Mini Cadbury Easter Egg Blondies (Printable)

Buttery, gooey blondies studded with chocolate chunks and topped with crisp Cadbury Mini Eggs for a festive spring dessert.

# What You 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

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 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 ingredients with a spatula until just combined. Do not overmix.

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 to 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.

01 -

The contrast between crisp candy shells and fudgy blondie texture creates something magical in every bite
These come together in under 15 minutes of active prep but taste like you spent all afternoon in the kitchen

02 -

Underbaking slightly is the secret to that gooey center, so start checking at 22 minutes
Chopping the Mini Eggs unevenly creates more texture variation in every bite

03 -

Room temperature ingredients prevent the melted butter from seizing when you add the egg
A sprinkle of flaky sea salt on top transforms these from sweet to sophisticated