Mini Cadbury Easter Egg Blondies (Printer-Friendly)

Gooey blondies loaded with chocolate and topped with colorful mini Cadbury eggs for a festive springtime dessert.

# 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 (optional)
10 - 1 cup Cadbury Mini Eggs, roughly chopped, plus extra whole for topping

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal later.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well blended. Set aside.
03 - Combine melted butter and brown sugar in a large mixing bowl. Stir until smooth and fully incorporated.
04 - Beat in egg and vanilla extract into the butter-sugar mixture until fully combined and smooth.
05 - Gently fold dry ingredients into wet mixture using a spatula. Mix just until combined—do not overmix to maintain tender texture.
06 - Fold in white chocolate chips, milk chocolate chips if using, and chopped Cadbury Mini Eggs until evenly distributed.
07 - Spread batter evenly into prepared pan. Press reserved whole Mini Eggs onto surface, gently embedding them into batter.
08 - Bake 22–25 minutes until top is golden brown and toothpick inserted in center comes out with moist crumbs (not wet batter).
09 - Cool completely in pan. Use parchment overhang to lift blondies out, then cut into 12 equal squares.

# Expert Hints:

01 -
  • The buttery blondie base creates the perfect backdrop for that signature Cadbury crunch
  • They come together in under 15 minutes of active prep time
  • The crisp candy shell stays satisfyingly crunchy even after baking
02 -
  • Overbaking is the enemy of gooey blondies, start checking at 22 minutes
  • Room temperature ingredients blend better than cold ones straight from the fridge
  • Chopping the Mini Eggs creates pockets of candy throughout, not just on top
03 -
  • A sprinkle of flaky sea salt on top right after baking takes these to bakery level
  • Use a sharp knife and wipe it clean between cuts for perfect squares

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