Cadbury Egg Blondies White (Print Version)

Golden blondies with Cadbury Mini Eggs and white chocolate drizzle—chewy, sweet, and ideal for festive moments.

# 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

# Steps to Follow:

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 the chopped Cadbury Mini Eggs, reserving a few for topping if desired.
07 - Spread the batter evenly into the prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23 to 27 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
09 - Allow blondies to cool completely in the pan on a wire rack.
10 - Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over cooled blondies.
11 - Lift blondies from the pan using parchment overhang, slice into 16 squares, and serve.

# Additional Tips::

01 -
  • They're ridiculously simple to make but look impressive enough to bring to a potluck without anyone knowing they took just 45 minutes.
  • That perfect texture—chewy in the middle, slightly crispy at the edges—keeps them interesting with every bite.
  • Cadbury Mini Eggs do the heavy lifting on flavor, so you don't need fancy add-ins unless you want them.
02 -
  • Don't skip cooling the melted butter—pouring hot butter over room-temperature eggs will cook them, and you'll end up with sweet scrambled egg flavor creeping through your blondies.
  • Baking time is personal to your oven; a glass pan bakes faster than metal, and altitude changes everything—the toothpick test is your real timer, not the clock.
03 -
  • Let your eggs sit on the counter for 30 minutes before baking—room temperature ingredients mix more evenly and create a smoother batter texture.
  • That white chocolate drizzle sets faster if you work in a cool kitchen; on a hot day, let it firm up in the fridge for five minutes before slicing.
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