Mini Cadbury Easter Egg Blondies (Printable)
Buttery, gooey blondies studded with chocolate chips and topped with crisp mini Cadbury eggs for a festive spring treat.
# What you'll need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
→ Add-ins
08 - 1/2 cup white chocolate chips
09 - 1/2 cup milk chocolate chips (optional)
10 - 1 cup Cadbury Mini Eggs, roughly chopped (reserve some whole for topping)
# Directions:
01 - Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, combine the melted butter and brown sugar. Mix until smooth. Beat in the egg and vanilla extract until fully incorporated.
04 - Gently fold the dry ingredients into the wet ingredients with a spatula until just combined—do not overmix.
05 - Fold in the white chocolate chips, milk chocolate chips (if using), and chopped Cadbury Mini Eggs.
06 - Spread the batter evenly into the prepared pan. Sprinkle reserved whole Mini Eggs on top, pressing them lightly into the batter.
07 - Bake for 22–25 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Let cool completely in the pan. Once cooled, lift out using the parchment paper and cut into 12 squares.
# Expert Suggestions:
01 -
- The combination of gooey blondie base and crunchy candy shell creates the most incredible texture contrast
- These come together in under an hour but taste like you spent all afternoon in the kitchen
02 -
- Every oven is different so start checking at 20 minutes because overbaked blondies lose that magical gooey center
- Let these cool completely in the pan because attempting to remove them warm will result in a sad messy situation
03 -
- Chop your Mini Eggs into different sizes from chunks to tiny bits so every bite has variety
- Room temperature ingredients mix better so take your egg out about 30 minutes before you start baking