Looking for easy Easter dessert ideas? These Mini Cadbury Egg Blondies are the perfect treat for any time of the year, especially when you can get your hands on some of those tasty mini chocolate eggs! And best of all - there's no mixer required.
You absolutely have to make these Mini Cadbury Egg Blondies! They are moist, chewy, and have a beautiful brown sugar taste. The mini eggs give a great crunch from their shell and a pop of milk chocolate flavor from the inside. Plus, you can have this Easter treat on the table in less than 30 minutes - guaranteed!
The Coined Breakdown
- Total Cost per serving: $0.25
- Total Cost (16 blondies): $3.98
- Those Other Guys: $4.99 per serving
Ingredients
- Unsalted Butter - Melted butter is the base of these blonde brownies to give it a beautiful, chewy texture and taste. It's similar to how we make cookie bars or recipes like my peanut butter chocolate chip cookie skillet!
- Brown Sugar - The molasses in brown sugar gives the perfect amount of moisture to this dessert - as well as the golden-brown color of the blondies. I prefer light brown sugar, but dark brown sugar works as well.
- Eggs - Provides a perfect amount of richness to this recipe! If possible, get the eggs to room temperature before mixing into the bowl.
- Cornstarch - A great ingredient to add to baked goods like this. It helps give our blondies a chewy texture, and prevents them from becoming too dry while baking.
- Mini Cadbury Eggs - These Easter-themed Mini Cadbury Eggs are usually only around my local grocery store during Spring. However, you can order them online almost year-round!
Variations and Substitutions
White Chocolate Macadamia Blondies: Stir in a combination of chopped macadamia nuts and white chocolate chips for a fun twist on the classic cookie flavor.
Birthday Cake Blondies: Use multi-colored sprinkles as your mix-in for a festive blondie that tastes even better than it looks. A great alternative for birthday cake!
Salted Caramel Blondies: Grab a bag of toffee chips and drizzle salted caramel on top. I have a recipe for homemade caramel in my cookbook Plate Night In - if you haven't grabbed a copy yet, click the link to order.
Chocolate Chip Blondies: People actually love the buttery taste of a blondie with chocolate! Try chopping up a dark chocolate bar and stir it in the batter towards the end.
How to Make Mini Cadbury Egg Blondies
This recipe uses my Brown Sugar Blondie recipe as a base. It's so tasty, bakes up to the perfect temperature, and holds up to whatever mix-ins your heart desires!
Step 1: Start by taking your (cooled) melted butter and pour in brown sugar. Mix thoroughly.
Step 2: Add in two eggs and some vanilla extract.
Step 3: After mixing well, it should have a fluid consistency.
Step 4: Sift together your dry ingredients, then add them to the wet bowl a little at a time.
Step 5: Your batter should be thick and golden brown, like this. Now, you can add in any mix-ins.
Step 6: For this recipe, we use Mini Cadbury Chocolate Eggs. I like to chop up most of them so they distribute a little better throughout the batter.
Add the finished batter to a parchment-lined baking pan and bake at 350°F until a knife in the center comes out clean.
Recipe Pro Tips
- Let your butter cool. To avoid cooking the eggs, you want to make sure your melted butter is cool to the touch, but not solidified.
- What type of sugar? Light brown sugar is what I recommend for this recipe. However, if all you have is dark brown sugar - use that! The final product's color will be slightly darker, and the flavor will be a touch richer and sweeter; but it won't change anything significantly.
- Take it out just a bit early. When the edges are set, and the middle looks slightly undercooked (but still firm), you're ready to take the pan out. The blondies will finish cooking outside of the oven.
- Use a plastic knife. A fun trick for brownies and bars like this: to get clean lines while cutting, use a plastic knife!
Recipe FAQs
Blondies use vanilla extract and brown sugar to get their signature flavor, while traditional brownies use cocoa and chocolate. They both have a really soft, chewy texture and are great baking recipes for beginners.
They could have possibly been left in the oven for too long. After 18 minutes of baking, check the pan every 2 minutes. You want the edges to be set and slightly golden brown, and the middle should be light brown and shiny (but should not jiggle). The blondies finish cooking outside of the oven to keep that moist, chewy texture!
A lot of home ovens aren't calibrated correctly which can affect the baking time. I recommend grabbing an oven thermometer. Also, if you use a glass baking pan, the baking time will be longer.
Once completely cooled, store your brown sugar blondies in an airtight container on the counter for up to 4 days.
Yep! Wrap in plastic wrap and store in a freezer-safe container. I recommend wrapping 1-2 slices at a time so they thaw quickly and evenly.
When you're ready to eat, defrost on the counter or thaw overnight in the fridge.
Other Sweet Treats You'll Love!
If you tried this Mini Cadbury Egg Blondies Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Mini Cadbury Egg Blondies
Equipment
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
- 9x9 Metal Baking Pan
- Parchment Paper
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 ¼ cup light brown sugar tightly packed
- 2 count eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Mini Cadbury Eggs roughly chopped, plus more for topping
Instructions
- Preheat oven to 350°F. Line a 9 x 9 metal baking pan with parchment paper.
- Pour the cooled melted butter and brown sugar into a large bowl and stir until well combined.
- Stir in the eggs and vanilla extract until completely combined. The mixture will be thick.
- In a separate smaller bowl, sift together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, a little at a time, stirring until fully combined.
- Towards the end of mixing, gently fold in the chopped Mini Cadbury Eggs.
- Pour batter into the brownie pan (batter will be very thick.) Spread the batter in an even layer.
- Top with some extra chopped Mini Cadbury Eggs for decoration.
- Bake for 20-22 minutes, until a knife in the center comes out clean. You want the edges to be set and the middle of the pan to be light brown and shiny, but not jiggly.
- Let cool for at least 10 minutes before slicing. Enjoy!
Cindy Little says
I made a test batch of these because I'm in charge of the dessert table for Easter. THEY ARE SO GOOD! Moist, soft and buttery sweet. I'm going to have to triple the recipe for Easter... do you think this recipe would easily scale?
Shani W. says
Hi Cindy,
Yes, this recipe scales easily! Send me an invite to your Easter celebration so I can have a square or two 😉 Thank you for commenting.