Cadbury Mini Egg Blondies

Can I share a secret? The moment mini eggs hit the shelves each year, my brain immediately goes into overdrive thinking of all the ways I can bake with them. And while I love them crushed over a cheesecake or tucked into a swiss roll, there is something about baking them into a blondie that just feels entirely like coming home. My Cadbury mini egg blondies are fudgy, chewy, golden and utterly irresistible AND they are packed with mini eggs both inside AND pressed on top. This means every single square is a little Easter mini egg dream!

What is a blondie?

If you have never made or enjoyed blondies before, think of them as the golden-brown, white-chocolate-kissed cousin of the brownie. Same gorgeous fudgy texture, same crinkly top, but made with brown sugar white chocolate and vanilla instead of dark cocoa. They are rich, deeply buttery and completely addictive, and if I’m honest they are truly one of the simplest and most joyful things to come out of my oven. Ever.

Why you’ll love these Mini Egg Blondies

• Fudgy, chewy and absolutely divine. These blondies are everything a blondie should be: dense, squidgy in the middle with the most satisfying chewy edges. That gorgeous texture paired with pops of crunchy mini egg? Unbeatable.
• One bowl, one tin. No stand mixer needed, no faff. You can have these in the oven in under fifteen minutes with very minimal washing up. Easter baking really does not get more straightforward than this!
• Mini eggs in every single bite. We are folding chopped mini eggs into the batter AND pressing whole ones on top partway through baking (this is the secret! More on this below). Maximum mini egg coverage. Absolutely no apologies.
• Completely crowd-pleasing. Children, adults, even the person who claims they do not really like sweet things, everyone goes back for a second square. Every. Single. Time.
• They keep brilliantly. Blondies are a brilliant bake-ahead treat. Make them the day before serving, then cut the day of serving for easy prep on the day. Perfect for Easter gatherings, bake sales, or simply having something wonderful on the counter to enjoy all week.

Ingredients for Cadbury mini egg blondies

• Butter: I prefer using unsalted butter so I can control how much salt is in my bakes.
• Brown sugar: using specifically brown sugar gives my blondies a yummy flavour, whilst keeping them moist and irresistibly chewy.
• White chocolate: this adds to the flavour and sweetness of the mini egg blondies, making them so addictively delicious.
• Eggs: for structure for the best blondie recipe ever!
• Vanilla: essential for beautiful flavour.
• Flour: I use plain (all purpose) flour here. Self raising flour contains raising agents, so cannot be substituted in this bake without compromising on the texture.
• Salt: rounds off the flavours in the bake, but you will not taste it, fear not!
• White chocolate chips: for extra pops of chocolate with each bite. This blondie dessert is an indulgence after all!
• Cadbury Mini Eggs: the star of the show, and we are not holding back! Half go in roughly chopped and folded into the batter, and the rest go on top, totally whole, for the most gorgeous Easter finish.

What tools do I need to make mini egg blondies?

• Baking tin*: I used an 8” square pan for these blondies. One with a loose bottom makes it much easier to lift the blondies out of the tin after baking.
• Parchment paper: for lining the baking tin. This stops the blondie sticking to the pan, making it a whole lot easier to remove from the tin after baking too.
• Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
• Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
• Sieve*: to remove lumps from the dry ingredients, ensuring everything all mixes together evenly when making any blondies and brownies.
• Mixing bowl*: any bowl you can mix the ingredients up in is good! I would recommend using a bowl safe for microwave use, making it more convenient to melt everything in the same mixing bowl. It will also truly make this a one bowl, easy clean-up recipe for you!
• Spatula*: for scraping down the bowl during mixing to ensure all ingredients are well combined.

How to make Cadbury mini egg blondies

These easy mini egg blondies are so simple to make, requiring just one bowl, and mixes in super quick time. Just remember not to overbake as they will continue to bake with the residual heat.

Step 1: Line the tin with parchment paper. Preheat the oven to 180C/350F while you make the blondies.

Step 2: In a large mixing bowl, combine the butter, brown sugar and white chocolate. Melt together in the microwave in 10-20 second bursts, stirring in between, until completely melted. Once done, keep mixing the ingredients until they come together into a smooth fudgy mixture. This step can take a few minutes and plenty of patience, but be patient, I promise it will come together!

Step 3: Add the eggs and vanilla into the bowl one at a time. Mix well to combine in between additions. The mixture will be thick and glossy.

Step 4: Sift in the flour and salt, then fold in gently to combine. Add in the white chocolate chips and about half the mini eggs, roughly crushed (save the rest, unbroken, to top the blondie). Fold together to mix in thoroughly.

Step 5: Tip the blondie mixture into the prepared tin and spread out to level.

Step 6: Bake in the preheated oven for 15 minutes. At 15 minutes, remove the tin from the oven and evenly scatter the reserved mini eggs over the top. Press gently to ensure they bake within the top. Return the tin to the oven and bake for the remaining 10-15 minutes. Look for the blondies to have very little to no jiggle in the middle and for the edges to be shrinking away from the sides slightly.

