Mini Cadbury Easter Egg Blondies (Printable Version)

Chewy golden blondies studded with white chocolate and colorful Mini Cadbury Eggs—perfect for spring.

# What You Need:

01 - 1 1/2 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/2 teaspoon salt

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

09 - 1 cup Mini Cadbury Easter Eggs, roughly chopped

10 - 1/2 cup white chocolate chips

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!

01 -

They are the perfect mashup of fudgy blondie and that classic chocolate candy shell crunch
The white chocolate balances out the sweetness of the Mini Eggs in a way you would not expect

02 -

Overmixing the flour makes tough blondies so fold gently and stop as soon as the flour disappears
Checking them at 23 minutes is crucial because they keep cooking in the pan and you want that fudgy middle not dry cake

03 -

Chop your Mini Eggs right before adding them because the candy shells start sweating once broken
Room temperature ingredients blend more smoothly creating that perfect crackly top