Mini Cadbury Easter Egg Blondies (Printable Version)

Gooey blondies with chocolate chunks and crisp Cadbury Mini Eggs—a perfect spring treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour (160 grams)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled (115 grams)
05 - 1 cup light brown sugar, packed (200 grams)
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract

→ Add-ins

08 - 1/2 cup white chocolate chips (85 grams)
09 - 1/2 cup milk chocolate chips, optional (75 grams)
10 - 1 cup Cadbury Mini Eggs, roughly chopped (150 grams), reserve some whole for topping

# Preparation Steps:

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 ingredients 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 a toothpick inserted in center comes out with a few moist crumbs.
09 - Let cool completely in pan. Once cooled, lift out using parchment paper and cut into 12 squares.

# Expert Tips:

01 -
  • The buttery blondie base creates the perfect canvas for those unmistakable Cadbury chocolate chunks
  • They're ridiculously simple to throw together but look like you spent forever on them
  • The crisp candy shell topping adds this incredible texture contrast that keeps people coming back for seconds
02 -
  • I once impatiently cut these while still warm and the Mini Eggs shattered into disappointing little shards instead of staying in satisfying chunks
  • Room temperature ingredients matter—if your butter is too hot when you add the egg, it might scramble slightly
  • The parchment paper overhang isn't optional unless you enjoy trying to pry blondies out of a pan with a spatula
03 -
  • Chop your Mini Eggs into varied sizes—some tiny pieces that melt throughout, others in generous chunks that stand out
  • A light sprinkle of flaky sea salt on top right after baking takes these from delicious to absolutely unforgettable

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