Mini Cadbury Easter Egg Blondies (Printable Version)

Chewy golden squares packed with white chocolate and colorful Mini Cadbury Easter 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

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth and fully incorporated.
04 - Add eggs and vanilla extract to the butter mixture. Whisk thoroughly until the mixture is glossy and well combined.
05 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain—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 the reserved Mini Eggs and white chocolate chips over the surface.
08 - Bake for 23–26 minutes until golden brown. A toothpick inserted in the center should emerge with a few moist crumbs, not wet batter.
09 - Cool completely in the pan before lifting out using the parchment overhang. Cut into 16 squares and serve.

# Chef's Tips:

01 -
  • The white chocolate melts into pockets of gooey heaven while the Mini Eggs keep their satisfying crunch
  • They come together in one bowl with zero fancy techniques or waiting for ingredients to reach room temperature
02 -
  • Overbaking is the enemy of good blondies, so pull them out when that toothpick still has a few moist crumbs clinging to it
  • Chopping the Mini Eggs unevenly creates pockets of different textures, from big chocolate chunks to tiny speckles throughout
03 -
  • Room temperature eggs incorporate more easily into the melted butter mixture without seizing
  • Letting the melted butter cool for just 5 minutes prevents the eggs from scrambling when you add them

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