Mini Cadbury Easter Egg Blondies (Printable)

Chewy golden blondies with white chocolate and colorful Mini Cadbury Eggs, ready in 40 minutes.

# 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

# Directions:

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 Tips:

01 -
  • The buttery vanilla base creates this incredible chewy edge while staying soft and tender in the center
  • Those colorful candy shells add the most satisfying crunch against melty white chocolate pockets
  • They come together in one bowl with zero fancy techniques needed
02 -
  • Overmixing once you add flour makes tough blondies, so fold gently and stop immediately when combined
  • Underbaking slightly is your friend because these keep cooking from residual heat and firm up as they cool
  • Room temperature ingredients prevent the melted butter from seizing up when you add the eggs
03 -
  • Chop the Mini Eggs into different sizes so you get both big chocolate pockets and smaller scattered pieces throughout
  • Use a kitchen scale if you have one because baking with precise weights makes a huge difference in texture

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