These blondies are thick, chewy, gooey & ultra-fudgy, topped with that coveted sugary-crinkly crust. Chock-full of semisweet chocolate chips & Cadbury mini eggs, these are a sweet treat perfect for Easter!
Okay, y’all, I have a confession to make. Until I made this recipe, I had never eaten a Cadbury mini egg chocolate candy. I’ve always known they were there- I’ve seen them in the grocery store Easter displays, studded throughout little Easter baskets, & used in the cutest ways to dress up sweet treats for Easter- but never actually tried one. Well, I decided that I too wanted to use these cute little candies in an Easter bake- and guess what? Not only are they festive & adorable, they are delicious! That sugary outer shell plus the creamy milk chocolate interior- YES & YES. I might have eaten half the bag while using them to bake. Just maybe.
And let’s talk about baking because that’s really why we’re all here. These Cadbury mini eggs are the perfect addition to my blondie recipe, & they are especially festive. These blondies are thick, chewy, with a crinkly-sugary crust & a gooey interior. Emphasis on gooey. Like dense & fudgy in the best way possible. Chock-full of semisweet chocolate chips & Cadbury mini eggs, these blondies are the perfect Easter treat. And not to mention, super easy to whip up. Oh & cute. Because mini, pastel Easter eggs.
What you’ll need to bake these blondies:
Butter: For flavor & moisture. Using melted butter makes these blondies especially moist, dense & gooey.
Brown sugar: Loads of brown sugar is what makes a blondie a blondie- it brings flavor, moisture, & chewiness, & is what gives the blondies their beautiful golden color. Also, the large amount of brown sugar is what creates the sugary, crinkly crust on top.
Eggs: For structure & binding. The additional egg yolk adds richness, moisture, & extra chewiness. Also, by whipping the eggs, butter, & brown sugar in this recipe, the eggs add extra leavening power to give you a thicker blondie.
Vanilla extract: For added flavor.
Flour: For structure.
Kosher salt: To balance out all that sweetness.
Cornstarch: Makes for a softer, more tender crumb.
Baking powder: For leavening.
Semisweet chocolate chips: Using semisweet chips helps balance out the sweetness of the blondie & the milk chocolate candies.
Cadbury mini eggs candies: To make these blondies even more delicious & especially cute for an Easter treat!
FAQs:
What is the best pan to use for this bake? A metal 9×9” square pan is the best choice for this recipe. Metal conducts heat better than glass & will give you a more even bake throughout. I don’t recommend using a ceramic dish, as this has given me poor results- usually overdone edges & an underbaked center.
When will I know the blondies are done? The blondies are done when the crust is golden brown & the center is set. Remember, these blondies are very gooey, so it’s best not to try & remove them from the pan immediately, otherwise you’ll have a big mess on your hands. Be sure to let the blondies cool completely in the pan before removing to a wire rack. Blondies should be completely cool before cutting into squares.
How do you cut them into such neat squares? To make these into neat & tidy bars, it’s important that you let the blondies cool completely before removing from the pan & slicing. For extra clean cuts, you can place the blondies in the fridge for 30 minutes after removing them from the pan & then cut them into squares.
A few notes before you bake:
The secret to blondies with more volume is all in the technique! You’ll notice that the recipe calls for whisking the eggs into the butter/ brown sugar mixture for 3 minutes, until the batter is pale & thick. By whisking on medium-high speed, you’re incorporating air into the batter, which results in a thicker blondie. After you’ve whipped all that air into the mixture, it’s important to be gentle with the batter to avoid knocking all that air out.
Patience is key! I cannot stress this enough. Let the blondies cool completely before removing them from the pan. These blondies are ultra-gooey & fudgy, which means if you try & remove them from the pan while they’re still warm, they will fall apart into a gooey mess. No good. By letting the blondies cool completely in the pan, you’re allowing the batter to set, & you’ll be able to remove them from the pan no problem.
PrintCadbury Mini Egg Easter Blondies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Category: Bars
- Method: Baking
- Cuisine: Dessert
Description
These blondies are thick, chewy, gooey & ultra-fudgy, topped with that coveted sugary-crinkly crust. Chock-full of semisweet chocolate chips & Cadbury mini eggs, these are a sweet treat perfect for Easter!
Ingredients
- 226 gm (1 cup) unsalted butter, melted & slightly cooled
- 350 gm (1 1/3 cups, firmly packed) light brown sugar
- 2 large eggs + 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 281 gm (2 1/4 cups, spoon & leveled) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 120 gm (1/2 cup) milk chocolate Cadbury mini eggs, plus more for topping
- 100 gm (1/2 cup) semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Spray a metal 9×9″square baking tin with neutral cooking spray and line with parchment paper, allowing excess paper to hang over the sides.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk melted butter & brown sugar on medium-high speed until fully combined, about 2 minutes.
- Add eggs & egg yolk, one at a time, whisking to incorporate after each addition. Increase mixer speed to medium-high and whisk until mixture is pale & thick, about 3 minutes. Whisk in vanilla.
- In a separate bowl, combine flour, cornstarch, baking powder, & kosher salt.
- Switch from the whisk attachment to the paddle attachment. Add 1/3 of the flour mixture to the wet ingredients and beat on low speed until just combined. Repeat twice more until all the flour mixture has been incorporated. Then, using a rubber spatula, gently fold batter by hand to ensure there are no remaining pockets of flour.
- Add chocolate chips and Cadbury mini eggs to the batter, and gently fold in by hand using a rubber spatula. Pour batter into the prepared pan and gently smooth the top. Top with additional Cadbury mini eggs
- Bake for 30-35 minutes, until golden brown & center is set. Let cool in pan completely before removing to a wire rack. Cut into squares when completely cool.
Notes
Storage: Store in an airtight container- either at room temperature or in the refrigerator- for 3-5 days.
Keywords: blondies, bars, chocolate chip, Easter, Cadbury, eggs
