Cadbury Egg Blondies White (Printable)

Chewy golden blondies filled with Cadbury Mini Eggs and topped with luscious 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

# Preparation steps:

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 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.
11 - Drizzle melted chocolate over cooled blondies. Lift blondies from the pan using parchment overhang, slice into 16 squares, and serve.

# Expert advice:

01 -
  • They're sturdy enough to pack in a lunchbox but soft enough to feel indulgent—no crumbling drama.
  • The chocolate pieces stay intact and colorful, so every bite feels like a little celebration.
  • One pan, minimal cleanup, and you've got dessert that actually impresses people.
02 -
  • Don't melt the butter while it's hot and pour it directly into eggs—you'll end up with scrambled eggs and regret, trust me on this one.
  • The white chocolate seizes if water gets into it, so make sure your bowl is completely dry and use coconut oil as your buffer.
03 -
  • Chop your Cadbury eggs right before folding them in—if they sit in the batter too long, they can leach color slightly, which is fine but less vibrant.
  • Invest in a bench scraper or offset spatula for spreading the batter evenly; it makes the final product look more polished and bakes more uniformly.
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