Cadbury Mini Egg Easter Blondies

These Cadbury Mini Egg Easter Blondies are the best way to bake with everybody’s favorite Easter candy! Rich milk chocolate with a crunchy candy shell are the perfect mix-in for our favorite brown butter blondie recipe.

Table of Contents

1. What You’ll Need
2. How to Make Brown Butter Easter Blondies
3. Substitutions and Variations
4. Recipe FAQ’s
5. Storage Instructions
6. More Easter Dessert Recipes
7. Easter Blondies with Cadbury Mini Eggs Recipe

I can’t emphasize enough how incredible these Easter blondies are. They were met with immediate requests for a second batch from my family and requests for the recipe from friends who we shared these with.

The browned butter blondie base sets the tone for dessert excellence, but the addition of roughly crushed Cadbury mini eggs as a mix-in really sends them over the top in the best possible way. I’m not a huge fan of the mini eggs on their own (shocking, I know) but I love them in baked goods!

Do yourself a favor and grab an extra bag of Cadbury mini eggs from the store before Easter is over so you can make these even after the holiday!

What You’ll Need

• Salted Butter – If you prefer to skip browning the butter, that’s perfectly okay, but it adds wonderful dimension and a nutty complexity to the flavor of these blondies that makes them superior to any others you’ve ever tried.
• Sugar – A combination of light brown sugar and granulated sugar gives the best flavor to these homemade blondies.
• Eggs – Adding eggs to your blondies gives them a rich taste and chewy texture so they are fudgy rather than crumbly.
• All-purpose Flour – Don’t overmeasure your flour or your blondies can turn out more dry and cake-like. I recommend spooning and leveling the flour into your measuring cups or better yet, using a kitchen scale and weighing your ingredients using the measurements indicated in the recipe card below.
• Baking Powder – Adds just the right amount of lift to the blondies without making them cakey.
• Salt – If you are using unsalted butter, add an extra ¼ teaspoon of salt to the recipe. A little salt in your sweet desserts makes a big difference in their flavor!
• Vanilla Extract – The vanilla adds depth to the flavor of these brown butter blondies.
• Cadbury Mini Eggs – You can make these with either milk chocolate or dark chocolate Cadbury mini eggs, depending on which you like best. My family loves these with the milk chocolate mini eggs best.
• Chocolate Chips – I find that semisweet or dark chocolate chips provide better balance to the sweet milk chocolate Cadbury mini eggs, but milk chocolate chips or white chocolate chips would work well too.

How to Make Brown Butter Easter Blondies

1. Prep Ingredients. Let’s be smart about crushing those Cadbury mini eggs and use a ziploc bag and rolling pin (affiliate link) to bash them a few times instead of attempting to chop them with a knife and have them roll all over the place. A few good whacks should do it since you want big pieces of mini eggs rather than crushing them to a powder. This is also a good time to preheat your oven and line an 8-inch baking pan with a parchment paper sling.

2. Brown the butter. Add the butter to a medium saucepan over medium heat. First it will melt, then foam, then you will start to notice a nutty fragrance and little browned bits on the bottom of the saucepan. Once you see those precious browned bits, remove the saucepan from the heat immediately since it’s easy to go too far and burn the butter if you aren’t paying attention. This stuff is liquid gold and you don’t want to waste it!

3. Combine brown butter and sugars. Once the browned butter has had a chance to cool a bit (5 minutes should do the trick), add it to a large mixing bowl with both types of sugar and mix with an electric mixer until combined, about 1-2 minutes. It will never get really creamy like when you cream softened butter with sugar, but that’s okay.

4. Add eggs and vanilla extract. This is much easier with a hand mixer or stand mixer because you want to beat the browned butter, sugar, eggs, and vanilla for 2-3 minutes until thickened and light. It’s doable by hand, but takes some serious elbow work. Really beating the eggs is what contributes to that shiny, crackly crust on top of the blondies. Just look at the difference in the color between the two pictures below.

5. Add dry ingredients. Add the flour, baking powder, and salt to the wet ingredients, then mix on low speed just until combined. It’s okay if a few streaks of flour remain.
6. Add mix-ins. Dump in the crushed Cadbury mini eggs and chocolate chips, then stir until they are evenly distributed throughout the batter. I always like to keep a handful of the mini eggs in reserve for sprinkling on top before baking.

7. Transfer to pan. Spread the thick blondie batter into your prepared pan and sprinkle with a handful of those reserved Cadbury eggs.

8. Bake. Bake the blondies in a 350 degree F oven for 30-35 minutes until golden brown on top. If you prefer your blondies with more of a fudgy texture, underbake them slightly. They will need to set up all the way before you can slice into them (like 3-4 hours), but they will stay super moist and fudgy and chewy.
9. Cut into squares. Once the blondies have cooled completely, lift them out of the pan with the parchment paper sling and use a long, sharp knife to slice them into squares. I like cutting these small but you could do 9 large squares for a more substantial dessert and top them with a scoop of vanilla ice cream for something truly decadent.

Substitutions and Variations

• M&M blondies: If you have the pastel Easter M&M’s to use instead of the Cadbury mini eggs, they will work just fine in this recipe and have a similar look and texture. I wouldn’t bother to crush them first though, since they are smaller sized.
• Chocolate chips: Because the milk chocolate Cadbury eggs are so sweet, I like using semisweet chocolate chips to balance the flavors, but you could go with all milk chocolate or use white chocolate chips instead. Or get the dark chocolate mini eggs and use milk chocolate chips.
• Make them salty: I love desserts with a good balance of salt so a sprinkle of flaky salt on top of these brownies before baking is a great idea.
• Add nuts: ½ to ¾ cup of chopped pecans or walnuts would be another great addition for some added crunch.

Recipe FAQ’s

Storage Instructions

Allow the blondies to cool completely. Transfer the blondie squares to an airtight container for 2-3 days at room temperature. I don’t recommend making them any earlier than that because they tend to start to go stale after that unless you freeze them for longer term storage.

More Easter Dessert Recipes

• Fresh Strawberry Cupcakes
• Easy Coconut Custard Pie
• Homemade Pineapple Upside Down Cake
• Blueberry Custard Pie
• Easy No-Bake Strawberry Tiramisu

Cake

Easy Coconut Cake From Scratch

Cupcakes

Robin’s Egg Easter Cupcakes

Candy

Easy Flower Pretzel Bites