Easter Blondies with Cadbury Mini Eggs


Prep time: 10 minutes
Bake time: 20 minutes
Serving size: 15 blondies

When I think of Easter baking, I think of two types of baked goods: family recipes and Easter themed goodies. Last year I went with the family recipe – Italian Easter Bread. This year I’m going fun. A simple recipe that people will go crazy for. Enter Cadbury mini eggs.

Everybody knows that Cadbury wins Easter. Their delicious chocolate candies are just that – delicious. Personally, I’m a mini egg girl. You don’t want to leave me alone with a bag. At least not if you want some too. My husband is a Cadbury cream egg guy, which means the mini eggs are all mine. Thank you, Easter bunny. In any case, Cadbury laced baked goods is really where it’s at. And that’s where we, my friends, are headed with this recipe. Its a basic blondie recipe* with a twist – add a bag full of mini eggs. Now the magic is that the mini eggs do not melt into the blondie when they bake. They get just a little bit softer so you can bite right into the blondie and still get that delicious mini egg crunch. Here’s some math for you. Last weekend I made 15 blondies. I had four guests. We ate 12 of them. The next day, I ate three more (oops). Fifteen blondies, five people, two days. I’m not that good at math, but I’m pretty sure that means these are delicious.

*The base recipe is adapted from a white chocolate candy corn blondie recipe I found last year and just about died. I ate way too many of those, too. So I decided to adapt that recipe to create larger portions (no brainer) and swapped out the white chocolate/candy corn for easter candy.

1 1/2 sticks butter
1.5 eggs, at room temperature (literally just crack the second egg into a bowl, whisk it, and pour half the mixture into the blondie recipe)
1.5 C brown sugar
1 1/2 tsp vanilla
1.5 C all-purpose flour
1 bag of mini eggs


1. Heat oven to 350 degrees.

2. Melt the sticks of butter in a microwaveable bowl on high for 30 seconds. If additional time is necessary, heat in 15 second increments so the butter doesn’t explode. If your butter comes out piping hot, let it cool down a bit so that it doesn’t cook the egg. You shouldn’t run into this problem if you heat in 15 second increments.

3. Combine butter with eggs, brown sugar, and vanilla. Kind of looks like caramel, doesn’t it? Tastes just as good in the end…

Step 2

4. Add flour. Then add mini eggs.

Step 4

5. Line a 13 x 9 inch pan with tin foil and grease/spray it. Spread the batter evenly. Couple of tips regarding this – (1) the eggs will likely stick out of the batter because of how big they are. Don’t worry, the batter will rise and the eggs bake right into the blondies; (2) the batter will need to be spread quite thin to cover the whole pan. This is ok – the batter will rise and you will have end up with nice sized blondie.

Spread out

6. Cook for 18-20 minutes, or until a toothpick comes out clean. Let the blondies rest until fully cooled before cutting. Honestly I waited over an hour because I was doing other things, so I’m not entirely sure how quickly you could cut it. I would say no less than 30 minutes.


Easter Cover 3

Try not to eat them all in a weekend. Devour with no regrets. Or just call me, and I’ll come eat them for you. Confession time…I’ve actually been snacking on a bag of mini eggs while I wrote this. Thank God I actually enjoy running.

Hungry for more? Explore Lawyer in the Kitchen!

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