Cadbury Egg Blondies White (Print View)

Golden, chewy blondies with Cadbury Mini Eggs and smooth white chocolate drizzle for sweet treats.

# Components:

→ 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 & Topping

08 - 1 cup Cadbury Mini Eggs, roughly chopped
09 - 1/2 cup white chocolate chips
10 - 1 teaspoon coconut oil or neutral oil

# Directions:

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 dry ingredients into wet mixture until just combined. Do not overmix.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving some for topping if desired.
07 - Spread batter evenly into prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23-27 minutes until edges are golden and toothpick inserted in center comes out with few moist crumbs.
09 - Allow blondies to cool completely in pan on wire rack.
10 - Melt white chocolate chips with coconut oil in microwave-safe bowl in 20-second intervals, stirring until smooth.
11 - Drizzle melted chocolate over cooled blondies. Lift from pan using parchment overhang, slice into 16 squares, and serve.

# Expert Advice:

01 -
  • Easy to make with simple pantry staples and minimal prep time
  • Perfectly chewy texture with golden edges and a soft center
  • Loaded with festive Cadbury Mini Eggs for a fun Easter twist
  • Beautiful white chocolate drizzle adds elegance and extra sweetness
  • Great for sharing at parties, potlucks, or family gatherings
  • Kid-friendly and customizable with your favorite add-ins
02 -
  • Use room temperature eggs for better incorporation and a more uniform texture
  • Don't overbake—slightly underdone blondies will firm up as they cool and stay chewy
  • Chop Cadbury eggs into varied sizes for interesting texture throughout
  • Store in an airtight container at room temperature for up to 4 days
  • For cleaner slices, wipe your knife between cuts or use a plastic bench scraper
  • Make ahead and freeze undrizzled blondies for up to 3 months; thaw and drizzle before serving
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