0 from 3 votes
Easter Blondies with Cadbury Mini Eggs
These Cadbury Mini Egg Easter Blondies are the best way to bake with everybody's favorite Easter candy! Rich milk chocolate with a crunchy candy shell are the perfect mix-in for our favorite browned butter blondie recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16 servings
Calories: 290 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup salted butter (170g)
- 1 cup light brown sugar (200g)
- 1/4 cup granulated sugar (50g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour (188g)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Cadbury Mini Eggs coarsely crushed
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking sheet with a parchment paper sling. Place Cadbury mini eggs in a ziploc bag and pound with a rolling pin a few times to break them up.
- Place butter in a small saucepan and cook over medium heat, stirring frequently, until brown bits appear at the bottom of the pan, about 4-5 minutes. The butter will melt, then foam first, then start to smell nutty and you will notice that it is browning. Be careful because the butter can go from browned to burnt quickly, so don't leave the stove during this process. Remove the pan from the heat and let the browned butter cool for 5 minutes.
- Add browned butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer until combined.
- Add eggs and vanilla extract. Beat again for 2-3 minutes until lightened and fairly thick.
- Add flour, baking powder, and salt. Mix on medium-low speed just until combined.
- Stir in crushed Cadbury mini eggs and chocolate chips. Transfer the batter to the prepared pan and spread in an even layer.
- Bake for 30-35 minutes until golden brown on top. Cool completely before slicing into squares.
Cup of Yum
Notes
- Storage: Allow the blondies to cool completely. Transfer the blondie squares to an airtight container for 2-3 days at room temperature. I don't recommend making them any earlier than that because they tend to start to go stale after that unless you freeze them for longer term storage.
- Freezing: You can freeze the blondies for up to 2 months. Let them cool completely, then wrap in plastic wrap and store in an airtight container or resealable bag in the freezer. Let thaw on the counter completely before enjoying.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
46mg
(15%)
Sodium
182mg
(8%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
328IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 182mg | 8% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.