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Easter Cadbury Mini Egg Blondies: The Ultimate Spring Treat

Easter Cadbury Mini Egg Blondies

These Easter Cadbury Mini Egg Blondies are chewy, milk chocolate chip cookie bars loaded with mini Cadbury eggs. They are the perfect festive treat with a soft, gooey center and a delightful crunch from the candy shell. Easy to make and absolutely delicious, these blondies are sure to be a hit!

Ingredients

Scale
  • 1/2 cup Butter (softened)
  • 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)

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Use a stand mixer, hand mixer, or mix by hand.
  3. Add the egg and vanilla extract and mix until fully incorporated.
  4. Gradually fold in the flour, cornstarch, baking soda, and salt until just combined.
  5. Gently fold in the milk chocolate chips and mini eggs.
  6. Press the cookie dough evenly into the prepared pan. For a thicker blondie, use an 8-inch pan.
  7. If desired, press extra mini eggs into the top of the dough before baking.
  8. Bake for 18-22 minutes or until the edges are light golden brown. The center should be slightly underbaked for a chewy texture.
  9. Allow the blondies to cool before cutting into squares.

Notes

  • Cutting: Use a plastic knife or a regular knife dipped in hot water for clean cuts.
  • Butter: If using salted butter, reduce the salt by 1/4 teaspoon.
  • Mixing Mini Eggs: Hand-mix to keep them whole or use a mixer to break them up slightly.
  • Chocolate Chips: Guittard or Ghirardelli milk chocolate chips work great for extra richness.

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