Cadbury Egg Blondies Chunks (Printable)

Golden chewy blondies packed with Cadbury Mini Eggs and a creamy white chocolate drizzle topping.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and cooled
05 - 1 1/2 cups light brown sugar, packed
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract

→ Add-Ins and Topping

08 - 1 cup Cadbury Mini Eggs, roughly chopped
09 - 1/2 cup white chocolate chips
10 - 1 teaspoon coconut oil or neutral oil

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
04 - Beat in eggs one at a time, then add vanilla extract and mix until combined.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving a few for topping.
07 - Spread batter evenly into prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23-27 minutes until edges are golden and a toothpick inserted in center comes out with just a few moist crumbs.
09 - Allow blondies to cool completely in the pan on a wire rack.
10 - Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
11 - Lift blondies from pan using parchment overhang, slice into 16 squares, drizzle with melted white chocolate, and serve.

# Expert Hints:

01 -
  • Easy one-bowl method that comes together in minutes
  • Perfect balance of chewy texture and sweet, buttery flavor
  • Festive and colorful, ideal for Easter celebrations or spring gatherings
  • Uses simple pantry ingredients plus the star ingredient: Cadbury Mini Eggs
  • Beautiful presentation with the white chocolate drizzle that looks impressive but requires minimal effort
02 -
  • Let the butter cool to room temperature before mixing to prevent cooking the eggs
  • Don't skip lining the pan with parchment—it makes removing and slicing so much easier
  • Use room temperature eggs for better incorporation into the batter
  • The blondies will look slightly underdone when you remove them—that's perfect, as they continue to set while cooling
  • Add a pinch of coconut oil to the white chocolate when melting to create a smoother, glossier drizzle that sets with a beautiful sheen
  • For cleaner slices, wipe your knife between cuts and use a gentle sawing motion
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