Mini Cadbury Easter Egg Blondies (Print version)

Buttery blondies loaded with white and milk chocolate chips, crowned with colorful mini Cadbury eggs for a festive 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

# How to make it:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal later.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside for later use.
03 - Combine melted butter and brown sugar in a large mixing bowl. Stir until smooth and fully incorporated.
04 - Beat in the egg and vanilla extract until the mixture is uniform and well-blended.
05 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—avoid overmixing to prevent dense blondies.
06 - Fold in white chocolate chips, milk chocolate chips, and chopped Cadbury Mini Eggs until evenly distributed.
07 - Spread batter evenly into the prepared pan. Press reserved whole Mini Eggs lightly into the surface for decoration.
08 - Bake for 22 to 25 minutes until golden on top. A toothpick inserted in the center should emerge with a few moist crumbs.
09 - Cool completely in the pan. Lift out using parchment paper overhang and slice into 12 squares.

# Expert suggestions:

01 -
  • The buttery blondie base stays soft and chewy for days unlike typical cakey bars
  • That satisfying crunch when you bite into a mini egg is pure spring happiness
  • They come together in one bowl with zero fancy techniques or equipment
02 -
  • Overmixing the batter makes tough blondies so stop as soon as flour disappears
  • The toothpick test here should have moist crumbs not be completely clean or youll overbake them
  • Chopping the eggs creates pockets of chocolate throughout while whole ones on top make it pretty
03 -
  • Room temperature ingredients blend better but melted butter is actually key here for texture
  • Line your pan with parchment going both directions for the easiest removal ever
  • The edges set first so rotate the pan halfway through if your oven has hot spots

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