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These Easter Cadbury Mini Egg Blondies are chewy, milk chocolate chip cookie bars filled with colorful mini Cadbury eggs. The perfect sweet treat to celebrate spring that combines the beloved Easter candy with a buttery blondie base for an irresistible dessert everyone will love.
I first made these blondies for my family's Easter brunch and they disappeared faster than any other dessert on the table. My nieces now beg me to make a batch every spring as soon as they spot those pastel eggs in stores.
Ingredients
- Butter: softened to room temperature for the richest flavor base
- Brown sugar: creates that classic chewy texture and caramel notes
- Granulated sugar: balances the sweetness and helps with texture
- Egg: binds everything together and adds richness
- Vanilla extract: enhances all the flavors use quality extract if possible
- All purpose flour: provides the structure choose unbleached for best results
- Cornstarch: is the secret to extra tender blondies
- Baking soda: gives just the right amount of lift
- Salt: balances the sweetness and enhances flavor
- Milk chocolate chips: Guittard brand creates pools of melty chocolate
- Cadbury Mini Eggs: the star ingredient with their candy shell and milk chocolate center
Step-by-Step Instructions
- Prepare Your Pan:
- Line your 8x8 or 9x9 baking pan with parchment paper making sure it extends up the sides for easy removal after baking. The parchment prevents sticking and helps you lift the entire blondie out for perfect cutting. Preheat your oven to 350°F to ensure it reaches the proper temperature before baking.
- Create The Base:
- Cream butter and sugars for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This step incorporates air into the batter and dissolves the sugar crystals for a smooth texture. The mixture should look almost whipped when done properly.
- Add Wet Ingredients:
- Mix in the egg and vanilla extract just until combined. Overmixing after adding the egg can incorporate too much air and make the blondies cakey rather than chewy. The mixture should look glossy and smooth after this step.
- Incorporate Dry Ingredients:
- Gently fold in the flour cornstarch baking soda and salt using a spatula or wooden spoon. Mix just until no dry streaks remain to avoid developing too much gluten which would make the blondies tough rather than tender. The dough will be thick at this stage.
- Add The Goodies:
- Carefully fold in the milk chocolate chips and mini eggs. If you want the eggs to remain whole and visible fold them in by hand. For a more marbled look with some broken eggs throughout use a mixer. Reserve some mini eggs to press into the top for a beautiful presentation.
- Bake To Perfection:
- Press the dough evenly into your prepared pan getting into the corners for even baking. Bake for 18 to 22 minutes watching carefully for golden edges. The center will seem slightly underdone but will set up as it cools. Remember that slightly underbaked is better than overbaked for the perfect chewy texture.
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My favorite part of making these blondies is the moment when they come out of the oven with those colorful mini eggs peeking through the golden surface. It reminds me of Easter egg hunts from my childhood and always brings smiles to everyone who spots them on the dessert table.
Perfect Cutting Technique
The hardest part of making these blondies is cutting them neatly around those candy-coated eggs. For perfect squares allow the blondies to cool completely for at least 2 hours. Use a plastic knife which surprisingly glides through without dragging or tearing the bars. Alternatively dip a sharp knife in hot water wipe it dry between each cut for clean edges. The candy shells create resistance so patience is key for picture perfect squares.
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Storage and Make-Ahead
These blondies actually taste even better the day after baking as the flavors meld together. Store them in an airtight container at room temperature for up to 5 days. For longer storage wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature for about an hour before serving. The texture remains wonderfully chewy even after freezing making these a perfect make-ahead Easter treat.
Variations To Try
While the classic version with milk chocolate chips is my favorite this recipe is incredibly versatile. Use white chocolate chips for an even sweeter treat or dark chocolate for deeper flavor. Consider swapping the mini eggs for other seasonal candies like M&Ms for birthdays or Christmas colored chocolates for holiday baking. You can even add 1/2 cup of chopped nuts or shredded coconut for texture variation.
Frequently Asked Questions
- → Can I use a different type of chocolate instead of mini eggs?
Yes, you can replace Cadbury mini eggs with other chocolate candies or chips, like Lindt eggs or dark chocolate chips, for a different flavor profile.
- → How do I keep the blondies soft and chewy?
To ensure a chewy texture, avoid overbaking. Remove from the oven when the edges are golden, but the center remains slightly underbaked.
- → Can I double the recipe?
Yes, double the ingredient quantities and bake in a larger pan, like a 9x13 inch pan. Adjust the baking time slightly, checking for doneness.
- → What’s the best way to cut blondies cleanly?
Use a plastic knife or a metal knife heated under hot water and wiped dry. This prevents sticking and ensures clean edges.
- → Can I make these blondies ahead of time?
Yes, you can prepare them a day in advance. Store them in an airtight container at room temperature for up to 3 days for optimal freshness.