Cadbury Mini Egg Blondies – A Sweet Spring Treat! 

Soft, chewy, and loaded with melty chocolate and crunchy Cadbury Mini Eggs, these blondies are the perfect springtime dessert. Whether you’re making them for an Easter gathering, a bake sale, or just because, they’re sure to be a crowd favorite!

 Ingredients:

½ cup (1 stick) butter, softened
¾ cup brown sugar, packed
¼ cup white sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp cornstarch (for extra chewiness!)
½ tsp baking soda
½ tsp salt
½ cup milk chocolate chips
1 cup Cadbury Mini Eggs, roughly chopped (save some whole for topping!)

Directions:

Step 1: Prep the Pan & Oven

 Preheat oven to 350°F (175°C).
Line an 8”x8” or 9”x9” baking pan with parchment paper, pressing it into the edges for easy removal later.

Step 2: Cream the Butter & Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar using a hand mixer or stand mixer. Beat for about 3 minutes until the mixture is light, fluffy, and creamy. (This step is key for a soft texture!)

Step 3: Add Wet & Dry Ingredients

Mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix!

Step 4: Fold in the Chocolate Goodness

Gently fold in the milk chocolate chips and chopped Cadbury Mini Eggs using a spatula.
The dough will be thick—this is normal!

Step 5: Press & Decorate

Press the cookie dough evenly into the prepared pan.
If you want an extra festive touch, press a few whole Cadbury Mini Eggs on top before baking.

Step 6: Bake to Perfection

Bake for 18-22 minutes or until the edges start to turn light golden brown.
Blondies should be slightly underbaked in the center for the best chewy texture! They will firm up as they cool.

Step 7: Cool & Cut

Let the blondies cool in the pan for at least 10 minutes before lifting them out with the parchment paper.
Use a warm knife (run it under hot water & dry it) to slice into 12-16 squares.

Tips for the Best Blondies:

For a thicker blondie: Use an 8”x8” pan instead of 9”x9”.
For extra gooeyness: Slightly underbake & let them set up as they cool.
For easy cutting: Let them cool completely before slicing—this helps prevent crumbling.
Want them even more chocolatey? Drizzle melted white or dark chocolate on top after baking!

Variations & Add-Ins:

Swap the Chocolate: Try white chocolate chips or dark chocolate chunks instead of milk chocolate.

Coconut Lovers: Add ¼ cup shredded coconut to the batter for a tropical twist.

Salty-Sweet Twist: Sprinkle a pinch of flaky sea salt on top right after baking—it enhances the chocolate flavor!

Colorful Fun: Mix in pastel M&Ms along with the Cadbury Mini Eggs for a pop of color!

How to Serve & Store:

Serving: These blondies are amazing warm with a scoop of vanilla ice cream! 

Storage: Keep them in an airtight container at room temperature for up to 4 days or refrigerate for a week.

Freezing: Wrap individual blondies in plastic wrap & freeze for up to 3 months. Let them thaw at room temp before enjoying!

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