Mini Cadbury Easter Egg Blondies

Last spring, my daughter begged me to turn her Easter candy stash into something bakeable. The result was these blondies, which disappeared from our kitchen counter faster than any treat I've ever made. Now they're the one thing she actually requests instead of store-bought sweets.

I brought these to a friend's Easter brunch last month, and her three-year-old kept pointing at the pan saying more candy please. The adults were just as bad, hovering around the counter and breaking off just one more square until the whole tray vanished.

Ingredients

• 1 1/4 cups all-purpose flour: This gives you that perfect fudgy but still structured texture that blondies are famous for
• 1/2 teaspoon baking powder: Just enough lift to keep them from being dense without making them cakey
• 1/4 teaspoon salt: Balances all that sweetness and makes the chocolate flavors pop
• 1/2 cup unsalted butter, melted: Melted butter creates that dense, rich texture we want in a blondie
• 1 cup light brown sugar, packed: The molasses in brown sugar gives you that caramel undertone and chewy texture
• 1 large egg: Binds everything together while keeping the blondies tender
• 1 teaspoon pure vanilla extract: Dont skip this it makes all the other flavors sing
• 1/2 cup white chocolate chips: Creamy and sweet without overwhelming the other flavors
• 1/2 cup milk chocolate chips: Optional but adds a classic chocolatey note everyone loves
• 1 cup Cadbury Mini Eggs, roughly chopped: The star of the show save some whole ones for that gorgeous top

Instructions

Get your oven ready:

Preheat to 350°F and line an 8x8-inch pan with parchment paper that hangs over the sides like little handles

Mix the dry team:

Whisk together flour baking powder and salt in a bowl until everything is well combined

Make the sweet base:

Stir melted butter and brown sugar until smooth then beat in the egg and vanilla

Bring it together:

Gently fold in the flour mixture until just combined some streaks are okay

Add all the goodies:

Fold in both kinds of chocolate chips and most of the chopped mini eggs

Assemble and bake:

Spread the batter in your pan press those reserved whole eggs into the top and bake 22 to 25 minutes until golden

The hard part:

Let them cool completely then lift out by the parchment and cut into 12 squares

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My neighbor texted me at 10pm the first time I shared these, confessing she ate three standing at the counter and hid the rest from her family. Now she calls them her Easter morning secret weapon.

Timing Your Bake

I've learned that blondies are tricky because they look done before they actually are. Start checking at 22 minutes and look for that slightly underdone jiggly center that sets as it cools. The toothpick should have moist crumbs, not come out clean.

Making Ahead

These actually taste better the next day when all those flavors have had time to become best friends. I bake them the night before Easter, wrap them tightly, and they're perfect for breakfast or dessert.

Serving Ideas

Serve them warm with a scoop of vanilla ice cream for dessert, or wrap individually in colorful foil for Easter baskets. My kids love finding them in their lunchboxes during the week following Easter.

• Try dark chocolate chips instead of milk for a more sophisticated version
• A sprinkle of flaky sea salt on top right after baking takes these over the top
• Mini eggs can be swapped for other seasonal candies throughout the year

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These blondies have become my go-to for spring gatherings, potlucks, and just because. Something about that crunch and gooey combination makes people genuinely happy.

Recipe FAQ

→ Can I make these blondies ahead of time?

Yes, these blondies keep beautifully in an airtight container at room temperature for up to 4 days. The texture actually improves after sitting for a day as flavors meld together.

→ What if I can't find Cadbury mini eggs?

You can substitute any chocolate-covered candy eggs or even pastel M&Ms. The key is using something with a crisp candy coating to contrast with the soft blondie base.

→ How do I know when blondies are done?

Insert a toothpick in the center—it should come out with moist crumbs rather than wet batter. The edges will be slightly pulling away from the pan and the top golden brown.

→ Can I freeze these blondies?

Absolutely. Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.

→ Why are my blondies too cakey?

Overmixing the batter develops too much gluten, creating a cakey texture. Fold dry ingredients just until combined—some streaks of flour are okay. Also avoid overbaking.

→ Can I use salted butter instead?

Yes, simply reduce the added salt in the dry ingredients to 1/8 teaspoon. The flavor difference is minimal and many home bakers prefer salted butter for enhanced chocolate flavor.