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Blondies bars with chopped Cadbury mini eggs inside

Cadbury Mini Egg Blondies

Cadbury Mini Egg Blondies are soft, chewy, buttery, and loaded with everyone's favorite Cadbury mini egg chocolate candy!
Course Dessert
Cuisine American
Keyword blondies, cadbury mini egg blondies, cadbury mini eggs, easter recipe, easter treats
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 20 blondie bars
Calories 262kcal
Author Jessica


  • 2 cups + 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) butter melted & cooled
  • cups light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup roughly chopped Cadbury Mini Eggs
  • ¼ cup mini chocolate chips


  • Heat oven to 350°. Spray a 9x13 baking pan with cooking spray and then line with parchment paper. The cooking spray will help the parchment paper stay in place. Or, just use cooking spray, or line the pan with tin foil and spray it lightly. 
  • In a small mixing bowl combine flour, salt, and baking soda. Stir with a whisk to break up clumps. Set aside for later use.
  • In a bowl, or bowl of a stand mixer, combine melted and slightly cooled butter and brown sugar. Blend together until combined. This will take 1-2 minutes. Make sure the butter is blended well and the batter should appear lighter in color.
  • Add in 1 egg and then blend. Add the other egg and vanilla extract and blend together until combined.
  • Add in the flour mixture and mix on low speed until combined and no flour pockets remain in the batter. Add the chopped Cadbury Mini Eggs and mini chocolate chips. Stir to combine.
  • Dump batter into the prepared pan and spread out evenly. Sprinkle additional Cadbury Mini Eggs on top and gently press down.
    * It's helpful to dump the batter all over the pan, rather than one pile in the middle, it will make spreading it easier in the pan.
  • Bake for 21-26 minutes. The edges will be a light golden brown and be "wrinkly" and the middle will look pale. Let cool completely in pan (at least 1 hour).
  • Don't try to rush the cooling time or else they will not cut well at all. Store leftovers, covered, at room temperature.


Melted & Cooled Butter Tip : Place the unwrapped butter into a microwave-safe bowl, I use a glass measuring cup, and microwave for 45 seconds. When it's done there will be half melted butter and half soft formed butter. Take a fork and stir it until it's all melted, smooth and combined. Now you have metaled butter that is not too hot. You can use it immediatley. 
Switch it up : Use dark chocolate Cadbury mini eggs OR use the shimmery Cadbury mini eggs for something different. 


Calories: 262kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 187mg | Potassium: 46mg | Fiber: 1g | Sugar: 24g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg