Mini Cadbury Easter Egg Blondies (Printable Version)

Gooey blondies studded with chocolate chunks and topped with crisp mini Cadbury Easter eggs—a festive springtime 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
10 - 1 cup Cadbury Mini Eggs, roughly chopped, reserve whole eggs for topping

# Directions:

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

# Top Tips:

01 -
  • The combination of gooey blondie base and that satisfying candy shell crunch is absolutely addictive
  • They come together in under 15 minutes of active prep time but taste like something from a fancy bakery
  • The colors make them perfect for Easter but the flavor works year-round whenever that spring craving hits
02 -
  • Overbaking is the enemy of great blondies—that toothpick test is crucial, and I always pull mine at 22 minutes for maximum gooeyness
  • Roughly chopping the Mini Eggs that go inside the batter prevents them from all sinking to the bottom, while keeping some whole for the top creates that bakery-style finish
03 -
  • Room temperature ingredients mix more evenly and create that gorgeous crackly top we all love
  • Press the whole Mini Eggs into the batter gently but firmly so they don't roll off during baking

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