Cadbury Egg Blondies White (Printer-friendly)

Golden blondies packed with Cadbury Mini Eggs and drizzled with creamy white chocolate.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and cooled
05 - 1 1/2 cups light brown sugar, packed
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract

→ Add-Ins and Topping

08 - 1 cup Cadbury Mini Eggs, roughly chopped
09 - 1/2 cup white chocolate chips
10 - 1 teaspoon coconut oil or neutral oil

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
04 - Beat in eggs one at a time, then add vanilla extract and mix until combined.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving a few for topping. Spread batter evenly into prepared pan and sprinkle reserved Mini Eggs on top.
07 - Bake for 23 to 27 minutes, or until edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
08 - Allow blondies to cool completely in the pan on a wire rack.
09 - Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
10 - Drizzle melted white chocolate over cooled blondies. Lift blondies from pan using parchment overhang, slice into 16 squares, and serve.

# Expert Advice:

01 -
  • They're foolproof to make, even if you've never baked a blondie before, and the whole process takes less than an hour from start to finish.
  • The Cadbury eggs soften into pockets of creamy, sweet chocolate throughout the bars instead of staying hard, creating this magical texture that feels indulgent but tastes lighter than you'd expect.
  • They stay soft and chewy for days when stored properly, making them perfect for lunchboxes or bringing to gatherings without any last-minute stress.
02 -
  • White chocolate can seize and become grainy if it gets too hot, so those 20-second microwave intervals aren't lazy—they're essential to keeping your drizzle silky instead of lumpy.
  • If your blondies spread too thin or bake unevenly, your pan might be smaller than 9x9 inches, so double-check before you pour the batter in.
  • Chopping the Cadbury eggs by hand rather than processing them keeps the chocolate pieces visible and chewy instead of turning into a muddy chocolate powder throughout the bars.
03 -
  • Let your butter cool to room temperature after melting, or it'll cook your eggs and create a grainy texture instead of a smooth batter.
  • Don't skip the parchment paper overhang—it's the difference between lifting out a perfect slab and scraping broken pieces from the corners.
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