Mini Cadbury Easter Egg Blondies (Print version)
Chewy golden blondies packed with white chocolate and colorful Mini Cadbury Easter Eggs for a perfect spring dessert.
# 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 make it:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal later.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly blended. Set aside.
03 - In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously until the mixture is smooth and glossy.
04 - Add the eggs and vanilla extract to the butter-sugar mixture. Whisk until fully incorporated and the batter appears uniform.
05 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined—do not overmix to maintain chewy texture.
06 - Stir in the chopped Mini Cadbury Easter Eggs and white chocolate chips. Reserve a small handful of Mini Eggs for the topping.
07 - Evenly spread the batter into the prepared pan. Sprinkle the reserved Mini Eggs across the surface for visual appeal.
08 - Bake for 23–26 minutes until the top is golden brown. A toothpick inserted in the center should emerge with a few moist crumbs, not wet batter.
09 - Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve.
# Expert suggestions:
01 -
- The blondie base stays incredibly chewy for days, never dry or cakey like some recipes
- Those Mini Eggs create pockets of chocolate crunch that everyone fights over
02 -
- Overbaking is the enemy of chewy blondies, so pull them out when they still look slightly underdone in the center
- Room temperature eggs incorporate better and prevent the melted butter from seizing up
03 -
- Chop the Mini Eggs into various sizes for better distribution throughout the batter
- Use a kitchen scale to measure flour accurately, as too much creates dry blondies