Mini Cadbury Easter Egg Blondies (Printable)

Buttery golden blondies loaded with chocolate chips and topped with crunchy Cadbury mini eggs for the perfect 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 (optional)

10 - 1 cup Cadbury Mini Eggs, roughly chopped (reserve some whole for topping)

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

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

03 - Combine melted butter and brown sugar in a large mixing bowl. Mix until smooth.

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

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

06 - Fold in white chocolate chips, milk chocolate chips (if using), and chopped Cadbury Mini Eggs.

07 - Spread batter evenly into prepared pan. Sprinkle reserved whole Mini Eggs on top, pressing them lightly into batter.

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

09 - Let cool completely in pan. Once cooled, lift out using parchment paper and cut into 12 squares.

01 -

The crisp candy shell on the mini eggs creates this incredible texture contrast against the gooey blondie base
They come together in one bowl with zero fancy techniques or equipment

02 -

Underbake slightly for that gooey center they keep cooking after you pull them out
Chopping the mini eggs helps distribute the candy throughout but leave some whole for visual appeal

03 -