Easter Cadbury Mini Egg Blondies
User Reviews
5
Easter Cadbury Mini Egg Blondies
Description
The Easter Cadbury Mini Egg Blondies blend a classic blondie base with milk chocolate chips and colorful mini egg candies specific to the Easter season. The recipe uses a combination of brown and granulated sugar creamed with butter to create a light, fluffy batter. Adding cornstarch helps provide a soft, tender crumb, while baking soda and salt balance the sweetness. Mixing in both milk chocolate chips and mini eggs produces a mixture of creamy chocolate and crisp candy textures throughout the blondie.
These blondies bake in an 8- or 9-inch pan until the edges turn a delicate gold while the middle remains chewy. This texture contrast is encouraged by slightly underbaking, and the bars are best cut with a plastic knife or a knife warmed in hot water to maintain clean edges and keep the mini eggs intact.
The recipe is suitable for Easter gatherings and can be adjusted by pressing extra mini eggs on top for decoration. Using unsalted or salted butter affects the salt in the recipe and can be adjusted accordingly. Vanilla extract enhances the overall flavor, and high-quality milk chocolate chips are recommended for the best taste.
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 mini egg candy Cadbury or Lindt, Easter
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.
Notes
- To keep mini eggs intact, fold them into the dough by hand rather than mixing with a hand or stand mixer.
- Cut blondies using a plastic knife or a knife dipped and wiped in hot water for clean edges without tearing.
- Using unsalted butter means adding the full salt amount; if using salted butter, reduce the salt by 1/4 teaspoon.
- Choose good-quality vanilla extract and milk chocolate chips for improved flavor.
- Press extra mini eggs atop the dough before baking for a festive look.
User Reviews
Overall Rating
5
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