These Cadbury Mini Egg Easter blondies are fudgy, gooey, and chock-full of white chocolate and Cadbury mini eggs. The perfect sweet treat for Easter!
Okay, y’all, I have a confession to make. Until I made this recipe for Cadbury Mini Egg Easter blondies, 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 Cadbury Mini Egg Easter 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.
Vanilla extract: For added flavor.
Flour: For structure.
Kosher salt: To balance out all that sweetness. TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.
Cornstarch: Makes for a softer, more tender blondie.
Baking powder: For leavening.
Cadbury mini eggs candies: To make these blondies even more delicious & especially cute for an Easter treat!
White chocolate chips: Because more chocolate!
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What is the best pan to use for these blondies? A metal 9×9” 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.
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.
Print
Cadbury 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 Cadbury Mini Egg Easter blondies are fudgy, gooey, and chock-full of white chocolate and Cadbury mini eggs. The perfect sweet treat for Easter!
Ingredients
- 226 gm (1 cup) unsalted butter, melted & slightly cooled
- 360 gm (1 1/2 cups, firmly packed) light brown sugar
- 2 large eggs + 1 egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 281 gm (2 1/4 cups, spoon & leveled) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 180 gm (3/4 cup) milk chocolate Cadbury mini eggs, roughly chopped (plus more for topping)
- 110 gm (1/2 cup) white chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 9×9″ metal baking tin with baking 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, combine the melted butter and brown sugar on medium-high speed until combined and slightly thickened, about 2 minutes.
- Add the eggs & egg yolk, one at a time, being sure that each is fully incorporated before adding the next. Increase the mixer to high speed and whisk until the mixture is pale & thickened, about 3 minutes. Whisk in the vanilla.
- In a separate bowl, combine the flour, cornstarch, baking powder, & kosher salt.
- Switch to the paddle attachment on your stand mixer. Add the flour mixture to the batter in 2 additions, beating on low speed until just combined. Add in the chopped candy eggs and white chocolate chips and gently fold in by hand using a rubber spatula. Be careful not to overmix.
- Pour the batter into the prepared pan and gently smooth into an even layer. Top with additional chopped candy eggs. Bake for 30-35 minutes, until the blondies are golden brown & the center is set. Let cool in the pan completely, then remove blondies from the pan using the parchment paper handles. Cut into squares when completely cool.
Notes
Storage: Store in an airtight container- either at room temperature or in the refrigerator- for up to 5 days.
