I packed these blondies with chewy centers, golden edges, melty chocolate chips, and crunchy Cadbury Mini Eggs in every bite. I’m convinced they’re the Easter dessert everyone will reach for first.

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I’m fully obsessed with these Easter Cadbury Mini Egg Blondies because they hit that chewy, buttery, candy-loaded spot I want every single spring. The edges get that slight cookie-bar bite, the centers stay soft and dense, and the Cadbury Mini Eggs bring the best crunchy shell situation.

I love how the milk chocolate chips melt into little pockets while the chopped eggs stay bold and colorful. And honestly, they’re way too easy to keep “just trimming” from the pan.

But that’s the point. Big bakery-style blondie energy, no fuss, all candy-studded chaos.

The kind I keep going back for.

Ingredients

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Melted butter makes these blondies rich, soft, and a little bakery-level.
Brown sugar brings that chewy middle and a cozy caramel vibe.
Eggs hold everything together, so the bars don’t crumble apart.
Vanilla adds warmth, and honestly, it makes the chocolate pop.
Flour gives the blondies structure without making them cakey.
Baking powder adds a tiny lift, so they’re not too dense.
Salt keeps the sweetness in check.
Basically, it saves the whole pan.
Milk chocolate chips melt into sweet little pockets you’ll definitely hunt for.
Plus, chopped Mini Eggs add crunch, color, and total Easter candy energy.

Ingredient Quantities

1 cup unsalted butter, melted

1 1/2 cups packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon fine salt

1 cup milk chocolate chips

1 1/2 cups Cadbury Mini Eggs, roughly chopped

How to Make this

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1. Preheat oven to 350°F and line a 9×9 inch baking pan with parchment paper leaving an overhang for easy removal.

2. In a large bowl whisk together 1 cup melted unsalted butter and 1 1/2 cups packed light brown sugar until smooth and glossy.

3. Whisk in 2 room temperature large eggs one at a time, then stir in 2 teaspoons vanilla extract until fully combined.

4. In a separate bowl sift or whisk 1 1/2 cups all purpose flour with 1/4 teaspoon baking powder and 1/2 teaspoon fine salt.

5. Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

6. Fold in 1 cup milk chocolate chips and about 1 cup of the roughly chopped 1 1/2 cups Cadbury Mini Eggs, reserving the rest for the top.

7. Spread the batter evenly into the prepared pan and press the reserved chopped Cadbury Mini Eggs into the top.

8. Bake for 20 to 28 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not raw batter.

9. Cool completely in the pan on a wire rack, then use the parchment overhang to lift the blondies out and cut into bars.

Equipment Needed

1. Oven
2. 9×9 inch baking pan
3. Parchment paper
4. Large mixing bowl and medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Cutting board and a chef knife for chopping the Mini Eggs
9. Wire cooling rack
10. Toothpick or cake tester

FAQ

Can I substitute the butter with oil or margarine? Yes. Use a neutral oil like vegetable or canola at 3/4 cup for 1 cup butter, or use equal margarine, but flavor and texture will be slightly different.

Can I make the batter ahead or freeze the blondies? Yes. Batter can be refrigerated up to 24 hours before baking. Baked blondies freeze well for up to 3 months; thaw at room temperature.

How do I tell when the blondies are done? Edges should be set and golden, and a toothpick inserted near the center will come out with a few moist crumbs but not wet batter.

Can I use different chocolate or candy? Absolutely. Swap milk chocolate chips for white or dark chocolate, or use other small candies, but reserve some pieces to press on top before baking so they stay visible.

How should I store leftovers? Keep cooled blondies in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.

Why do the Mini Eggs sometimes bleed color into the blondies? Color can bleed when the candy shell cracks during mixing or baking. To reduce bleeding, roughly chop and gently fold in most of the pieces, then press reserved pieces on top before baking.

Easter Cadbury Mini Egg Blondies Recipe Substitutions and Variations

Unsalted butter: substitute with equal amount refined coconut oil for a slight coconut note or vegan stick butter for a dairy free option; both work best melted.
Light brown sugar: replace with equal parts granulated sugar plus 1 tablespoon molasses per cup for the same moisture and caramel flavor, or use coconut sugar 1:1 for a less sweet, more caramelized flavor.
Eggs: use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, chilled 5 minutes) for an egg free binder, or 1/2 cup unsweetened applesauce per egg for added moisture and tenderness.
All purpose flour: swap with a 1:1 gluten free baking blend that contains xanthan gum for structure; if using plain rice or oat flour, add 1/4 teaspoon xanthan gum per cup to help bind.

Pro Tips

– Warm the butter but let it cool slightly before whisking in the eggs. If the butter is too hot it can scramble the eggs and make the batter grainy.

– Measure the flour by spooning it into the cup and leveling it off rather than scooping. That small difference prevents dense, heavy blondies.

– Fold the dry ingredients just until you no longer see streaks of flour. A few streaks are fine; overmixing will make the texture tough instead of tender.

– Press the reserved chopped Mini Eggs gently into the top after spreading the batter. They will keep their shape and make the bars look bakery-fresh, but pressing too hard can push them down and affect baking time.

Easter Cadbury Mini Egg Blondies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

479

kcal

Equipment: 1. Oven
2. 9×9 inch baking pan
3. Parchment paper
4. Large mixing bowl and medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Cutting board and a chef knife for chopping the Mini Eggs
9. Wire cooling rack
10. Toothpick or cake tester

Ingredients

1 cup unsalted butter, melted
1 1/2 cups packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon fine salt
1 cup milk chocolate chips
1 1/2 cups Cadbury Mini Eggs, roughly chopped

Directions

Preheat oven to 350°F and line a 9×9 inch baking pan with parchment paper leaving an overhang for easy removal.
In a large bowl whisk together 1 cup melted unsalted butter and 1 1/2 cups packed light brown sugar until smooth and glossy.
Whisk in 2 room temperature large eggs one at a time, then stir in 2 teaspoons vanilla extract until fully combined.
In a separate bowl sift or whisk 1 1/2 cups all purpose flour with 1/4 teaspoon baking powder and 1/2 teaspoon fine salt.
Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Fold in 1 cup milk chocolate chips and about 1 cup of the roughly chopped 1 1/2 cups Cadbury Mini Eggs, reserving the rest for the top.
Spread the batter evenly into the prepared pan and press the reserved chopped Cadbury Mini Eggs into the top.
Bake for 20 to 28 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not raw batter.
Cool completely in the pan on a wire rack, then use the parchment overhang to lift the blondies out and cut into bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.