Mini Cadbury Easter Egg Blondies (Printable version)

Chewy golden blondies studded with white chocolate and colorful Mini Cadbury Easter Eggs, ready in 40 minutes for spring celebrations.

# What you'll need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract

→ Mix-Ins

09 - 1 cup Mini Cadbury Easter Eggs, roughly chopped
10 - 1/2 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar, whisking until smooth.
04 - Add eggs and vanilla to the wet mixture; whisk until well combined.
05 - Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
06 - Stir in the chopped Mini Cadbury Easter Eggs and white chocolate chips, reserving a few pieces for topping.
07 - Spread the batter evenly into the prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23-26 minutes, or until the blondies are golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before cutting into squares. Serve and enjoy!

# Expert Advice:

01 -
  • The texture is everything you want in a blondie. Fudgy centers with crackly tops that practically beg you to take another bite.
  • They come together in under 15 minutes with basic pantry staples. Perfect for last-minute baking emergencies.
  • The combination of creamy white chocolate and crunchy candy shells creates the most incredible texture contrast.
02 -
  • Underbaking slightly is your friend. These continue cooking as they cool, and that slight underdone center is what makes them genuinely fudgy.
  • Room temperature ingredients matter. Cold eggs can seize the melted butter, leaving you with tiny lumps in your batter.
  • The parchment paper overhang is not optional for easy removal. Greasing the pan alone makes these stubborn to get out.
03 -
  • Let the melted butter cool for at least 10 minutes before mixing. Hot butter will cook your eggs and ruin the texture.
  • Rotate the pan halfway through baking. Most ovens have hot spots that can cause uneven baking.
  • A metal baking pan conducts heat better than glass. You will get more evenly baked edges.

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