Mini Cadbury Easter Egg Blondies (Printable version)

Gooey blondies studded with chocolate chunks and topped with crisp mini Cadbury eggs—a festive spring treat.

# Ingredient list:

→ 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 (reserve some whole for topping)

# Directions:

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 mixture with a spatula until just combined. Do not overmix.
06 - Fold in white chocolate chips, milk chocolate chips, and chopped Cadbury Mini Eggs.
07 - Spread batter evenly into prepared pan. Press reserved whole Mini Eggs lightly onto surface.
08 - Bake for 22-25 minutes until top is golden and a toothpick inserted in center comes out with moist crumbs.
09 - Cool completely in pan. Lift out using parchment paper and cut into 12 squares.

# Expert Tips:

01 -
  • The combination of gooey white chocolate chunks and crisp candy shell creates an irresistible texture in every single bite
  • These come together in under an hour but taste like they came from a fancy bakery window display
  • The batter is incredibly forgiving and almost impossible to mess up even if you are new to baking
02 -
  • Underbaking slightly is the secret to gooey blondies so trust the toothpick test with moist crumbs rather than waiting for it to come out completely clean
  • Room temperature ingredients combine better and prevent the batter from seizing or becoming grainy
  • Chopping the mini eggs creates different textures throughout while keeping some whole for the top makes these look absolutely stunning
03 -
  • Chop your mini eggs while they are still cold from the fridge to prevent them from shattering into tiny pieces
  • Line your pan with parchment paper in both directions for foolproof removal every single time

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