These Cadbury Mini Egg Blondies are next level with your favorite Easter candy. A delicious and tasty dessert that is so easy to make.
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I can eat Cadbury Mini Eggs by the bagful. I found it takes me a little longer to go through a whole bag when they are baked into a blondie.
Trust me when I say they are just as good, if not better, when eaten this way. I was skeptical at first, because it doesn’t get much better than a bag of mini eggs, but it does.
Baking them into a blondie form was the best thing I’ve ever done.
Recipe Ingredient Notes
To make Cadbury Mini Egg Blondies, you will need the following ingredients:
- Flour
- Baking Soda
- Salt
- Butter
- Brown Sugar
- Sugar
- Vanilla
- Eggs
- White Chips
- Mini milk chocolate Cadbury Eggs
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Cadbury Mini Egg Blondies
- In a medium sizes mixing bowl sift flour, baking soda and salt together.
- Add melted butter to the bowl of your electric mixer.
- Cream together with sugars.
- Add in vanilla, egg and egg yolk. Mix until creamy.
- Slowly add in flour mixture until it is incorporated.
- Add in white chips and gently fold in Mini Eggs.
- Spread batter into a greased 9 x 9 inch baking dish.
- Bake at 325℉ for about 40 minutes or until a toothpick is inserted in the center and comes out clean.
- Let the bars cool for 30 minutes before slicing.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
What could I use in place of the Cadbury eggs?
If you do need to replace them, here are a few ideas:
- Milk or Semi Sweet Chocolate Chips (you may want to check out our Chocolate Chip Blondies)
- M & M’s (these work best because like the Cadbury eggs, they stay mostly in their shell and don’t bleed).
- Butterscotch Chips
- White Chocolate Chips
- Heath or Toffee Bits
- Caramel Bits
- Candy bar Bits (we recommend Snickers, Milky Ways, Reese’s, Junior Mints, Andes Mints, etc.)
Enjoy More Delicious Blondies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Butterscotch Chocolate Chip Blondies
- Cadbury Mini Egg Blondies
- Cake Batter Blondies
- Chocolate Chip Cheesecake Blondies
Cadbury Mini Egg Blondies Recipe
These Cadbury Mini Egg Blondies are next level with your favorite Easter candy. A delicious and tasty dessert that is so easy to make.
Serving Servings
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter (unsalted), melted
- 1 cup brown sugar, packed
- ½ cup white sugar
- 1 Tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- ¾ cup white chocolate chips
- 2 cups milk chocolate mini Cadbury eggs
Instructions
- In a medium sizes mixing bowl sift flour, baking soda and salt together.
- Add melted butter to the bowl of your electric mixer.
- Cream together with sugars.
- Add in vanilla, egg and egg yolk. Mix until creamy.
- Slowly add in flour mixture until it is incorporated.
- Add in white chips and gently fold in Mini Eggs.
- Spread batter into a greased 9 x 9 inch baking dish.
- Bake at 325℉ for about 40 minutes or until a toothpick is inserted in the center and comes out clean.
- Let the bars cool for 30 minutes before slicing.
Notes
If you need to replace the mini eggs here are a few ideas:
- Milk or Semi Sweet Chocolate Chips
- M & M’s
- Butterscotch Chips
- White Chocolate Chips
- Heath or Toffee Bits
- Caramel Bits
Nutrition
Calories: 703 kcal · Carbohydrates: 97 g · Protein: 7 g · Fat: 32 g · Saturated Fat: 20 g · Trans Fat: 1 g · Cholesterol: 91 mg · Sodium: 253 mg · Potassium: 121 mg · Fiber: 2 g · Sugar: 73 g · Vitamin A: 636 IU · Vitamin C: 1 mg · Calcium: 118 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
One of my favorite candies as well!!
I sadly have an addiction to the mini cadburry’s also. Just cant put them down. http://www.newlifeovernight.blogspot.com
Those cadbury eggs get me every time too:-) And in a blonde brownie…awesome!!!
I love them too! I love brownies too. Not good. The bad thing is they make them all year long now.=)
Tiene una pinta increíble 😀
Un besito
http://janakitchen.blogspot.com
This time of year is torture for me between Cadbury eggs and Girl Scout cookies! I just made the peanut butter pudding cookies and the no bake peanut butter bars. They were excellent! Can’t wait to try these blondies!
http://www.teachinginthecouv.blogspot.com
Oh my goodness, I’m the same way. They are evil! These blondies, however, are heaven!
I saw somewhere selling huge bags of them the other day. This would be a good excuse to buy that bag! heeheee
Mini Eggs are my favourite. These look so good! I can’t wait to try these.
can’t wait to make these this week!
You have the best recipes!
Do you use the Mini Eggs whole, or give them a course chop?
We left them whole! 🙂
Thanks!
These are our favorite Easter treat! I have had good luck baking a single batch in a 9×13 pan at 325 for 25-30 minutes.
