Easter Blondies with Cadbury Mini Eggs

A close image of blondies with Cadbury mini eggs with a crackly, shiny top.

5 from 1 vote

Easter Blondies with Cadbury Mini Eggs

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 browned butter blondie recipe.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 290kcal

Author: Amy Nash

Ingredients

¾ cup salted butter (170g)
1 cup light brown sugar (200g)
¼ cup granulated sugar (50g)
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour (188g)
¾ teaspoon baking powder
½ teaspoon salt
1 cup Cadbury Mini Eggs coarsely crushed
½ cup semisweet chocolate chips

Instructions

Preheat oven to 350°F. Line an 8x8-inch baking sheet with a parchment paper sling. Place Cadbury mini eggs in a ziploc bag and pound with a rolling pin a few times to break them up.
Place butter in a small saucepan and cook over medium heat, stirring frequently, until brown bits appear at the bottom of the pan, about 4-5 minutes. The butter will melt, then foam first, then start to smell nutty and you will notice that it is browning. Be careful because the butter can go from browned to burnt quickly, so don't leave the stove during this process. Remove the pan from the heat and let the browned butter cool for 5 minutes.
¾ cup salted butter
Add browned butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer until combined.
1 cup light brown sugar, ¼ cup granulated sugar
Add eggs and vanilla extract. Beat again for 2-3 minutes until lightened and fairly thick.
2 large eggs, 1 teaspoon pure vanilla extract
Add flour, baking powder, and salt. Mix on medium-low speed just until combined.
1 ½ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon salt
Stir in crushed Cadbury mini eggs and chocolate chips. Transfer the batter to the prepared pan and spread in an even layer.
1 cup Cadbury Mini Eggs, ½ cup semisweet chocolate chips
Bake for 30-35 minutes until golden brown on top. Cool completely before slicing into squares.

Notes

Storage: 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.
Freezing: You can freeze the blondies for up to 2 months. Let them cool completely, then wrap in plastic wrap and store in an airtight container or resealable bag in the freezer. Let thaw on the counter completely before enjoying.

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