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
Scale
- 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.