I’ve added crushed Oreos to this recipe. OH MY GOODNESS, they were a huge hit!! Making another batch today…
What elevation are you at?
(I’m at no elevation) just wondering if I need to alter the flour ratio.
The pan in your photos doesn’t look square. I baked mine in an 8×8 dish, as per the instructions and they’re at least 2 inches thick. (I’m sure they’ll still be delicious.) For future reference, what size pan did you use for the blondies pictured?
We used an 9 x 9 inch pan. 8 x 8 inch pan works great too.
help!
I have made these many times and they are delicious. There is only one problem, the middle always sinks on me. I thought that I might have over mixed the better, but even when I spoon mix it I still have the same problem.
I had that same problem of the middle sinking and not baked thru,and I baked it longer then the time it said.
Has anyone tried making these gluten free? Is there a gf flour that works better than others?
I’m about to try this today but was hoping someone else had commented about adjusting these to gluten free! Haha.
Ok so I just made these and simply replaced the 2 cups of flour with 1 cup of Gluten free PC brand all purpose and 1 cup of Gluten free Pamela’s all purpose flour but otherwise followed exactly. They turned out perfect!
These were great! I read that others had them sink in the middle so I chilled my dough for about an hour before cooking. They turned out great and did not sink! Mine look like they turned out thinker than yours. Thanks for the recipe.
I baked these in a square dish (not positive if it’s 8×8 or 9×9, but I did the prescribed 325 for 40 minutes and they were like applesauce in the middle. I put them back in for a while longer, but they really only cooked on the edges. I’m thinking a 9×13 would have been much better.
what could I use instead of the white chocolate chips? thx
You can use almond bark or even milk chocolate chips. You can also leave them out all together.
Thank you! I was wondering if I needed to double the recipe
Mine were not fully cooked in the middle either!
I made them today had the same problem. Cooked them longer, edges seem a little over cooked and I think they are too thick.
Has anyone made these in a 9×13 pan?
So yummy! I followed another readers suggestions and put this exact recipe into a 9×13 (no doubling) and baked for 30 minutes. Still got a bit overdone on the edges, and fell in the middle.. but done enough to eat. Would make again, but with some adjustments.
I’ve made these in an 8 x 12 pan and they turned out great…about an inch thick when baked. Also have done them in a brownie pan and even mini muffin pan…especially if you like the crispy edges!
Love this recipe! Substituted salted butter and used Dark chocolate Cadbury’s eggs.
We just made this recipe and it turned out perfect. We did double it as I was making some for my sister in love who is about to give birth to their first child! It ended up making 3 pans full and we added only half of the Cadbury Mini Eggs it called for! They turned out great!
This recipe was a hit!! Everyone loved it!!
Been wanting to make this for a few weeks now and finally did it! It’s so good. My husband and I ate almost half the pan after the kids went to bed. Would be perfect for an Easter treat too.
Lisa, we are so glad you liked the Blondies! You would fit right in with our family! Polish off a half a pan after the kids go to bed! Ha Ha!! We love it!!!
I am making a second batch because the first was so yummy!
I made these exactly as written but in an 8×8 pan. At the 40min mark they still weren’t done in the middle. I just covered the pan with foil and cut a hole in the middle of the foil and let it bake 10 extra minutes. It came out perfect with out the ends being over done. Great recipe!
I make these often as we love them around Easter. I use a 11×9 pan and never have trouble with the middle sinking. Love your recipes!
Would using gluten free flour work?
I did some research and found this for you….Can you substitute gluten-free flour for regular flour in cookies?
Since things like cookies, cakes, muffins, quick breads, and the like don’t depend on gluten development, using gf flour makes little difference in the final product. The texture of some gf flours can be a bit grainy, due to rice flour in the mix.
For those looking about GF Flour, I use either King Arthur(Measure to measure GF Flour) therre is also one by Bob’s Red Mill that is a one to one GF flour. The beauty of these flours, you just use it the same as AP flour. Recipe calls for a cup of All Purpose flour, you can use a cup of either the King Arthur brand or Bob’s Red Mill brand. Gluten Free flour has come a long way!…BTW if using Gluten free flour, to keep it from being a dry fisnish product add an extra egg! Problem solved. So if the recipe calls for 1 egg, put in 2. Calls for 2 eggs, put in 3. Simple and moist!
If I want To make this sheet pan style, would a triple batch be enough?
If I four times the recipe and put it in a x-large pan, how long should I bake it?
That’s a great question! The type of pan would make a difference in how thick it is, which would affect the cooking time. In a sheet pan they would be a lot thinner, so I would check it at 18-20 minutes to see if it was done, and in a casserole dish I would probably check it around 30ish minutes. Either way, go less on the time because you can always add more if needed, but you can’t undo something being overcooked!
I love the idea of this recipe but when I baked it in a square dish it came out raw in the middle, even after adding 10 minutes. I think it was much too thick. I would recommend using a 9×13 dish to make sure it gets cooked all the way through