Mini Cadbury Easter Egg Blondies (Print Version)

Gooey, buttery blondies loaded with chocolate chunks and topped with crisp mini Cadbury Easter eggs for a festive spring dessert.

# What You Need:

01 - 1 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/4 teaspoon salt

04 - 1/2 cup unsalted butter, melted and cooled

05 - 1 cup light brown sugar, packed

06 - 1 large egg

07 - 1 teaspoon pure vanilla extract

08 - 1/2 cup white chocolate chips

09 - 1/2 cup milk chocolate chips (optional)

10 - 1 cup Cadbury Mini Eggs, roughly chopped, reserve some whole for topping

01 - Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - In a bowl, whisk together the flour, baking powder, and salt. Set aside.

03 - In a large mixing bowl, combine the melted butter and brown sugar. Mix until smooth.

04 - Beat in the egg and vanilla extract until fully incorporated.

05 - Gently fold the dry ingredients into the wet ingredients with a spatula until just combined—do not overmix.

06 - Fold in the white chocolate chips, milk chocolate chips if using, and chopped Cadbury Mini Eggs.

07 - Spread the batter evenly into the prepared pan. Sprinkle reserved whole Mini Eggs on top, pressing them lightly into the batter.

08 - Bake for 22 to 25 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

09 - Let cool completely in the pan. Once cooled, lift out using the parchment paper and cut into 12 squares.

01 -

The buttery blondie base creates the perfect canvas for that signature crisp candy shell
They vanish from platters faster than you can say spring has arrived

02 -

Overmixing creates tough blondies so stop as soon as the flour disappears
The toothpick test should show moist crumbs not raw batter for that fudgy texture

03 -