Cadbury Egg Blondies White

Chewy, golden blondies bursting with colorful chunks of Cadbury Mini Eggs, topped with a smooth white chocolate drizzle—these Cadbury Egg Blondies are the perfect sweet treat for springtime gatherings or festive Easter dessert platters. Their rich, buttery texture combined with the crunch of Mini Eggs and luscious finish will have everyone asking for seconds.

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This recipe balances the sweetness of brown sugar with the creamy, buttery base, while the Mini Eggs add festive colors and delightful crunch. Whether you’re baking for Easter, a spring brunch, or just a treat to brighten the day, these blondies deliver classic comforts with a playful twist.

Ingredients

• Dry Ingredients
  • 2 cups (250 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
• Wet Ingredients
  • 1 cup (225 g) unsalted butter, melted and cooled
  • 1 1/2 cups (300 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
• Add-Ins & Topping
  • 1 cup (160 g) Cadbury Mini Eggs, roughly chopped
  • 1/2 cup (85 g) white chocolate chips (for drizzle)
  • 1 teaspoon coconut oil or neutral oil (for melting chocolate)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk melted butter and brown sugar until smooth and glossy.

4. Beat in eggs, one at a time, then add vanilla extract and mix until combined.

5. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.

6. Gently fold in the chopped Cadbury Mini Eggs, reserving a few for topping if desired.

7. Spread the batter evenly into the prepared pan. Sprinkle reserved Mini Eggs on top.

8. Bake for 23–27 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.

9. Allow to cool completely in the pan on a wire rack.

10. For the drizzle, melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over cooled blondies.

11. Lift blondies from the pan using parchment overhang, slice into 16 squares, and serve.

Zusatztipps für die Zubereitung

Ensure your melted butter has cooled before mixing to avoid cooking the eggs prematurely. Gently folding in the dry ingredients and Mini Eggs keeps your blondies tender and perfectly chewy. Use parchment paper with overhang for easy removal and clean slicing once cooled.

Varianten und Anpassungen

For an extra crunch, try adding 1/2 cup chopped pecans or walnuts to the batter. If you prefer, substitute white chocolate drizzle with milk or dark chocolate for a richer finish.

Serviervorschläge

These blondies pair wonderfully with a cold glass of milk or a warm cup of coffee, making them a delightful snack or dessert any time of day.

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With minimal effort and maximum flavor, these Cadbury Egg Blondies bring a delicious burst of springtime cheer to your baking repertoire. Enjoy every chewy, chocolatey bite!

Recipe FAQ

→ How do I prevent blondies from overbaking?

Remove blondies when a toothpick inserted comes out with a few moist crumbs to keep them chewy and moist.

→ Can I substitute Cadbury Mini Eggs with other candies?

Yes, other colorful candy pieces or chopped chocolate can be used for a similar texture and sweetness.

→ What is the best way to melt white chocolate for the drizzle?

Melt white chocolate chips with a small amount of coconut or neutral oil in short microwave intervals, stirring until smooth.

→ How can I add extra crunch to these blondies?

Incorporate chopped pecans or walnuts into the batter before baking for added texture.

→ What baking pan size is recommended for these blondies?

A 9x9-inch (23x23 cm) pan ensures even baking and the right thickness for these bars.