Mini Cadbury Easter Egg Blondies (Printable)

Gooey blondies loaded with chocolate chunks and crunchy Cadbury Mini Eggs for a festive spring dessert.

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

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an 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.
04 - Beat in egg and vanilla extract until fully incorporated.
05 - Gently fold dry ingredients into wet ingredients with a spatula until just combined. Do not overmix.
06 - Fold in white chocolate chips, milk chocolate chips if using, and chopped Cadbury Mini Eggs.
07 - Spread batter evenly into prepared pan. Sprinkle reserved whole Mini Eggs on top, pressing lightly into batter.
08 - Bake for 22-25 minutes until top is golden and a toothpick inserted in center comes out with a few moist crumbs.
09 - Let cool completely in pan. Lift out using parchment paper and cut into 12 squares.

# Helpful Tips:

01 -
  • That irresistible combination of buttery blondie and the signature candy shell crunch
  • They come together in under an hour but taste like they came from a fancy bakery
  • The festive colors make them perfect for any spring gathering or holiday celebration
02 -
  • Underbaking slightly creates that gooey center everyone loves while still setting properly
  • Chopping the eggs releases the chocolate throughout but leaving some whole creates that beautiful presentation
  • Room temperature ingredients prevent the melted butter from seizing when you add the egg
03 -
  • Use a kitchen scale to measure your flour for consistent results every single time
  • Rotate the pan halfway through baking for even browning

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