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This easy Cadbury Mini Eggs recipe takes classic blondies and pairs them with delicious milk chocolate!
Easter chocolate
Easter for me is all about the candy. When I was little my grandmother would hide Easter baskets and send my sisters and me on a hunt to find them (actually, I think my sisters and I would hide them for each other, but I’m going to give my grandmother the credit since she’s no longer around to defend herself).
I do this for my kids, and have almost as much fun making the Easter baskets as they have digging into them. I’m not great with celebrating holidays, but the ones that are focused on food always motivate me.
Sure, sometimes I get it together enough to do something crafty for Easter, like these disco Easter eggs. But the food always comes first.
Blondie mix-ins
I love blondies, and I usually make them with more traditional baking mix-ins like chocolate chips, peanut butter chips, nuts, or coconut. But if you make them around Easter, Halloween, or Valentine’s day, you can fill them with all the delicious chocolate you have around!
Some great additions would be Hershey’s Miniatures (all the flavors!), Hershey’s Kisses, Reese’s Peanut Butter Cups, M&M’s, Snickers, Rolos, or really any chocolate-based candy. Just make sure to chop them up!
But today, we’re going to focus on Cadbury Mini Eggs, which are one of my all-time favorite candies. I wish they were available all year!
Cadbury Mini Egg Blondies Recipe
This easy dessert recipe takes classic blondies and pairs them with delicious milk chocolate mini eggs!
Ingredients
- ½ to 1 cup Cadbury Mini Eggs
- ½ cup (1 stick) unsalted butter, melted
- 320 grams (about 1½ cups packed) light brown sugar
- 1 tablespoon vanilla extract
- 1 whole egg and 1 egg yolk, lightly beaten
- 180 grams (about 1½ cups) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ salt
Instructions
- Preheat oven to 350°F with a rack in the middle position
- Grease bottom only of an 8x8-inch or 9x9-inch square pan, or line bottom with parchment paper
- Put Cadbury Mini Eggs in a small plastic bag and pound with a mallet or hammer until all of the Mini Eggs are at least halved (you want to leave a lot of big pieces, not totally crush them); set aside
- In a medium bowl, combine the melted butter, brown sugar, and vanilla extract and stir until thoroughly mixed; add the lightly-beaten eggs and stir again until combined; set aside
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt
- Add flour mixture to butter mixture slowly, about 1/3 at a time, stirring just until combined after each addition (do not overmix!)
- Stir in crushed Mini Eggs
- Pour the mixture into the prepared pan and spread to the edges with a spoon or offset spatula (if you’re using parchment paper, you’ll have to hold down a corner so that it doesn’t move); don’t worry if you can’t get it exactly to the edges, it will spread out a little more in the oven
- Bake in the preheated oven for 35-40 minutes, until a toothpick inserted near center comes out clean
- Place pan on a rack and cool completely before cutting, at least an hour
Notes
If you only have salted butter, reduce the salt to ½ teaspoon.
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Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 340Total Fat 12gSaturated Fat 7gTrans Fat 0gCholesterol 64mgSodium 129mgCarbohydrates 54gSugar 38gProtein 3g
Nutritional information is an estimate only, and was calculated using ½ cup Cadbury Mini Eggs.