Easter Cadbury Mini Blondies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup unsalted butter
02 -
3/4 cup brown sugar
03 -
1/4 cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 1/2 cups all-purpose flour
07 -
1 teaspoon cornstarch
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Chocolate Additions
10 -
1/2 cup milk chocolate chips
11 -
1 cup Easter Mini Eggs (Cadbury or Lindt)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8 x 8 inch or 9 x 9 inch baking pan with parchment paper, pressing it firmly into the edges.
02 -
Using a stand mixer, hand mixer, or mixing by hand, cream together the softened butter, brown sugar, and granulated sugar for 3 minutes until creamy, light, and fluffy.
03 -
Add the egg and vanilla extract to the creamed mixture. Mix until fully combined.
04 -
Gently fold in flour, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
05 -
Fold in the milk chocolate chips and mini eggs by hand. For whole mini eggs, stir gently. If you want the eggs to break slightly, use a mixer.
06 -
Press the cookie dough into the prepared baking pan. Optionally, press extra Cadbury Mini Eggs onto the surface for decoration.
07 -
Bake for 18-22 minutes, or until the edges are light golden. Remove from the oven while the center is still slightly chewy to avoid overbaking.
08 -
Allow the blondies to cool completely before cutting into squares. For clean cuts, use a plastic knife or a warm, dampened metal knife.
# Notes:
01 -
If using salted butter, reduce the salt in the recipe by 1/4 teaspoon.
02 -
Nielsen-Massey Vanilla Extract is recommended for optimal flavor.
03 -
Guittard Milk Chocolate Chips are the preferred brand.
04 -
Cadbury or Lindt Mini Eggs are ideal for this recipe.
05 -
For whole mini eggs, mix gently by hand to avoid breaking them. A mixer can be used for a more broken appearance.