Mini Cadbury Easter Egg Blondies (Printable version)

Gooey buttery blondies studded with chocolate chunks and topped with crisp colorful mini Cadbury eggs for spring.

# 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 (reserve some whole for topping)

# Directions:

01 - Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, combine the melted butter and brown sugar. Mix until smooth.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Gently fold the dry ingredients into the wet ingredients with a spatula until just combined—do not overmix.
06 - Fold in the white chocolate chips, milk chocolate chips (if using), and chopped Cadbury Mini Eggs.
07 - Spread the batter evenly into the prepared pan. Sprinkle reserved whole Mini Eggs on top, pressing them lightly into the batter.
08 - Bake for 22–25 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Let cool completely in the pan. Once cooled, lift out using the parchment paper and cut into 12 squares.

# Expert advice:

01 -
  • The contrast between fudgy blondie base and the crisp candy shell on the eggs is honestly addictive
  • They look stunning on a spring dessert table but taste even better than they look
02 -
  • Underbaking slightly is the secret to that gooey center everyone fights over, but they need at least 22 minutes to set properly
  • Chopping the Mini Eggs creates pockets of chocolate throughout while keeping some whole gives that satisfying crunch on top
03 -
  • Room temperature ingredients prevent the melted butter from seizing and create a smoother batter
  • Pressing the whole Mini Eggs gently into the top prevents them from rolling off while baking

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