Cadbury Egg Blondies Delight (Print Version)

Golden, chewy blondies with Cadbury Mini Eggs and a smooth white chocolate drizzle finish.

# What You'll Need:

→ 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 Make It:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang 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 the chopped Cadbury Mini Eggs, reserving a few for topping if desired.
07 - Spread the batter evenly into the prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23 to 27 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
09 - Allow 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. Drizzle over cooled blondies.
11 - Lift blondies from the pan using parchment overhang, slice into 16 squares, and serve.

# Expert Tips:

01 -
  • The blondies stay chewy in the center while the edges crisp up just enough to give you texture in every bite.
  • White chocolate drizzle on top feels fancy but takes barely five minutes and transforms the whole dessert.
  • They're foolproof even if you've never made blondies before—no complicated techniques, just good ingredients folded together.
02 -
  • Don't skip cooling the melted butter before mixing it with eggs—warm butter can scramble them and change the whole texture, something I learned the hard and eggy way.
  • Room temperature eggs matter more than you'd think, so pull them out of the fridge while your oven preheats and you'll notice the batter comes together smoother and more evenly.
  • White chocolate can seize instantly if it touches even a tiny drop of water, so make sure your bowl and spatula are completely dry before melting.
03 -
  • If your white chocolate is still thick after melting, add the tiniest bit more coconut oil and stir—a teaspoon goes a long way.
  • For a festive twist, chop a small handful of different colored candy pieces and layer them throughout the batter instead of just using Cadbury Mini Eggs.
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