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Easter Cadbury Mini Egg Blondies Recipe

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These Easter Cadbury Mini Egg Blondies are a festive, chewy treat loaded with milk chocolate chips and colorful mini eggs, perfect for spring celebrations.

Ingredients

Units Scale

Ingredients

  • 1/2 cup Butter
  • 3/4 cup Brown Sugar
  • 1/4 cup Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Flour
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Milk Chocolate Chips
  • 1 cup Easter Mini Eggs ((Cadbury or Lindt))

Instructions

  1. Preheat and prepare pan: Preheat oven to 350 degrees. Line an 8 x 8 or 9 x 9 baking pan with parchment paper and press into the edges.
  2. Cream butter and sugars: Cream together softened butter, brown sugar, and sugar for about 3 minutes or until creamy, light and fluffy. You can do this with a stand mixer, like a Kitchenaid or hand mixer. You can also mix these Easter blondies by hand…just mix them long enough to dissolve the sugars.
  3. Add egg and mix: Add egg and vanilla extract and mix until combined. Fold in flour, cornstarch, baking soda, and salt. Fold in milk chocolate chips and mini eggs until combined.
  4. Press dough into pan: Press cookie dough into the pan. If you want a thicker blondie, use an 8-inch pan. In the photos above, I used an 8-inch baking pan. May press extra Cadbury mini eggs into the top of the cookie dough before baking.
  5. Bake: Bake for 18-22 minutes or until the edges start to turn a light golden color. The blondies are meant to be chewy in the center so it is better to underbake rather than overbake. The cookies will be set up after being removed from the oven.
  6. Cut and serve: Cut into squares. See the tips below for cutting the Easter blondies.

Notes

    Find it online: https://yumfoodusa.com/easter-cadbury-mini-egg-blondies-recipe/