Cadbury Easter Mini Egg Blondies

These cadbury easter egg blondies are the kind of treat you take one bite of and instantly know you're going back for more. They're super chewy, buttery, and packed with rich brown sugar flavor, making this the perfect recipe to ring in Spring!

Loaded with mini Cadbury chocolate eggs, they're the perfect mix of gooey, chocolatey, and just plain irresistible. Honestly, just make two batches while you're at it!

Tips and Key Reminders

1. In my very first test of this recipe, I added WAYYY too many Cadbury mini eggs into the batter and it resulted in sunken-in blondies. Although they tasted delish (I mean what's not to love right?), they were a little underbaked because the batter became too heavy and wet. All this to say, just add the correct amount of mini chocolate eggs written in the RECIPE CARD. You could add a few more to the top of the bake.
2. I didn't add in any extra chocolate chips, but you can definitely include them if you want to make these extra gooey and chocolatey.
3. Do not over-mix the batter. If you over-mix it will work the gluten too much in the flour, causing the dough to become dense and tough. We want chewy and moist! My trusty tip is to switch to a sturdy rubber spatula to fold in the dry ingredients and the mini eggs. Works like a charm!
4. Use Melted Butter for a Chewy Texture. Melted butter (rather than softened) gives blondies their signature chewy texture and rich flavor. Let it cool slightly before mixing with sugar to avoid scrambling the eggs.
5. Bake the blondies until they set, do not over bake. Meaning, if you are nervous that the timing is too much or too little, trust the process, as the blondies will continue to bake and settle as they cool down.

Important Ingredients

1. Eggs - Room temperature eggs help to combine the other ingredients well and yields a smooth texture. Eggs also help with the chew and fluff-factor of the blondies.
2. Butter - Melted butter in brownies always makes for a chewier, velvety texture. Blondies, in my opinion, are meant to be soft and chewy.
3. Sugar - The combination of granulated (or cane) sugar and light brown sugar help to give the blondie recipe structure and aid in the mouthfeel.
4. Vanilla -  We always use a little vanilla extract or vanilla paste in baking to bring out other flavors of all of the ingredients.
5. Baking Soda - Our leavening agent. Baking soda helps the rise and the spread of the blondies.
6. Baking Salt - Salt in baked goods tend to help balance out the sweetness. If you use salted butter, you may not wait to add more salt, but if you use unsalted butter, adding in the salt here makes a world of a difference.
7. All Purpose Flour - After all my years of baking and learning from my mistakes, I've come to learn that flour is not only important for the base of the recipe, but it does in fact help with making the cookies (or blondies in this case), chewy!
8. Mini Cadbury Eggs - The chocolate that's being used in these blondies comes from the filling of the Cadbury eggs. You can chop them in half or throw them in whole, but just remember as I said above, too many mini eggs will weigh down the batter. YOU HAVE BEEN WARNED!

Simple Swaps and Substitutions

• Swap out the brown sugar for full cane if you don't like brown sugar (Although the brown sugar will add to the chew factor).
• Opt for plant-based butter that melts instead of regular cow's butter.
• If you want to make this gluten free, use a trusted 1:1 gluten free flour like Bob's Red Mill or Primal Palate.