Easter Cadbury Mini Egg Blondies
User Reviews
5.0
42 reviews
Excellent
Easter Cadbury Mini Egg Blondies
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These Easter Cadbury Mini Eggs Blondies are chewy milk chocolate chip cookie bars filled with mini Cadbury eggs. These are the best mini egg blondies!
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Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk chocolate chips
- 1 cup Easter Mini Eggs (Cadbury or Lindt)
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Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 or 9 x 9 baking pan with parchment paper and press into the edges.
- Cream together softened butter, brown sugar, and sugar for about 3 minutes or until creamy, light and fluffy. You can do this with a stand mixer, like a Kitchenaid or hand mixer. You can also mix these Easter blondies by hand...just mix them long enough to dissolve the sugars.
- Add egg and vanilla extract and mix until combined. Fold in flour, cornstarch, baking soda, and salt. Fold in milk chocolate chips and mini eggs until combined.
- Press cookie dough into the pan. If you want a thicker blondie, use an 8-inch pan. In the photos above, I used an 8-inch baking pan. May press extra Cadbury mini eggs into the top of the cookie dough before baking.
- Bake for 18-22 minutes or until the edges start to turn a light golden color. The blondies are meant to be chewy in the center so it is better to underbake rather than overbake. The cookies will be set up after being removed from the oven.
- Cut into squares. See the tips below for cutting the Easter blondies.
Equipments used:
Notes
- How to cut blondie bars:
- If you want the mini eggs to stay together, I suggest hand-mixing the chocolate eggs into the dough. If you want the mini eggs to break up a little, you can use your hand mixer or Kitchenaid.
- Use a plastic knife to cut into the dessert bars. The plastic glides through the blondies without tearing or giving a jagged edge. It works like a charm!
- Use a knife dipped into hot water (and wiped off with a paper towel). This helps to glide through the dessert bars.
- Butter -- use unsalted or salted butter in this recipe. If you use salted butter, reduce salt by 1/4 teaspoon.
- Vanilla Extract -- my go-to vanilla extract for baking is Nielsen-Massey Vanilla Extract.
- Milk Chocolate Chips -- my favorite milk chocolate chip brand is Guittard.
- Mini Eggs -- look for hard shell milk chocolate-filled candies called Cadbury Mini Eggs or Lindt Mini Eggs
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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