Mini Cadbury Easter Egg Blondies (Printable Version)

Gooey, buttery blondies studded with chocolate chunks and crisp mini Cadbury Easter eggs—a festive spring treat ready in 40 minutes.

# What You 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
10 - 1 cup Cadbury Mini Eggs, roughly chopped (reserve some whole for topping)

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together the flour, baking powder, and salt in a bowl. Set aside.
03 - Combine melted butter and brown sugar in a large mixing bowl. Mix until smooth.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Gently fold the dry ingredients into the wet ingredients with a spatula until just combined—do not overmix.
06 - Fold in the white chocolate chips, milk chocolate chips, and chopped Cadbury Mini Eggs.
07 - Spread the batter evenly into the prepared pan. Sprinkle reserved whole Mini Eggs on top, pressing them lightly into the batter.
08 - Bake for 22–25 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Let cool completely in the pan. Once cooled, lift out using the parchment paper and cut into 12 squares.

# Expert Suggestions:

01 -
  • The crunchy candy shell shatters when you bite into the warm, gooey blondie creating the most satisfying texture contrast
  • These blondies strike that perfect balance between rich and sweet without being cloying
  • They come together in one bowl with zero fancy techniques but taste like something from a bakery
02 -
  • Overbaking is the enemy of good blondies, pull them out even if they seem slightly underdone
  • Chopping the Mini Eggs creates more chocolate distribution but leave some whole for that pretty top
  • These actually taste better on day two when the flavors have had time to meld together
03 -
  • Room temperature ingredients mix more smoothly and prevent the batter from separating
  • Line your pan with parchment paper in both directions for the easiest removal ever
  • Let them cool completely before cutting or you will end up with a messy, crumbly situation

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