Mini Cadbury Easter Egg Blondies (Print View)
Gooey blondies loaded with chocolate chips and topped with crunchy mini Cadbury eggs for a festive spring treat.
# 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, plus whole eggs for topping
# How to Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Combine melted butter and brown sugar in a large mixing bowl. Stir until smooth and well incorporated.
04 - Beat in egg and vanilla extract until fully blended into the butter mixture.
05 - Gently fold dry ingredients into wet mixture using a spatula. Mix until just combined—avoid overmixing.
06 - Add white chocolate chips, milk chocolate chips, and chopped Cadbury Mini Eggs. Fold gently to distribute evenly.
07 - Spread batter evenly into prepared pan. Press reserved whole Mini Eggs onto surface, lightly embedding into batter.
08 - Bake 22 to 25 minutes until top is golden brown and a toothpick inserted in center shows moist crumbs.
09 - Cool completely in pan. Lift out using parchment paper overhang and cut into 12 equal squares.
# Expert Suggestions:
01 -
- They come together in one bowl with minimal cleanup
- The combination of gooey blondie and crisp candy shell is addictive
02 -
- Overbaking is the enemy of gooey blondies
- Chopping some eggs creates pockets of chocolate throughout while leaving whole ones on top makes them look irresistible
03 -
- Room temperature ingredients blend more smoothly
- Press the whole eggs into the batter gently so they do not sink