Cadbury Egg Blondies White (Printable)

Golden chewy blondies packed with Cadbury Mini Eggs and topped with a white chocolate drizzle.

# What You'll Need:

→ 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 for drizzle
10 - 1 teaspoon coconut oil or neutral oil for melting chocolate

# How to Make It:

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 a few for topping if desired.
07 - Spread batter evenly into prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23 to 27 minutes, or until edges are golden and a toothpick inserted into center comes out with just a few moist crumbs.
09 - Allow blondies to cool completely in pan on a wire rack.
10 - Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over cooled blondies.
11 - Lift blondies from pan using parchment overhang, slice into 16 squares, and serve.

# Expert Suggestions:

01 -
  • They're indulgent but come together in under an hour, so you can satisfy that sweet craving without overthinking it.
  • The burst of chocolate from the Mini Eggs feels like a tiny surprise in every bite, making them feel more special than they actually are to make.
  • That white chocolate drizzle looks bakery-beautiful but requires absolutely zero piping skills or fancy equipment.
02 -
  • Overmixing the batter after adding flour is the number one way to end up with a dense, cake-like result instead of those chewy, tender blondies everyone wants.
  • Taking the time to let them cool completely in the pan makes slicing dramatically easier and prevents them from falling apart or looking crumbly on the edges.
03 -
  • Letting eggs come to room temperature and making sure your melted butter has cooled slightly prevents curdled, streaky batter that bakes unevenly.
  • The parchment paper overhang trick is a game changer—you can lift the entire slab cleanly from the pan without a single crumb sticking to the corners.
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