Mini Cadbury Easter Egg Blondies (Printable Version)

Gooey blondies with white and milk chocolate chunks, topped with crisp colorful mini Cadbury Easter 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
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, 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.

# Quick Tips:

01 -
  • The blondie base is incredibly buttery and fudgy, not cakey at all, which makes every bite feel like a special occasion
  • Those crispy candy shells on top add the most satisfying crunch against the soft, gooey center
  • They come together in one bowl with zero fancy techniques, but nobody has to know that part
02 -
  • Underbaking slightly is your friend here because these continue cooking in the pan and nobody wants a dry blondie
  • Chopping the Mini Eggs reveals that creamy milk chocolate center inside while keeping the crispy shell for texture contrast
  • The parchment paper overhang isn't optional, it's what saves you from digging them out with a spoon later
03 -
  • Room temperature ingredients blend more easily, so take your egg out about 20 minutes before you start mixing
  • Press the whole Mini Eggs into the top gently but firmly enough that they don't roll off during baking

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