Mini Cadbury Easter Egg Blondies (Printable)

Chewy golden squares studded with white chocolate and colorful Mini Cadbury Easter Eggs, perfect for spring gatherings.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract

→ Mix-Ins

09 - 1 cup Mini Cadbury Easter Eggs, roughly chopped
10 - 1/2 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar, whisking until smooth.
04 - Add eggs and vanilla to the wet mixture; whisk until well combined.
05 - Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
06 - Stir in the chopped Mini Cadbury Easter Eggs and white chocolate chips, reserving a few pieces for topping.
07 - Spread the batter evenly into the prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23-26 minutes, or until the blondies are golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before cutting into squares. Serve and enjoy!

# Expert Tips:

01 -
  • The combination of white chocolate and creamy Cadbury filling creates pockets of gooey sweetness in every bite
  • These come together in one bowl with zero fancy techniques but taste like they came from a bakery
  • Theyre somehow both fudgy and cakey at the same time, that perfect blondie texture most recipes miss
  • Everyone thinks you spent hours on them, making them ideal for impressing at spring gatherings or Easter dinner
02 -
  • Overbaking is the enemy here, pull them out when they still look slightly underdone in the center
  • Room temperature ingredients incorporate more evenly, so set out your eggs ahead of time
  • Chopping the Mini Eggs unevenly is actually good, it creates different textures throughout
  • These freeze beautifully if you wrap individual squares tightly and thaw them at room temperature
03 -
  • Lightly tap the pan on the counter before baking to release any air bubbles
  • If you're making these ahead of time, warm them in the microwave for 15 seconds before serving
  • Use kitchen shears to chop the Mini Eggs instead of a knife to prevent them from flying everywhere

Go Back