Mini Cadbury Easter Egg Blondies (Printable)

Buttery, gooey blondies loaded with chocolate and topped with crunchy Cadbury Mini Eggs for a perfect spring dessert.

# 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
10 - 1 cup Cadbury Mini Eggs, roughly chopped, plus extra whole for topping

# How To Make:

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

# Expert Tips:

01 -
  • The combination of gooey white chocolate and the crisp candy shell creates an incredible texture contrast
  • They come together in under 15 minutes of active prep time
  • The festive colors make them perfect for Easter gatherings but delicious enough to crave yearround
02 -
  • Overmixing the batter will make your blondies tough, so stop as soon as the flour disappears
  • The blondies will continue cooking slightly as they cool, so removing them when a toothpick still has moist crumbs is crucial
  • Chopping the Mini Eggs coarsely rather than finely gives you better texture throughout
03 -
  • Room temperature ingredients mix more evenly and create better texture
  • Line your pan with parchment paper in both directions for easy removal every time

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