Easter Cadbury Mini Egg Blondies

Easter Cadbury mini egg blondies transform seasonal candy into an irresistible dessert that captures the essence of spring in every bite. These indulgent treats feature a perfectly chewy milk chocolate chip cookie base studded with those iconic pastel-shelled chocolate eggs. The contrast between the crisp candy coating and the soft, buttery blondie creates a textural masterpiece that makes these bars disappear faster than Easter morning chocolate.

I first created these blondies when my family kept devouring bags of mini eggs before I could use them in baking projects. By incorporating them into a rich blondie base, I found a way to showcase the candy while transforming it into something even more special. Now these bars have become our official Easter tradition, and friends request them as soon as those pastel eggs hit store shelves.

Easter Baking Ingredients

• Butter: Creates the rich, tender foundation; room temperature butter creams perfectly with sugar
• Brown sugar: Provides moisture and that signature caramel-like flavor that makes blondies irresistible
• Granulated sugar: Balances the brown sugar and helps create those perfectly crisp edges
• Egg: Binds everything together while adding moisture and structure
• Vanilla extract: Enhances all the other flavors; pure vanilla makes a noticeable difference
• Cornstarch: The secret ingredient that keeps these blondies soft for days after baking
• Milk chocolate chips: Add melty pockets of sweetness throughout; Guittard offers exceptional quality
• Cadbury mini eggs: The star of the show with their candy shell and creamy milk chocolate centers

The combination of milk chocolate chips alongside the mini eggs creates wonderful chocolate distribution throughout the bars. When selecting your mini eggs, look for the classic Cadbury brand with their signature candy shells, though Lindt mini eggs work beautifully as well if that's what you find at your local store.

Creating Perfect Blondies

Preheat your oven and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. The parchment prevents sticking and makes cleanup a breeze.

Cream The Base

Beat softened butter with both sugars until the mixture becomes light and fluffy, about 3 minutes. This crucial step incorporates air into the batter that gives these blondies their perfect texture. The mixture should lighten in color and appear creamy.

Add Moisture Elements

Mix in the egg and vanilla extract until fully incorporated. The egg provides structure while adding essential moisture that helps create that perfect chewy center.

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Incorporate Dry Ingredients

Gently fold in the flour, cornstarch, baking soda, and salt just until combined. Overmixing at this stage can develop the gluten and create tough bars, so use a light hand once the flour is added.

Add The Stars

Fold in milk chocolate chips and mini eggs, being careful not to crush the candy shells. If you prefer the mini eggs to remain whole, hand-mix them gently. For slightly broken pieces that distribute the candy throughout, use your mixer on the lowest setting.

Bake To Perfection

Press the dough evenly into your prepared pan and bake just until the edges begin to turn golden while the center remains soft. Remember that blondies will continue to set after being removed from the oven, so it's better to slightly underbake than overbake them.

Cool And Cut

Allow the blondies to cool completely in the pan before using the parchment overhang to lift them out for cutting. This patience ensures clean cuts and perfect texture.

My children have turned our blondie-making session into an annual Easter tradition, with each child assigned an important task in the process. My youngest is in charge of unwrapping the butter and pressing the dough into the pan, while my oldest carefully folds in the mini eggs, always sneaking a few in the process. These kitchen moments create memories far more lasting than the blondies themselves.

Serving Suggestions

Serve these colorful blondies as the centerpiece of your Easter dessert spread, perhaps alongside fresh berries for a spring touch. For an extra-indulgent treat, warm individual blondie squares slightly and top with a scoop of vanilla ice cream. These bars also make perfect additions to Easter baskets or thoughtful homemade gifts for friends and neighbors when wrapped in colorful cellophane with a spring ribbon.

Creative Variations

• Transform this recipe: Swap dark chocolate chips for milk chocolate for a more intense chocolate contrast.
• Create a white chocolate version: Use white chocolate chips and the pastel mini eggs for an extra spring-like appearance.
• Add a half cup of toasted coconut: For a "nest-like" theme perfect for Easter.
• For nutty richness: Fold in a half cup of chopped toasted pecans or walnuts along with the mini eggs.

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Storage Solutions

Store these blondies in an airtight container at room temperature, where they'll maintain their perfect chewy texture for up to 5 days. For longer storage, place cut blondies in a freezer-safe container with parchment paper between layers, where they'll keep for up to 3 months. Thaw at room temperature for about an hour before serving, or microwave individual squares for 15-20 seconds for that just-baked warmth.

I've found that these blondies create almost as much excitement as the Easter egg hunt itself. There's something magical about transforming those iconic pastel-shelled candies into a dessert that's even more delicious than the sum of its parts. The way the candy shells retain a slight crunch while the chocolate inside melts into the blondie creates a texture and flavor combination that's impossible to resist. Whether you're hosting a spring gathering or simply wanting to celebrate the season with something special, these Cadbury mini egg blondies bring Easter joy to every bite.

Frequently Asked Questions

→ Can I use different types of mini eggs in this recipe?

Absolutely! While Cadbury Mini Eggs are the classic choice, you can substitute Lindt mini eggs, M&M eggs, or any similar candy-coated chocolate eggs. You could even mix different varieties for a colorful twist.

→ My mini eggs keep cracking when I cut the blondies. Any tips?

For cleaner cuts around the mini eggs, try refrigerating the blondies for 30 minutes before cutting. Then use a plastic knife or a sharp knife dipped in hot water and wiped clean between cuts. Cut with a gentle sawing motion rather than pressing straight down.

→ Can I make these blondies ahead of time?

Yes! These blondies actually develop even more flavor after a day. You can make them 1-2 days ahead and store in an airtight container at room temperature. They also freeze well for up to 3 months - just wrap tightly and thaw at room temperature before serving.

→ How do I know when the blondies are done baking?

Look for light golden edges while the center still appears slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter. Remember that blondies will continue to set as they cool, so it's better to underbake than overbake for the chewiest texture.

→ Can I double this recipe for a larger batch?

Yes, you can double the recipe and bake in a 9×13 inch pan. You'll need to increase the baking time by about 5-7 minutes, but still watch for those golden edges and slightly underdone center as your indicator of doneness.