These Cadbury Mini Egg Blondies are soft, chewy, and packed with creamy and crunchy milk chocolate candy in every bite. They're easy to make in one bowl and the perfect festive treat for spring or to use up Easter candy leftovers.
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Aside from Halloween, Easter is most definitely the best candy holiday. And Cadbury Mini Eggs are a huge part of that.
While Peeps and regular Cadbury Eggs are controversial Easter candies, Mini Eggs seem to be well-loved by pretty much everyone.
And for good reason! They're perfectly milk chocolate-y with an addictive crunch that makes it hard to stop eating them.
These Cadbury Mini Egg blondies are a one-bowl recipe that takes the favorite Easter candy to whole new levels!
❤️ Why this recipe works
No special equipment required: many of my baking recipes are best made in a stand mixer or with a hand mixer. But these blondies are made with melted butter, so you can just a simple bowl and whisk/wooden spoon.
Mini Eggs in every bite: these blondies are absolutely loaded with Mini Eggs. They have crushed candy in them and more pressed on top before baking to ensure you get the flavor in every bite.
Chewy and gooey: I like to underbake blondies just a tiny bit so they have a delightfully chewy consistency.
Quick and easy to make: blondies are so much easier to make than cookies as they just require a quick batter pressed into a pan. And did I mention you only need one bowl to make them?
🗒 Ingredients
Here's everything you need to make these Cadbury Mini Egg Blondies (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsalted butter
- Light brown sugar
- Large egg + egg yolk
- Vanilla extract
- All-purpose flour
- Nonfat milk powder: optional, but adds a richer flavor that complements the Mini Eggs
- Salt
- Baking powder
- Cadbury Mini Eggs
🥣 Recipe tips
- Let melted butter cool slightly before mixing it with the brown suga, otherwise the batter can get greasy.
- Take care not to over-mix the batter when you add the flour in as doing so can make blondies tough instead of soft and chewy.
- You can just roughly chop the Cadbury Mini Eggs. It's actually a good thing if they're not all the same size!
- You'll fold most of them into the batter.
- But will also press some on top before baking. This helps make the blondies extra pretty and adds extra crunch.
- You can either line your pan with parchment paper or lightly coat in a nonstick cooking spray before adding batter.
- I recommend using an 8x8" pan for this recipe, but if you only have a 9x9 pan, you can use that, too. Your blondies will just be thinner and you'll need to shorten the baking time a bit (about 16-22 minutes).
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- Be sure to cool the blondies completely before slicing, otherwise they're likely to fall apart.
It can be tempting to slice these right when they come out of the oven, but trust me, they are worth the wait!
Look at how many Mini Eggs are in every bite?
These chewy candy-packed blondies are perfect for serving at Easter brunch, for Easter dessert, or simply as a solution for leftover Easter candy.
⏲️ How to store
I recommend storing the sliced bars in an airtight container at room temperature.
When stored properly, they should stay soft and chewy for about 4 days.
You can also freeze the blondies if you want (imagine, Cadbury Mini Egg blondies in the middle of summer!). To freeze, I recommend wrapping the individual bars tightly in plastic wrap and placing in a freezer-safe bag or container.
🎉 Variations on recipe
I love how simple these Easter blondies are. They're a traditional blondie bar packed with lots of Cadbury Mini Eggs. And that's it.
But there are LOTS of ingredients you could add to these bars and ways to make them even more fun.
Here are some ideas:
- Add chocolate chips or white chocolate chips
- Stir creamy peanut butter into the blondie batter
- Instead of nonfat milk powder, use malted milk powder for a more malted flavor
- Add shredded coconut for more Easter flavor
- Add nuts like walnuts or pecans for extra crunch
- Add toffee bits
- Add other seasonal candies, like Easter M&Ms or chopped Cadbury Creme Eggs
- Sprinkle flaky sea salt on the blondies when they come out of the oven
- Drizzle with milk chocolate, dark chocolate, or white chocolate
- Add a caramel drizzle on top
🥚 More Cadbury Mini Egg recipes
If you're a Mini Egg fan, here are lots more ways you can enjoy them in your Easter baking!
And if you're a fan of the Creme Eggs, I highly recommend this Cadbury Creme Egg Ice Cream!
If you're just here for the blondies, try my delicious Peanut Butter Blondies with Chocolate Ganache.
I always have a bowl of Cadbury Mini Eggs (or two!) sitting around during the Easter season. And sometimes for a few weeks after.
But now I'll happily have a batch of Cadbury Mini Egg Blondes ready to enjoy!
📖 Recipe
Cadbury Mini Egg Blondies
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Ingredients
- ½ cup (1 stick) unsalted butter melted
- 1 cup light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon nonfat milk powder optional
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup roughly chopped Cadbury Mini Eggs divided
Instructions
- Preheat oven to 350 degrees and line an 8x8" baking pan with parchment paper or lightly grease it with baking spray.
- In a large mixing bowl, stir together melted butter and brown sugar until smooth and glossy.
- Whisk in egg, egg yolk, and vanilla extract until combined.
- Stir in flour, nonfat milk powder (if using), salt, and baking powder until just combined.
- Fold in ¾ cup chopped Mini Eggs.
- Spread batter evenly in the prepared pan and sprinkle and gently press remaining ¼ cup chopped Mini Eggs onto the surface of the blondie batter.
- Bake for 22-26 minutes, until the edges are set and lightly golden, but the center still looks slightly soft.
- Let blondies cool completely in pan before moving to cutting board and slicing.
Notes
-
Store blondies in an airtight container at room temperature for up to 4 days or individually wrapped and placed in a bag or air freeze for up to 3 months.
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