Mini Cadbury Egg Blondies (Printable)
Buttery golden blondies studded with chocolate chunks and colorful crisp mini Cadbury eggs for a gooey festive spring treat.
# What You 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
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an 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. Avoid overmixing.
06 - Fold in white chocolate chips, milk chocolate chips, and chopped Cadbury Mini Eggs.
07 - Spread batter evenly into prepared pan. Sprinkle reserved whole Mini Eggs on top, pressing lightly into batter.
08 - Bake for 22-25 minutes until top is golden and toothpick inserted in center comes out with a few moist crumbs.
09 - Let cool completely in pan. Lift out using parchment paper and cut into 12 squares.
# Expert Hints:
01 -
- That candy shell crackle against fudgy blondie texture is honestly magical
- They come together in one bowl with zero fancy techniques
02 -
- Overmixing once the flour hits the bowl makes tough blondies—fold gently and stop as soon as combined
- These keep baking in the hot pan, so pulling them out at 22 minutes usually gives the perfect fudgy result
03 -
- Chill the whole eggs in the freezer for 10 minutes before chopping to prevent the candy from flying everywhere
- A sprinkle of flaky sea salt right after baking cuts through all that sweetness in the most sophisticated way