Step 7: Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Once cool, cut into squares and enjoy!

The secret to fudgy (never cakey) Blondies

The most common mistake in blondie baking is over-mixing the batter once the flour is added. To ensure your Mini Egg Blondies remain dense and fudgy rather than cake-like, you must fold in the dry ingredients by hand until just combined.

How do I line my tin?

There are several ways to line the tin for this caramel blondies recipe. The simplest way is to cut two strips of parchment paper slightly smaller than the width of the tin and place them in a cross shape within the tin, so you have an overhang over all four sides. Make sure to fold along the bottom and side edges to make it easier to fill the tin without the paper creasing up between the blondie once baked.

Can I use milk or dark chocolate chips instead of white?

Yes of course! White chocolate is my favourite here because it complements the caramel notes of the brown sugar base so beautifully, but milk chocolate chips work just as well. Dark chocolate chips would give a lovely contrast to all that sweetness, cutting through the sweetness a little more for balance. Or you could always mix and match to your heart’s content!

How do I know when my mini egg blondies are done?

The blondies are done when they start to pull away slightly from the sides of the tin. You will also notice the edge of the blondie is golden. The final test is to shake the tin: once it has baked sufficiently, the middle will have little to no wobble when you shake it.

Please remember not to overbake the blondies or they will be hard and dry, not fudgy and chewy in texture. Just check it carefully using the guidance shared above and your blondies will always be beautiful!

Why are my blondies still raw in the middle?

The chances are the blondies were underbaked, and so are still gooey or raw in the middle. I would always recommend a minimum baking time of 25 minutes, but closer to 30 minutes will cook and set them more. Having said this, it also depends on factors such as how hot your oven measures and how well it conducts heat. Always check the blondies are done using the tips detailed in the recipe.

Why did my mini egg blondies sink in the middle?

It could be that a lot of unwanted air was incorporated into the blondie mixture before baking. This can result in blondies growing too much when baking, then collapsing when removed from the oven, sinking in the middle. The solution here is to ensure everything is combined gently past the melting stage, especially when adding eggs into the mixture. You want less air in blondies than in say a cake, to help you achieve that highly sought after fudgy, chewy texture.

How to store blondies

These mini egg blondies need to be stored in an airtight container and will keep for about 4-5 days. That is, of course, if they are not gobbled up sooner!

How long will these mini egg blondies stay soft?

Personally, I have never had these last longer than a couple of days before being eaten in my home! However, blondies (like brownies) have a habit of drying out over time. These mini egg blondies will remain soft for about 3-4 days, but if you want to “freshen” it up (helps with softening too!), simply pop it in the microwave for a few seconds. You’ll be surprised how well this trick works!

Can I freeze these blondies?

Absolutely! This blondie recipe easy will freeze well for up to three months, though they are always better enjoyed freshly baked.

I will add a little warning alongside this though: whilst yes they do absolutely freeze just fine, you may find the colour of the mini eggs fades over time when chilled. There isn’t anything to do about this, to be honest, but better you know!

Additional tips for making the best ever blondie recipe

• When you melt the butter, sugar and chocolate together, the mixture will initially look like it does not mix. The butter will look separated and the rest will look a curdled mess. Trust the process!! Just keep mixing until it all blends together and becomes one smooth mixture.
• Once the initial melting and mixing has happened, try not to beat any air into the blondie mixture. Rather, fold ingredients in more gently instead. Beating the mixture will add air to it and make it less likely to be fudgy and chewy as we want!!
• Swap out the white chocolate chips for milk or dark if you wish. Or why not do a mixture? On a similar note, if you have no chocolate chips, chopped chocolate works well too! Simply use the same quantity, and don’t chop it too finely.
• The trick of popping the mini eggs on part way through baking is to help ensure the mini eggs remain on top of the blondies rather than sinking during baking. Don’t panic when you do it, and please be careful not to burn yourself!
• Leave the blondies to cool completely before you cut into them. I know it is so tempting to cut in as soon as you can. Remember that the warm blondies will continue to bake even out of the oven. Additionally, cutting blondies when they are still warm will result in them breaking apart as they are cut. So no lovely neat squares!
• Cut the cool blondies using a sharp knife for the best results. I like to wipe the knife down between each cut for the cleanest slices too.

Share the social love!

Made these Cadbury mini egg blondies? I would absolutely love to see them! Please share your bakes with me over on Instagram @movers_bakers as there is honestly nothing that makes me happier than seeing your creations using my recipes! And if you loved this recipe, please do leave a rating and a comment below. Happy Easter baking!

What are some Easter chocolate recipes?

On the hunt for more chocolate themed Easter recipes? I got you covered! Check out these beauties!

Thank you so much for joining me for this one, friends! I truly hope these mini egg blondies bring much joy and happiness to your Easter baking too. As always, happy baking! x

Recommended equipment I used *

Baking tin	Digital kitchen scales
Measuring spoons	Sieve
Mixing bowl	Spatula