Cadbury Egg Blondies Drizzle (Printable)

Soft, chewy blondies filled with Cadbury Mini Eggs topped with white chocolate drizzle.

# 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 Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides 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 dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving a few pieces for topping if desired.
07 - Spread batter evenly into prepared pan. Sprinkle reserved Mini Eggs over surface.
08 - Bake for 23 to 27 minutes, until edges are golden and a toothpick inserted in center comes out with just a few moist crumbs.
09 - Allow blondies to cool fully in pan on a wire rack before adding drizzle.
10 - Melt white chocolate chips with coconut oil in microwave-safe bowl using 20-second intervals, stirring until smooth.
11 - Drizzle melted white chocolate over cooled blondies. Lift from pan using parchment overhang, slice into 16 squares, and serve.

# Expert Tips:

01 -
  • They're chewy on the inside, crispy on the edges, and require basically zero special skills to pull off.
  • The white chocolate drizzle makes them look fancy enough to gift but taste like the easiest indulgence you'll ever make.
  • Cadbury Mini Eggs are only around for a few months, so this recipe finally gives you a reason to hoard them without guilt.
02 -
  • The line between perfectly chewy and slightly underbaked is thinner than you think; pull them out at 24 minutes the first time and adjust from there based on your actual oven's personality.
  • Chopping the Cadbury eggs instead of leaving them whole keeps them from turning into hard candies that crack your teeth, and rough-chopped bits stay distributed better than whole ones.
03 -
  • Toast your white chocolate chips for 30 seconds in a dry pan over low heat before melting them for deeper, more complex flavor that tastes less artificial.
  • If you're nervous about overmixing, use a spatula instead of a mixer for the final flour fold; your wrist gets tired before the gluten gets angry.
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