Mini Cadbury Easter Egg Blondies

There was this rainy Sunday last March when my grocery run somehow resulted in five bags of Cadbury Mini Eggs falling into my cart completely by accident. I stood in my kitchen staring at them, realizing I had approximately zero self-control and needed to bake them into something immediately before they disappeared one by one.

My neighbor smelled these baking through our shared wall and actually knocked on my door to investigate. We ended up eating them warm from the pan while her kids hunted for plastic eggs in the yard, and I think that moment sold me on these blondies more than the actual flavor did.

Ingredients

• All-purpose flour: The foundation that gives these blondies their structure without making them cakey or dense
• Baking powder: Just enough to lift the batter into those perfect tender squares we want
• Salt: Absolutely essential to cut through all that sugar and make the chocolate flavors sing
• Unsalted butter: Melted and cooled creates that rich chewy texture that sets blondies apart from regular brownies
• Light brown sugar: The molasses in brown sugar gives these their signature caramel notes and irresistible softness
• Large egg: Binds everything together while adding just enough structure to hold those candy pieces in place
• Pure vanilla extract: Do not skip this—it brightens all the heavy butter and sugar flavors beautifully
• White chocolate chips: Melts into creamy pockets throughout the batter that complement the candy eggs perfectly
• Milk chocolate chips: Optional but adds that classic chocolate flavor we all secretly want in everything
• Cadbury Mini Eggs: The star of the show—chop most of them but save some whole ones to press into the top for that festive look

Instructions

Preheat your oven:

Set to 350°F and line an 8x8 pan with parchment paper letting the edges hang over so you can lift the whole batch out later

Whisk the dry ingredients:

Combine flour baking powder and salt in a bowl and set it aside

Mix butter and sugar:

Whisk melted butter and brown sugar until completely smooth and glossy

Add the wet ingredients:

Beat in the egg and vanilla until fully incorporated and the mixture looks silky

Combine everything:

Gently fold the dry ingredients into the wet mixture with a spatula until just combined

Add the mix-ins:

Fold in both types of chocolate chips and the chopped Mini Eggs saving some whole ones for the top

Spread and top:

Spread batter evenly in the pan and press those reserved whole eggs into the surface

Bake to perfection:

Bake 22 to 25 minutes until golden and a toothpick comes out with moist crumbs not completely clean

Cool and cut:

Let them cool completely in the pan then lift using the parchment and cut into 12 squares

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Last year I made these for my nieces Easter basket and she actually hid the container from her own parents. That is how I knew this recipe was worth keeping around.

Getting the Texture Right

The difference between a good blondie and a great one comes down to not overworking the batter. Once you see the flour disappear stop mixing even if there are a few streaks remaining.

Make It Your Way

Sometimes I swap the white chocolate for dark chocolate chunks when I want something less sweet. The bitterness balances all that sugary candy coating in the most surprising way.

Serving Ideas

These blondies are fantastic on their own but try warming individual squares in the microwave for 15 seconds before serving. Serve with vanilla bean ice cream and a drizzle of salted caramel sauce.

• Sprinkle flaky sea salt on top right after baking while they are still warm
• Wrap individual squares in clear bags tied with pastel ribbon for Easter gifts
• Store any leftovers in the freezer and they will last for months

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Hope these bring as much joy to your kitchen as they did to mine.

Common Questions

→ Can I make these ahead of time?

Yes, these keep beautifully in an airtight container at room temperature for up to 4 days. The flavors actually develop and intensify after a day. You can also freeze the cooled squares for up to 3 months—thaw at room temperature before serving.

→ Why did my blondies turn out cakey instead of gooey?

Overmixing the batter develops too much gluten, creating a cakey texture. Fold ingredients until just combined. Also, baking too long dries them out—check at 22 minutes and remove when moist crumbs cling to a toothpick. The residual heat continues cooking as they cool.

→ Can I use regular Cadbury eggs instead of Mini Eggs?

Absolutely. Chop full-sized Creme Eggs or solid Cadbury eggs into pieces similar to Mini Egg size. The caramel-filled Creme Eggs add extra gooeyness. Just account for the larger size when distributing throughout the batter.

→ What's the best way to chop Mini Eggs without making a mess?

Place them in a zip-top bag and use a meat mallet or rolling pin to crush. This contains the candy shell fragments. For cleaner cuts, use a sharp knife on a cutting board with a damp paper towel underneath to prevent sliding. Pulse briefly in a food processor also works.

→ Can I make these gluten-free?

Use a 1-to-1 gluten-free flour blend that contains xanthan gum for structure. The texture will be slightly denser but still delicious. Ensure your chocolate chips and Cadbury eggs are certified gluten-free, as some candies contain wheat-based ingredients or are processed on shared equipment.

→ How do I know when they're done baking?

Insert a toothpick into the center—it should come out with moist, fudgy crumbs, not wet batter. The edges should be slightly pulling away from the pan, and the top will be golden brown. Remember that they continue to firm up while cooling, so slightly underbaked is better than overbaked.