It’s the time of year for my all-time favorite candy, Cadbury Mini Eggs! These Cadbury Mini Egg Blondies are a wonderful Easter dessert! Buttery, ooey-gooey, rich blondies packed with white chocolate chips and the best Easter candy ever!
Tips and Variations For This Recipe
- The butter in this recipe needs to be melted, but not too hot. If it’s too hot it will melt the chocolate chips and make the color of the eggs bleed throughout the blondies.
- Blondies are always best when they’re still a little gooey. Be sure to not over-bake.
- Switch out the Cadbury Mini Eggs for other Easter themed candy. A few ideas are Robin Eggs, Easter M&M’s, or Easter Reece’s Pieces Eggs.
What You Will Need
- ¾ C. butter, melted and slightly cooled
- 1 C. brown sugar
- ½ C. granulated sugar
- 2 tsp. vanilla extract
- 2 eggs
- 1 tsp. baking soda
- ½ tsp. salt
- 2 C. all purpose flour
- 1 C. white chocolate chips
- 1 bag (9oz.) Cadbury Mini Eggs
How To Make Cadbury Mini Egg Blondies
- Preheat oven to 350℉ and grease a 9″x13″ pan. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, add the melted butter, brown sugar, and granulated sugar. Mix until well combined.
- Add in the eggs, mixing well between each one, and the vanilla extract.
- Slowly mix in the baking powder, salt, and flour until just combined, making sure to scrape down the sides of the bowl.
- With a silicone spatula or spoon, gently fold in the white chocolate chips and Cadbury eggs until they’re evenly distributed.
- Spread the batter evenly into the prepared cake pan. Bake for 22-25 minutes or until the edges of the blondies are a nice golden brown. The center will be pretty soft, but they are supposed to be gooey. Once baked, leave in the pan to cool. Cut into bars and serve! Store in an airtight container at room temperature for up to 5 days.
I have a bunch of other Easter recipes on the blog! Check it out!
