Mini Cadbury Easter Egg Blondies (Print View)
Buttery blondies studded with chocolate chunks and crisp Cadbury Mini Eggs for a festive spring dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
→ Add-ins
08 - 1/2 cup white chocolate chips
09 - 1/2 cup milk chocolate chips
10 - 1 cup Cadbury Mini Eggs, roughly chopped
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Mix melted butter and brown sugar in a large bowl until smooth. Beat in egg and vanilla extract until fully incorporated.
04 - Gently fold dry ingredients into wet mixture with spatula until just combined. Do not overmix.
05 - Fold in white chocolate chips, milk chocolate chips, and chopped Cadbury Mini Eggs.
06 - Spread batter evenly in prepared pan. Press reserved whole Mini Eggs lightly onto surface. Bake 22-25 minutes until golden and toothpick inserted in center shows moist crumbs.
07 - Cool completely in pan. Lift out using parchment paper and cut into 12 squares.
# Insider Tips:
01 -
- That irresistible crunch of candy shell against gooey blondie center
- They look like you spent hours decorating but come together in one bowl
02 -
- Overmixing makes tough blondies, so stop folding as soon as flour disappears
- Those eggs continue baking in the pan, so pulling them out slightly underdone is perfect
03 -
- Line your pan with parchment in both directions for the easiest removal ever
- A serrated knife cuts through the candy shells without cracking the whole blondie