies

Last spring I found myself with three bags of Cadbury Mini Eggs after a clearance sale at the grocery store, and I refused to let them sit in my pantry until next Easter. Something about that crisp candy shell giving way to creamy milk chocolate made me want to bake them into something warm and comforting.

My roommate walked in while I was chopping the Mini Eggs and immediately started eating them straight from the cutting board. I had to shoo her away with the promise that the blondies would be even better than the candy alone. She hovered by the oven for the last five minutes of baking time.

Ingredients

• 1 1/4 cups all-purpose flour: This creates the perfect tender crumb that holds all those chocolate chunks without becoming cakey
• 1/2 teaspoon baking powder: Just enough lift to give these blondies their signature slightly risen center
• 1/4 teaspoon salt: Essential for balancing all that sweetness and making the chocolate flavors pop
• 1/2 cup unsalted butter melted and cooled: Use real butter here because it creates that irresistible gooey texture that oil cannot replicate
• 1 cup light brown sugar packed: The molasses in brown sugar gives these blondies their deep caramel notes and chewy edges
• 1 large egg: Room temperature eggs incorporate better and help create that fudgy center we all want
• 1 teaspoon pure vanilla extract: Do not skimp here because vanilla amplifies every chocolate flavor in the recipe
• 1/2 cup white chocolate chips: White chocolate pairs beautifully with the creamy milk chocolate of the Cadbury eggs
• 1/2 cup milk chocolate chips optional: I always add these because you can never have too much chocolate in a blondie
• 1 cup Cadbury Mini Eggs roughly chopped: Reserve about a quarter cup whole to press into the top before baking for that festive look

Instructions

Preheat your oven to 350F and line an 8x8 baking pan:

Parchment paper with overhanging edges makes lifting these out so much easier and cleanup is practically nonexistent

Whisk together the flour baking powder and salt:

Do this in a separate bowl so you avoid overmixing later which can make your blondies tough instead of tender

Combine the melted butter and brown sugar:

Mix until completely smooth because any sugar lumps will create little pockets of grit in your finished blondies

Beat in the egg and vanilla extract:

Whisk vigorously until the mixture looks glossy and smooth which ensures even distribution throughout the batter

Gently fold the dry ingredients into the wet:

Use a spatula and stop as soon as you no longer see dry streaks because overmixing is the enemy of fudgy texture

Fold in all the chocolate and chopped eggs:

Be gentle so you do not break apart too many of those beautiful candy shell pieces

Spread the batter and top with whole Mini Eggs:

Press the reserved whole eggs into the batter lightly so they stay put but still sit pretty on top

Bake for 22 to 25 minutes until golden:

The center should still have a tiny bit of wobble because residual heat will finish the cooking process

Cool completely before cutting:

This is the hardest part but letting them set ensures clean cuts and prevents that gooey center from spreading everywhere

Save

My neighbor texted me the next day asking what smelled so amazing in my apartment. I brought over a square and she texted back five minutes later saying she had already hidden the rest from her family. These became my go-to spring bake after that.

Getting That Perfect Texture

The difference between a good blondie and a great one comes down to underbaking by just a couple minutes. I always pull mine when the edges look set but the center still jiggles slightly when I gently shake the pan. They firm up beautifully as they cool.

Making Them Your Own

Sometimes I swap the white chocolate for dark chocolate chunks when I want something less sweet. Other times I add a handful of chopped pecans for a little crunch factor. The base recipe is incredibly forgiving and welcomes whatever chocolate you have in your pantry.

Serving Suggestions

These are absolutely divine warmed up for about 15 seconds in the microwave with a scoop of vanilla bean ice cream melting over the top. The contrast between warm gooey blondie and cold creamy ice cream is something I could write poems about.

• Try serving them at your Easter brunch alongside fresh fruit to balance all that richness
• Package them in clear bags tied with pastel ribbon for the cutest springtime neighbor gifts
• Store any leftovers in the refrigerator and eat them cold straight from the fridge for a fudgier texture

Save

These blondies have become such a staple in my spring baking rotation that I buy extra bags of Mini Eggs every year just to stash in the freezer for off season cravings. They never last long.

Recipe FAQs

→ Can I make these ahead of time?

Yes, prepare up to 2 days in advance and store in an airtight container at room temperature. The texture remains perfectly gooey and the eggs stay crisp.

→ What if I can't find Cadbury Mini Eggs?

Substitute with any chocolate-covered candy or pastel M&Ms. Regular chocolate eggs or even chopped chocolate bars work well for similar texture and flavor.

→ How do I know when blondies are done?

Insert a toothpick in the center—it should come out with moist crumbs, not wet batter. The edges will be slightly golden while the center still appears soft.

→ Can I freeze these?

Absolutely. Wrap individual squares tightly in plastic and freeze for up to 3 months. Thaw at room temperature for 1 hour before serving.

→ Why did my blondies turn out cakey?

Overmixing the batter or baking too long creates cakey texture. Fold gently until just combined and remove from oven while center still seems slightly underdone.