Easter Cadbury Mini Egg Blondies

Rich, buttery, and studded with colorful candy-coated chocolate gems, these Easter Cadbury Mini Egg Blondies are the perfect springtime treat to celebrate the season. The chewy, vanilla-infused base provides the ideal canvas for the satisfying crunch of Cadbury Mini Eggs, creating an irresistible texture contrast that will have everyone reaching for seconds. These festive blondies strike the perfect balance between dense cookie bar and cake-like brownie, making them uniquely delicious. You’ll learn how to create perfectly chewy Easter Cadbury Mini Egg Blondies with a gorgeous golden crust and soft center that showcases those beloved pastel-colored Easter treats.

Why You’ll Love This Recipe

These Easter Cadbury Mini Egg Blondies will quickly become your go-to spring dessert for several compelling reasons. First, the combination of a buttery, vanilla-forward blondie base with the distinctive crunch and chocolate flavor of Cadbury Mini Eggs creates an irresistible texture and flavor profile that appeals to both children and adults. The colorful pastel eggs also make these treats visually stunning on any Easter table or spring gathering.

What sets these blondies apart is their delightfully chewy texture—crisp around the edges while maintaining a soft, slightly gooey center that melts in your mouth. The brown sugar in the recipe adds a subtle caramel note that perfectly complements the milk chocolate chips and candy-coated eggs.

Perhaps best of all, this recipe comes together quickly with simple pantry staples, requiring minimal preparation time while delivering maximum flavor impact. The straightforward mixing method means even novice bakers can achieve professional-quality results, making these Easter Mini Egg Blondies perfect for last-minute entertaining or family baking projects.

Ingredients List for the Easter Cadbury Mini Egg Blondies

This ingredient list combines simple pantry staples with special Easter treats to create a perfectly balanced blondie. The combination of brown and white sugar creates the ideal chewy texture, while the Cadbury Mini Eggs provide both festive color and delicious chocolate flavor.

• 1/2 cup Butter
• 3/4 cup Brown Sugar
• 1/4 cup Sugar
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 1 1/2 cups Flour
• 1 teaspoon Cornstarch
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Milk Chocolate Chips
• 1 cup Easter Mini Eggs (Cadbury or Lindt)

Pro Tips

For truly exceptional Easter Cadbury Mini Egg Blondies, follow these crucial techniques that will elevate your baking from good to outstanding:

First, don’t skip the creaming process when mixing the butter and sugars. This important step incorporates air into the batter, creating the ideal structure for chewy blondies. Take the full three minutes to beat until the mixture becomes noticeably lighter in both color and texture—this will ensure your blondies have that coveted dense-yet-tender consistency.

Second, resist the urge to overbake! The secret to perfectly chewy Mini Egg Blondies is removing them from the oven when the edges are just turning golden but the center still looks slightly underdone. Remember that carryover cooking continues after you take them out of the oven, and blondies will firm up significantly as they cool. This slight underbaking preserves the soft, melt-in-your-mouth interior texture that makes these treats so irresistible.

Finally, for the most professional-looking presentation, allow the blondies to cool completely before cutting. For clean, sharp edges, chill the baked blondies for 30 minutes in the refrigerator, then use a large sharp knife dipped in hot water and wiped clean between cuts. This extra step makes a remarkable difference when serving these colorful Easter Cadbury Mini Egg Blondies to guests.

Instructions

Step 1: Preheat oven to 350 degrees. Line an 8 x 8 or 9 x 9 baking pan with parchment paper and press into the edges.

Step 2: Cream together softened butter, brown sugar, and sugar for about 3 minutes or until creamy, light and fluffy. You can do this with a stand mixer, like a Kitchenaid or hand mixer. You can also mix these Easter blondies by hand…just mix them long enough to dissolve the sugars.

Step 3: Add egg and vanilla extract and mix until combined. Fold in flour, cornstarch, baking soda, and salt. Fold in milk chocolate chips and mini eggs until combined.

Step 4: Press cookie dough into the pan. If you want a thicker blondie, use an 8-inch pan. In the photos above, I used an 8-inch baking pan. May press extra Cadbury mini eggs into the top of the cookie dough before baking.

Step 5: Bake for 18-22 minutes or until the edges start to turn a light golden color. The blondies are meant to be chewy in the center so it is better to underbake rather than overbake. The cookies will be set up after being removed from the oven.

Step 6: Cut into squares. See the tips below for cutting the Easter blondies.

Variations

The versatility of these Easter Cadbury Mini Egg Blondies allows for several delicious adaptations to suit different preferences or occasions. For a white chocolate version, replace the milk chocolate chips with white chocolate chips to complement the pastel colors of the mini eggs while adding a sweeter, creamier flavor profile. This variation creates an especially festive spring appearance.

For a nutty twist, add 1/2 cup of chopped toasted pecans or walnuts to the batter along with the chocolate chips and mini eggs. The nuts add a wonderful textural contrast and complexity that balances the sweetness of the blondies.

To adapt this recipe for other holidays, simply swap the Cadbury Mini Eggs for seasonal alternatives like Halloween candy corn, Christmas M&Ms, or Valentine’s Day heart-shaped chocolates. The base blondie recipe remains the same, making these Cadbury Mini Egg Blondies a versatile treat you can enjoy year-round with seasonal variations.

Storage and Serving

These Easter Cadbury Mini Egg Blondies stay fresh when stored properly, maintaining their chewy texture and delicious flavor. For short-term storage, keep them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate in a sealed container for up to a week—though they rarely last that long! If you want to prepare ahead, these blondies freeze beautifully for up to 3 months when wrapped individually in plastic wrap and stored in a freezer-safe container.

For an elevated dessert experience, serve slightly warmed blondies with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast of warm, chewy blondie with cold, creamy ice cream creates a memorable treat. Alternatively, present these colorful Easter Cadbury Mini Egg Blondies on a decorative platter alongside fresh berries and whipped cream for an impressive dessert table centerpiece at your Easter gathering. For a simple but festive touch, dust the cooled blondies with powdered sugar before serving for a snow-kissed appearance that highlights the colorful mini eggs.

FAQs

Can I use regular chocolate chips instead of Cadbury Mini Eggs?
While you can substitute regular chocolate chips, the Cadbury Mini Eggs provide both the festive Easter colors and a unique crunchy texture that makes these Easter Cadbury Mini Egg Blondies special. If substituting, consider using colorful chocolate candies like M&Ms to maintain the festive appearance.

Why did my blondies turn out cakey instead of chewy?
Cakey blondies typically result from overmixing the batter after adding the flour or overbaking. For chewy Mini Egg Blondies, fold the dry ingredients gently until just combined and remember to slightly underbake them.

Can I double this recipe for a larger batch?
Yes! Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-7 minutes to the baking time, but still look for golden edges with a slightly underdone center.

My mini eggs sank to the bottom of the blondies. How can I prevent this?
Toss your Cadbury Mini Eggs in a tablespoon of flour before folding them into the batter. Also, reserving some to press into the top of the batter just before baking ensures visible eggs on the surface of your Easter Cadbury Mini Egg Blondies.

How do I know when the blondies are done baking?
Look for lightly golden edges with the center appearing slightly underdone. A toothpick inserted should come out with a few moist crumbs but not wet batter. Remember that blondies continue to set as they cool, so it’s better to underbake than overbake for the perfect chewy texture.

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