If you’re looking for an easy Easter dessert recipe, look no further. These Easter blondies are a fun and festive way to celebrate Easter. The Cadbury mini eggs add a pop of color and texture to the blondies, and the recipe is quick and easy to follow.
These buttery blondies are soft and chewy, everything you could want in typical blondie bars, but they’re loaded with Cadbury mini eggs to make then an extra delicious treat for Easter baking. The whole family will love these festive Easter blondies.
Blondies are typically made with white chocolate chips, which are absolutely delicious. However, to make them a bit more festive for the Easter holidays, mini Cadbury eggs are added to the blondie batter and to the top of the blondies. These pretty pastel candies are not only adorable on the blondies, but they’re delicious, too!
You’ll love this easy blondie recipe because:
Here’s what you’ll need:
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- Flour – All-purpose flour works best for this recipe as it provides the perfect texture for the blondies.
- Cornstarch – Cornstarch is used in this recipe to make the blondies soft and tender.
- Baking Powder – Baking powder is added to the mixture to help the blondies rise and become fluffy.
- Salt – Salt is added to the mixture to enhance the flavors of the other ingredients and balance the sweetness of the brown sugar and Cadbury mini eggs.
- Melted Butter – Melted butter adds moisture and flavor to the blondies. Be sure to use unsalted butter so you can control the amount of salt in the recipe.
- Brown Sugar – Brown sugar gives the blondies their rich, caramel-like flavor and also helps keep them moist.
- Egg – The egg helps bind the ingredients together and gives the blondies structure. I used a large egg in this recipe, which is about 50g. If you use a different size egg, you will need to measure it out to get the same results I did.
- Egg yolk – The extra egg yolk helps make the blondies richer and chewier.
- Vanilla Extract – Vanilla extract adds a warm and comforting flavor to the blondies. I recommend using pure vanilla extract and not imitation vanilla.
- Cadbury mini eggs – Cadbury mini eggs are the star of this recipe, adding a pop of color and a sweet, chocolatey crunch to the blondies. If you haven’t had them before, they are chocolate egg-shaped candies that have a sugar coating around them. You can use any type of chocolate eggs or candy in this recipe if Cadbury mini eggs are not available. This is a great way to use leftover Easter candy, too!
These Easter brownies are very easy to make with a few simple ingredients. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make these chewy blondies perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Yes, you can use any type of candy or chocolate in this recipe. Some great alternatives to Cadbury mini eggs include M&Ms, Reese’s Pieces, Reese’s Peanut Butter Cup Eggs or chopped up chocolate bars.
Yes, you can make these blondies ahead of time and store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Yes, you can double the recipe to make a larger batch of blondies. Just be sure to use a 9×13-inch baking dish when doubling the recipe.
Yes, you can make this recipe gluten-free by using a gluten-free flour blend in place of the all-purpose flour. I like the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag (not the red bag). Be sure to check that all of the other ingredients you are using are also gluten-free.
The blondies are done baking when the edges are golden brown and a toothpick inserted into the center comes out clean. Be sure not to overbake the blondies as they will continue to cook slightly as they cool.
Storage: Store the Easter blondies in an airtight container at room temperature for up to 3 days for optimal texture.
Freezer Option: To freeze the Easter blondies, wrap them tightly in plastic wrap and place them in a freezer-safe container. They will keep for up to 3 months in the freezer.
Thawing: To thaw, let them sit at room temperature for about an hour until they are soft and chewy.
- 1 ¼ cups all purpose flour, 150g
- 2 tablespoons cornstarch, 16g
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup butter, melted (113g)
- 1 cup brown sugar, packed (200g)
- 1 large egg, room temperature (50g)
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup Cadbury mini eggs, divided (190g)
- Preheat the oven to 325F. Line a 8×8-inch square baking dish with parchment paper. Spray with non-stick cooking spray. Set aside.
- In a medium mixing bowl, add the flour, cornstarch, baking powder, and salt. Whisk to combine. Set aside.
- In a large mixing bowl, add the melted butter and brown sugar. Mix until combined and smooth.
- Add the egg, egg yolk, and vanilla extract. Mix until combined.
- Gradually add in the dry ingredients, mixing until no more streaks of flour remain.
- Roughly chop 3/4 cup of the cadbury mini eggs, leaving the remaining 1/4 cup for later.
- Stir in the chopped mini eggs until thoroughly distributed.
- Pour the blondie batter into the prepared baking dish. Spread with a spatula or knife to smooth out the top. Top with the remaining whole mini eggs.
- Bake at 325F for 25-29 minutes, until the edges are browned and a toothpick inserted into the center comes out with moist crumbs. If it comes out with dry crumbs, the blondies are over baked. If it comes out with wet batter, they need more time to bake.
- Let the blondies cool in the pan for at least 15 minutes before removing to a cutting board to slice into squares.
- Be sure to chop the Cadbury mini eggs into small pieces before adding them to the batter for even distribution.
- Do not overmix the batter as it can result in tough, dense blondies.
- Let the blondies cool completely in the pan before cutting to prevent them from falling apart.