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This Cadbury Mini Egg Blondie Recipe will be your next favorite Easter dessert! A deliciously easy dessert that screams spring, we start off with our perfectly chewy blonde brownies then load is up with Cadbury Mini Eggs!
Why are Cadbury Mini Eggs only available for a couple of months each year? These crunchy, chocolatey, egg-shaped treats are insanely good and basically what M&Ms wish they could be, though I still love M&Ms too.
The pastel colors make these so cute to add into treats, and these blondies have quickly become an Easter staple in our house. They are simple to make, and even my kids make them. I love bringing these to neighbors as a little Sunday treat, slipping them into my kids’ lunches for a festive surprise, or sharing them at family dinners.
Ingredients For Cadbury Mini Easter Egg Blondies
This a simple, festive twist on classic cookie bars that’s perfect for Easter!
- Butter: Adds richness and moisture
- Brown Sugar: Provides sweetness and chewiness
- Sugar: Balances flavor and helps with structure
- Egg: Binds ingredients and adds moisture
- Vanilla Extract: Enhances overall flavor
- All-purpose flour: Forms the base of the blondie structure
- Cornstarch: Keeps the blondies soft and tender
- Baking Powder: Gives lightness and lift
- Baking Soda: Helps with browning and texture
- Salt: Balances sweetness and enhances flavors
- Cadbury Mini Chocolate Eggs: Adds chocolatey, colorful crunch
How To Make This Cadbury Egg Blondie Recipe
This easy Easter dessert cookie bar is sure to become a family favorite! They have a perfectly chewy texture without being dry and make a fun, festive way to use up leftover Easter candy or celebrate the season.
- Preheat: Set oven to 350℉. Spray an 8×8 square baking pan with nonstick spray, then line it with parchment paper, pressing it into the edges.
- Cream: In a large bowl, whisk together melted butter, brown sugar, and sugar with an electric mixer for 3 minutes until light and fluffy.
- Mix: Add a whole egg and vanilla extract, and mix until combined.
- Fold: Gently stir in dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) until fully incorporated.
- Add Candy: Fold in Cadbury Mini Eggs and press the batter evenly into the pan using a rubber spatula.
- Bake: Bake for 18–20 min. Do not overbake—they will firm up as they cool.
- Cool & Serve: Let cool completely, then cut into squares with a sharp knife and enjoy!
A Tip From Carrian:
For a pretty, eye-catching finish, press additional chocolate eggs into the top of the blondies right after they come out of the oven.
Variations and Substitutions
You can easily mix things up with this blondie recipe! Swap the Cadbury Mini Eggs for other easter colored candy-coated chocolates like M&Ms or Reese’s Eggs!
You can also try adding chopped nuts like pecans or walnuts for crunch, or fold in white or dark chocolate chips instead.
For a slightly richer flavor, try brown butter instead of melted butter.
You can even mix in dried fruit like cranberries or cherries for a sweet-tart twist, and sometimes I like to add pastel sprinkles for a festive touch. These easter blondies are forgiving, so feel free to get creative!
Storage Instructions For Blondie Brownies
These blondies store beautifully! Keep them in an airtight container at room temperature for up to 4 days. If you want to extend their life, you place them in the refrigerator for up to a week.
For longer storage, they freeze perfectly: wrap individual squares in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving to get that fresh-baked taste and texture back.
This is an easy blondie recipe that your family will look forward to every year! I hope you love it as much as we do!