Mini Cadbury Easter Egg Blondies (Printable)

Chewy golden blondies loaded with white chocolate chunks and colorful Mini Cadbury Easter Eggs, perfect for spring gatherings.

# What You'll 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

# How To Cook:

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 Suggestions:

01 -
  • The texture is exactly what a blondie should be chewy edges with a soft center that sinks when you bite into it
  • White chocolate balances the candy coating sweetness so nothing feels overwhelming
  • They come together in one bowl with zero fancy techniques which means zero stress
02 -
  • Overmixing the flour makes tough blondies so fold gently and stop as soon as the flour disappears
  • The blondies might look slightly underbaked when you pull them out but they keep cooking and set as they cool
  • Room temperature ingredients prevent the melted butter from seizing up when you add the eggs
03 -
  • Chop the Mini Eggs into different sizes so some bites have tiny crunches and others have big chunks
  • Line your pan with parchment paper going both directions for easiest removal
  • Let the melted butter cool for ten minutes before mixing so it does not cook the eggs

Go Back