Mini Cadbury Easter Egg Blondies (Printable)

Buttery blondies studded with chocolate chips and topped with crisp Cadbury Mini Eggs for a festive spring dessert.

# What You'll Need:

01 - 1 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/4 teaspoon salt

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

08 - 1/2 cup white chocolate chips

09 - 1/2 cup milk chocolate chips

10 - 1 cup Cadbury Mini Eggs, roughly chopped

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.

02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.

03 - In a large mixing bowl, combine melted butter and brown sugar. Mix until smooth.

04 - Beat in egg and vanilla extract until fully incorporated.

05 - Gently fold dry ingredients into wet mixture with spatula until just combined—do not overmix.

06 - Fold in white chocolate chips, milk chocolate chips, and chopped Cadbury Mini Eggs.

07 - Spread batter evenly into prepared pan. Press reserved whole Mini Eggs lightly onto surface.

08 - Bake for 22–25 minutes until top is golden and toothpick inserted in center comes out with moist crumbs.

09 - Let cool completely in pan. Lift out using parchment paper and cut into 12 squares.

01 -

That satisfying crack when your teeth hit the candy shell followed by buttery blondie perfection
The white and milk chocolate chunks create these incredible gooey pockets that balance the crisp candy coating

02 -

Overbaking is the enemy—pull them when they still look slightly underdone and they will set into that gooey perfection
Room temperature ingredients prevent the melted butter from seizing when you add the egg

03 -

Chop the Mini Eggs right in the bag with a meat mallet or rolling pin to contain the mess
Chill the dough for 30 minutes before baking if you want thicker edges and a more fudgy center