Oh, you guys. I’ve been meaning to share this with you for AGES. It’s one of those recipes that just screams “spring” to me, and honestly, it’s my absolute go-to when I need a little something sweet but don’t have hours to spend baking. We’re talking about Cadbury Mini Egg Blondies, and if you haven’t tried them yet, buckle up! They’re this wonderfully chewy, gooey blondie base studded with those delightful, crunchy-sweet Cadbury Mini Eggs that just melt in your mouth. It’s like the best parts of a rich, buttery blondie met the magic of Easter candy, all in one perfect square. I know, I know, mini egg cookies are everywhere this time of year, and they’re great, but these blondies? They’ve got a special something, a little more depth and chew that I just can’t get enough of. This recipe has been a lifesaver on busy weeknights and a total showstopper when friends pop over unexpectedly. My family devours them, and I have a feeling yours will too!
What are Cadbury mini egg blondies?
So, what exactly are Cadbury Mini Egg Blondies? Think of it as a super fudgy, buttery blondie that’s packed to the brim with those iconic Cadbury Mini Eggs. Instead of chocolate chips, which are amazing in their own right, we’re using these little pastel-covered chocolate eggs. When they bake, some of them get all melty and gooey, creating little pockets of pure chocolatey bliss, while others retain a bit of their delightful crunch. The blondie itself is more of a vanilla-forward, brown sugar-based bar, which really lets the flavor of the mini eggs shine through. It’s not overly sweet, which is something I really appreciate, so you get that perfect balance of rich butteriness, warm vanilla notes, and those bursts of Cadbury chocolate. It’s essentially comfort in a pan, made even more exciting by the presence of those irresistible mini eggs!
Why you’ll love this recipe?
Let me tell you, there are a million reasons why this Cadbury Mini Egg Blondies recipe has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. You get that deep, caramelized sweetness from the brown sugar in the blondie base, which is perfectly complemented by the creamy milk chocolate of the mini eggs. The texture is another huge win. These aren’t cakey blondies; oh no, these are wonderfully chewy and dense, with those delightful little bits of crunch from the candy shells. They’re surprisingly simple to whip up, too! Seriously, if you can stir a few things together, you can make these. I’ve made them with my nieces and nephews, and they had a blast helping, so they’re definitely kid-friendly. And the cost-efficiency? Cadbury Mini Eggs are a seasonal treat, but the other ingredients are all pantry staples. Plus, they’re incredibly versatile. Serve them warm with Ice Cream, or let them cool completely for a perfect grab-and-go snack. I honestly think what makes them stand out from other blondie recipes is that burst of festive, chocolatey goodness from the mini eggs. It’s a simple twist that makes a world of difference. They are honestly perfect for any occasion, but especially when you’re just craving something sweet and a little bit special.
How do I make Cadbury mini egg blondies?
Quick Overview
This recipe is all about minimal fuss and maximum flavor. We’ll start by creaming butter and sugar, then whisking in eggs and vanilla. Next, we’ll gently fold in the dry ingredients, making sure not to overmix, and finally, we’ll stir in those gorgeous Cadbury Mini Eggs. The whole batter goes into a prepared pan and bakes until it’s golden brown and wonderfully chewy. It’s a straightforward process that delivers incredibly satisfying results, proving that you don’t need complicated steps to achieve pure deliciousness.
Ingredients
For the Main Batter:
1 cup (2 sticks or 226g) unsalted butter, melted
1 ½ cups (300g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ½ cups (190g) all-purpose flour
½ teaspoon salt
½ cup (85g) White Chocolate chips (optional, but I love the extra creaminess they add!)
