Mini Cadbury Easter Egg Blondies (Printable)

Buttery golden blondies loaded with chocolate chunks and colorful Cadbury Mini Egg topping.

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

# Method:

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 - Combine melted butter and brown sugar in a large mixing bowl. Mix until smooth.
04 - Beat in egg and vanilla extract until fully incorporated.
05 - Gently fold dry ingredients into wet mixture 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 toothpick inserted in center comes out with a few moist crumbs.
09 - Cool completely in pan. Lift out using parchment paper and cut into 12 squares.

# Insider Tips:

01 -
  • The blondie base stays incredibly soft and chewy, almost like a warm cookie cake that never goes stale
  • Those crispy sugar shells on the mini eggs add the most satisfying crunch against all that melty chocolate
  • They take 15 minutes to throw together but look like you spent all afternoon planning something special
02 -
  • Overmixing the batter makes tough blondies, so fold gently and stop as soon as everything is combined
  • The candy shells will crack in the oven, which is exactly what you want—those jagged pieces create the best texture
  • These continue baking as they cool, so pulling them out when they still look slightly underdone is your secret weapon
03 -
  • Freeze chopped mini eggs for 10 minutes before adding to the batter—they'll stay suspended instead of sinking to the bottom
  • Use a kitchen scale to measure your flour, or scoop it into the measuring cup and level off without packing it down
  • Room temperature ingredients mix more evenly, so pull your egg out about 30 minutes before you start baking

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