Cadbury Egg Blondies White (Printable)

Golden blondies studded with Cadbury Mini Eggs and drizzled with white chocolate, perfect for a sweet spring treat.

# 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 for drizzle
10 - 1 teaspoon coconut oil or neutral oil for melting chocolate

# 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 dry ingredients into wet mixture until just combined. Do not overmix.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving a few for topping if desired.
07 - Spread batter evenly into prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23-27 minutes, or until edges are golden and a toothpick inserted into center comes out with just a few moist crumbs.
09 - Allow to cool completely in 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 pan using parchment overhang, slice into 16 squares, and serve.

# Expert Advice:

01 -
  • They taste like spring arrived in your kitchen, with that perfect balance of chewy center and golden crispy edges.
  • The melted Cadbury eggs create little pockets of chocolate that surprise you with every bite.
  • White chocolate drizzle transforms them from good to absolutely irresistible without any real effort.
02 -
  • Do not skip cooling the melted butter slightly before adding eggs—I learned this by scrambling my eggs and having to start over.
  • Underbaking by just a minute or two makes all the difference between dense and chewy; every oven runs differently, so start checking at 23 minutes.
03 -
  • Invest in a kitchen scale and measure your dry ingredients by weight for the most consistent results—it's the difference between blondies that are reliably chewy versus sometimes cakey.
  • When melting white chocolate, never let it touch water, and use coconut oil instead of butter to prevent the chocolate from seizing up and becoming grainy.
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