Mini Cadbury Easter Egg Blondies (Printable)

Buttery blondies loaded with chocolate chips and crunchy Cadbury Mini Eggs for a festive spring 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 eggs for topping

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving 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 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 golden and toothpick inserted in center comes out with moist crumbs.
09 - Cool completely in pan. Lift out using parchment and cut into 12 squares.

# Tips from dashanddishes:

01 -
  • The combination of soft chewy blondie and crunchy candy shell is absolutely addictive
  • They come together in under 15 minutes of active prep time
  • Perfect for using up any extra Easter candy or making spring gatherings feel special
02 -
  • Underbaking slightly is your friend—these continue cooking as they cool and stay wonderfully gooey
  • Room temperature ingredients help everything incorporate smoothly and prevent the melted butter from seizing
  • Chopping the mini eggs unevenly creates more interesting texture pockets throughout
03 -
  • Let your melted butter cool slightly before mixing so it doesn't cook the egg
  • Room temperature eggs incorporate better and prevent curdling
  • The parchment paper overhang is the easiest way to remove bars without breakage

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