These Cadbury Mini Egg Blondies are delicious, soft, and chewy brown sugar cookie bars that are loaded with Cadbury mini eggs – for an amazing Easter treat!
One of my favorite things about Easter is all the yummy Easter candies. I love Reeses Peanut Butter Eggs, Starburst Jelly Beans, and of course Cadbury Mini Eggs. Why do candies taste so much better when they are egg shaped?
These cadbury mini egg blondies are delicious cookie bars that are loaded with rich and creamy Cadbury Mini Eggs for a perfect chocolatey crunch. They’re soft and chewy and so delicious. Perfect for an Easter dessert.
They’re so easy to make, and fun to serve for a special occasion!
How to make Cadbury Mini Egg Blondies?
You make Cadbury Mini Egg Blondies like most other cookie and cookie bar recipes. You’ll mix together the butter and sugars in a large bowl till they’re nice and creamy. Then add in the eggs, and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt and then fold the dry mixture into the wet mixture to make a nice soft dough. Then fold some of the mini eggs in to the batter.
Then spread the batter into your prepared 9×12 pan. The batter is quite sticky, so you may need a silicone spatula to help it spread evenly. Then top the dough with more of the mini eggs.
Bake the cookie bars until the top is nice and golden and a toothpick inserted into the middle of the bars comes out clean. Remove the pan from the oven and add even more mini eggs to the top of the cookie bars. Let them cool completely then slice them up and enjoy.
Tips for Making Cadbury Mini Egg Blondies:
- Blondies are always a little gooey, and that makes them extra delicious. Don’t overbake them!
- Store any leftover bars in an airtight container for up to 4 days at room temperature.
- You can also freeze the bars by wrapping them individually in plastic wrap, then putting those into a freezer safe container. They will be good in the freezer for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
- You can sub out the Cadbury Mini Eggs for some spring colored M&Ms, or even white chocolate or chocolate chips if its not Easter time.
These Cadbury Mini Egg Blondies are one of my favorite Easter treats. They are such yummy cookie bars, but in almost every bite you also get a delicious bite of a creamy milk chocolate egg.
These blondies are a dessert the whole family will love! They’re perfect for enjoying at a spring potluck, or as a dessert after Easter dinner. I’ll be honest, I love them all year long!
Looking for more Easter Desserts?
- Easter Bunny Cookies
- Easy Carrot Cake
- Peeps Smores
- Chow Mein Birds Nest Cookies
- Mini Easter Cheesecakes
- Easter Muddy Buddies
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Mini Cadbury Egg Blondies
- 1 cup butter (2 sticks, melted and slightly cooled)
- 1 cup brown sugar (packed)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 TBS vanilla
- 2 cups flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups cadbury mini eggs
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper, and spray with nonstick spray. Set it aside.
- Whisk together the butter and sugars in a large bowl until fully combined.
- Add in the eggs, one at a time, and the vanilla extract and mix until combined.
- In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, and fold them together, just until combined.
- Pour in 1/2 cup of the Cadbury mini eggs , and fold them into the mixture.
- Pour the batter into the prepared pan and spread evenly using a rubber spatula.
- Sprinkle another 1/2 cup of Cadbury eggs over the top of the batter.
- Bake for about 28 to 30 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven and press the last 1/2 cup of Cadbury mini eggs into the top of the cookie bars.
- Allow to cool slightly, then remove from the pan and slice them up.
These cadbury mini egg blondies were first posted on March 28, 2013. The photos and text were updated for clarity on March 21, 2021.