1 ½ cups (about 250-300g) Cadbury Mini Eggs, roughly chopped (reserve some whole for topping)
For the Glaze (Optional, but highly recommended!):
1 cup (120g) powdered sugar
2-3 tablespoons milk (or a dairy-free alternative)
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350°F (175°C). You’ll want to grab an 8×8 inch (20×20 cm) baking pan and line it with parchment paper, leaving some overhang on the sides. This makes it super easy to lift the blondies out once they’re baked. Lightly grease the pan before you add the parchment for extra insurance that nothing sticks. Trust me, wrestling with stuck-on blondies is not fun!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour and salt. Just give it a good whisk for about 15-20 seconds. We’re not looking for anything fancy here, just ensuring the salt is evenly distributed. If you’re adding White Chocolate chips, you can toss them in with the flour now – it helps prevent them from sinking to the bottom later on.
Step 3: Mix Wet Ingredients
Now for the wet ingredients! In a large bowl, pour in your melted butter. Add the packed light brown sugar and whisk them together until they’re well combined and look smooth. Then, crack in your two large eggs, one at a time, whisking well after each addition. Finally, stir in the pure vanilla extract. You want this mixture to look glossy and emulsified.
Step 4: Combine
It’s time to bring it all together! Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to gently fold them together until just combined. This is the most crucial step for chewy blondies: **do not overmix!** A few streaks of flour are okay; they’ll disappear as you add the mini eggs. Overmixing develops the gluten too much, which can lead to tough blondies, and we definitely don’t want that. We’re aiming for a thick, luscious batter.
Step 5: Prepare Filling
If you’re using white chocolate chips, make sure they’re mixed in now. Next, gently fold in about 1 ½ cups of your roughly chopped Cadbury Mini Eggs. Reserve some whole ones for decorating the top later. Give it a gentle fold until the eggs are mostly distributed throughout the batter. The batter will be quite thick at this stage, which is exactly what we want!
Step 6: Layer & Swirl
Spoon the thick batter into your prepared 8×8 inch pan. Use your spatula to spread it out evenly. Now, here’s where we get fancy (but it’s super easy!): sprinkle the reserved whole Cadbury Mini Eggs over the top of the batter. You can press them down slightly so they nestle into the surface. This adds a beautiful visual appeal and ensures those crunchy bits are on top!
Step 7: Bake
Pop the pan into your preheated oven and bake for 25-30 minutes. The edges should be set and golden brown, and the center should look mostly set but still have a slight wobble. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter. Keep an eye on them, as ovens can vary! If they’re browning too quickly on top, you can loosely tent them with foil for the last 5-10 minutes.
Step 8: Cool & Glaze
This is another tough but important step: let them cool completely in the pan on a wire rack. I know, the temptation is HUGE, but they will continue to set as they cool, and cutting them warm will result in a melty mess (which isn’t necessarily a bad thing, but not ideal for pretty squares!). Once cooled, you can whip up the optional glaze. Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled blondies and let it set for about 15-20 minutes before cutting. This glaze adds a beautiful finish and a little extra sweetness!
Step 9: Slice & Serve
Once the glaze has set (or if you skipped the glaze), use the parchment paper overhang to lift the blondie slab out of the pan. Place it on a cutting board and use a sharp knife to cut them into squares. I usually get about 16 squares out of an 8×8 pan. Serve them at room temperature for the Best Chewy texture. They’re incredible on their own, but a scoop of vanilla ice cream or a dollop of whipped cream is always a fantastic idea!
What to Serve It With
These Cadbury Mini Egg Blondies are so wonderfully versatile, they fit right in no matter the occasion! For a delightful breakfast treat, I love pairing them with a strong cup of coffee or a creamy latte. The richness of the blondie cuts through the bitterness of the coffee beautifully. They also make a charming addition to a brunch spread. Imagine them alongside some fresh Fruit Salad and maybe some savory quiches – they add that perfect sweet punctuation! As a dessert, they’re absolute stars. I’ll often serve a warm blondie square with a scoop of vanilla bean ice cream, letting it melt into the gooey chocolate pockets. Sometimes, a dusting of powdered sugar or a small dollop of crème fraîche is all you need. And for those cozy, just-because moments, they’re perfect on their own with a glass of milk – a total nostalgic treat that takes me right back to childhood. My kids, in particular, love them with a big glass of cold milk after school. They’re honestly so satisfying, they don’t need much else!
