Cadbury Egg Blondies

Why You’ll Love This Recipe

• A fun and festive way to enjoy Cadbury Eggs

• Buttery, soft, and chewy texture

• No mixer needed—super easy to make

• Great for Easter parties, bake sales, or gifting

• Customizable with other candies or add-ins

• One-bowl recipe for easy cleanup

• Kid-approved treat

• Can be made ahead and stored easily

• Freezer-friendly

• Always a crowd-pleaser

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Brown sugar

• Granulated sugar

• Unsalted butter (melted)

• Eggs

• Vanilla extract

• Baking powder

• Salt

• Mini Cadbury Eggs (crushed or halved)

• White chocolate chips (optional)

Directions

1. Preheat your oven to 350°F (175°C).

2. Line an 8×8-inch or 9×9-inch baking pan with parchment paper.

3. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.

4. Add in eggs and vanilla extract; mix until smooth.

5. Stir in flour, baking powder, and salt until just combined.

6. Fold in crushed mini Cadbury Eggs and white chocolate chips if using.

7. Pour the batter into the prepared pan and spread evenly.

8. Press a few extra Cadbury Egg pieces on top for decoration.

9. Bake for 25–30 minutes or until the edges are golden and a toothpick comes out with a few moist crumbs.

10. Cool completely before slicing into squares.

Servings and timing

Makes about 12 blondies.
Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Easter candy mix: Swap in chopped chocolate eggs, M&Ms, or jelly beans.

• Chocolate swirl: Drizzle melted chocolate on top before baking.

• Nutty twist: Add chopped walnuts or pecans for crunch.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Double chocolate: Add cocoa powder for a chocolate blondie base.

• Cadbury Creme Egg version: Chop larger Creme Eggs and gently swirl into the batter.

• Salted blondies: Sprinkle sea salt flakes on top before baking.

Storage/Reheating

Store blondies in an airtight container at room temperature for up to 4 days.
To keep them soft longer, add a slice of bread to the container.
Reheat individual squares in the microwave for 10–15 seconds for a warm, gooey texture.
To freeze, wrap each blondie in plastic wrap and store in a zip-top freezer bag for up to 2 months. Thaw at room temperature or microwave before serving.

FAQs

Can I use full-size Cadbury Eggs?

Yes, chop them into smaller pieces so they distribute evenly throughout the blondies.

Can I make this recipe in a larger pan?

You can double the recipe and bake in a 9×13-inch pan; adjust baking time accordingly.

Do I need to crush the Cadbury Eggs?

Crushing helps them blend better into the batter and makes slicing easier, but you can also halve them for a chunkier look.

Can I use dark brown sugar?

Yes, it will add a deeper molasses flavor and extra chewiness.

Why are my blondies dry?

They may have been overbaked—watch for the edges to be golden with a soft center.

Can I make these dairy-free?

Use plant-based butter and dairy-free chocolate candies to adapt the recipe.

How do I cut blondies neatly?

Let them cool completely and use a sharp knife cleaned between cuts.

Can I add frosting?

Yes, a simple vanilla or cream cheese frosting can be spread over the cooled blondies.

Are blondies supposed to be gooey in the center?

Yes, they should be soft and slightly gooey—don’t overbake for best texture.

Can I make the batter ahead of time?

It’s best to bake immediately, but you can refrigerate the batter for a few hours if needed.

Conclusion

Cadbury Egg Blondies are a delightful twist on a classic dessert, bringing seasonal charm and irresistible sweetness to your table. Whether you’re baking them for Easter, a springtime gathering, or just to satisfy your sweet tooth, these blondies are as easy as they are delicious. Once you try them, they’ll become a yearly tradition.

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