Mini Cadbury Easter Egg Blondies (Print View)
Chewy golden blondies packed with white chocolate chunks and colorful Mini Cadbury Easter Eggs.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
→ Mix-Ins
09 - 1 cup Mini Cadbury Easter Eggs, roughly chopped
10 - 1/2 cup white chocolate chips
# How to Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar, whisking until smooth.
04 - Add eggs and vanilla to the wet mixture; whisk until well combined.
05 - Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
06 - Stir in the chopped Mini Cadbury Easter Eggs and white chocolate chips, reserving a few pieces for topping.
07 - Spread the batter evenly into the prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23–26 minutes, or until the blondies are golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before cutting into squares. Serve and enjoy!
# Expert Suggestions:
01 -
- The chewy texture rivals any bakery blondie but comes together in one bowl
- Mini Cadbury Eggs add the perfect crunch and chocolatey pop in every bite
02 -
- Overmixing the batter makes tough blondies, so stop as soon as the flour disappears
- They continue cooking in the hot pan, so pulling them out slightly underdone is actually smart
03 -
- Freeze whole Mini Eggs for 15 minutes before chopping to prevent the chocolate from melting into your hands
- The parchment overhang is your best friend for lifting the whole batch out cleanly