Top Tips for Perfecting Your Cadbury Mini Egg Blondies
I’ve made these Cadbury Mini Egg Blondies more times than I can count, and through trial and error (mostly delicious error!), I’ve picked up a few tricks that really make a difference. First, on the mini eggs: while you can use them whole, I find that chopping them roughly into halves and quarters distributes the chocolatey goodness more evenly throughout the blondie. Some will melt into pools, and some will retain a satisfying crunch, giving you the best of both worlds. For the batter, the key to that coveted chewy texture is in the mixing. You absolutely must resist the urge to overmix once the flour is added. Stir just until the flour is incorporated; a few little streaks are perfectly fine. Overmixing develops the gluten in the flour, making your blondies tough instead of delightfully chewy. For ingredient swaps, I’ve experimented a bit! If you don’t have brown sugar, you can use a mix of granulated sugar and molasses, but the brown sugar really gives that signature caramel-like flavor. And while white chocolate chips are optional, I find they add another layer of creamy sweetness that complements the milk chocolate mini eggs wonderfully. When it comes to baking, don’t be afraid to slightly underbake. Remember, they continue to cook as they cool, and a slightly underbaked blondie is the secret to that perfect gooey center. I always test with a toothpick and look for moist crumbs, not completely clean. For the glaze, consistency is key. If it’s too thick, add milk a teaspoon at a time until it reaches a drizzle-able consistency. If it’s too thin, add a bit more powdered sugar. And remember, you can totally skip the glaze if you prefer! A simple dusting of powdered sugar works beautifully, or you can just enjoy them plain – they’re already spectacular!
Storing and Reheating Tips
One of the best things about these Cadbury Mini Egg Blondies is how well they store. If you happen to have any leftovers (which is rare in my house!), you can keep them at room temperature for up to 3 days. Just make sure they’re stored in an airtight container. I usually place them in a container with a lid, or even just cover the pan tightly with plastic wrap if I’m leaving them in there. If you want them to stay fresher for longer, or if your kitchen is particularly warm, the refrigerator is your best bet. Store them in an airtight container in the fridge for up to a week. They’ll firm up a bit in the fridge, but don’t worry, they’re still delicious! When you want to enjoy a chilled blondie, I actually recommend letting it sit at room temperature for about 15-20 minutes before taking a bite, as this brings back that lovely chewy texture. Now, if you’re thinking ahead and want to freeze them, you’re in luck! These blondies freeze beautifully. You can freeze them in whole bars or cut them into individual squares. Wrap each square or bar tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature. If you glazed them before freezing, the glaze might soften a bit upon thawing, which is perfectly fine. You can even give them a gentle reheat in a toaster oven or microwave for just a few seconds if you like them warm and gooey again – just be careful not to overdo it!
Frequently Asked Questions
Final Thoughts
So there you have it – my ultimate Cadbury Mini Egg Blondies recipe! I truly hope you give these a try because, for me, they represent the perfect balance of rich, chewy, chocolatey goodness with that irresistible festive flair. They’re incredibly easy to make, and the joy on people’s faces when they bite into one is just priceless. They’re proof that sometimes, the simplest twists on classic recipes can create something truly magical. If you love this recipe, you might also enjoy my Salted Caramel Brownies or my Lemon Raspberry Loaf Cake for more home-baked happiness. I can’t wait to hear how your Cadbury Mini Egg Blondies turn out! Please feel free to leave a comment below with your thoughts, or share your own delicious variations. Happy baking, everyone!
Cadbury Mini Egg Blondies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter melted
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 1 cup Cadbury Mini Eggs chopped roughly
- 0.5 cup white chocolate chips
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.0.5 cup unsalted butter
- Beat in the eggs one at a time, then stir in the vanilla extract.0.5 cup unsalted butter
- In a separate bowl, whisk together the flour, salt, and baking powder.0.5 cup unsalted butter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped Cadbury Mini Eggs and white chocolate chips.0.5 cup unsalted butter
- Spread the batter evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the blondies cool completely in the pan before cutting into squares.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
