Mini Cadbury Easter Egg Blondies (Printable)

Rich, golden blondies studded with chocolate chunks and crisp pastel Mini Eggs for the perfect 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
10 - 1 cup Cadbury Mini Eggs, roughly chopped, plus whole eggs for topping

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on opposite sides for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large mixing bowl, combine melted butter and brown sugar. Stir until smooth and well incorporated.
04 - Beat in the egg and vanilla extract until the mixture is glossy and fully combined.
05 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain—do not overmix.
06 - Fold in 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 into the top surface, spacing them evenly.
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 paper overhang, lift the blondies out and cut into 12 equal squares.

# Expert Advice:

01 -
  • The texture is absolutely perfect with a crackly top and fudgy middle that makes people ask for seconds before theyve finished their first
  • They come together in one bowl with no mixer required which means less cleanup and more time eating warm blondies straight from the pan
02 -
  • Overbaking is the enemy here pull them when that toothpick still has moist crumbs attached because they continue cooking in the hot pan
  • Roughly chopping most of the candy eggs while leaving a few whole creates better distribution of chocolate throughout every bite
03 -
  • Room temperature ingredients incorporate more easily so take your egg out of the fridge thirty minutes before baking
  • Letting the melted butter cool slightly prevents the egg from scrambling when you add it to the mixture

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