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    Home » Dessert » Bar

    Mini Egg Blondies

    Published: Mar 17, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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    Jump to Recipe
    close up of mini egg blondie half eaten next to more blondies and mini eggs on a light grey surface

    Easy Cadbury mini egg blondies are the sweet Easter treat perfect for everyone. An easy cookie blondie recipe is filled with crushed mini eggs for the perfect milk chocolate crunch! Step-by-step photos teach you how to bake this easy recipe!

    close up of mini egg blondie half eaten next to more blondies and mini eggs on a light grey surface

    Every year since I can remember my family goes through countless bags of Cadbury mini eggs. They are just too good. I love to crack the shell off then indulge in the rich, smooth Cadbury Dairy Milk chocolate. When they came out with the large bags of eggs it was a dangerous game-changer for us. And now you can purchase the Shimmer Eggs, which I used for this post. They are just as delicious!

    plate full of mini egg blondies on top of a light pink surface with a cup of coffee and bowl of mini eggs on alight grey surface

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • Can you double
    • More bar recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    Luckily you'll only need baking staples for this recipe.

    • Unsalted Butter. For this recipe, we are going to melt the butter so no need to wait for it to soften to room temperature.
    • Light Brown Sugar. Brown sugar gives these blondies their classic flavor.
    • Pure Vanilla Extract. Use the real stuff, no imitation, please!
    • Large Egg. Your egg should be at room temperature so it can properly incorporate into the butter and sugar. You can place an egg in a bow of warm water for 5-10 minutes to quickly bring it up to room temperature.
    • All-Purpose Flour. To ensure you achieve the perfect blondie texture I highly advise weighing your ingredients especially the flour to prevent over or under flour in the recipe. I use my kitchen scale to weigh all of my ingredients.
    • Baking Powder. Just a little gives a nice lift to the cookie bars.
    • Salt. Gotta balance out all the sweetness, salt also enhances the flavors of the other ingredients.
    • Mini Egg. The star of the show! I find it easier to put the mini eggs in a plastic bag and use a rolling pin to whack them to crush them. You can slice them in half but I find that hard with the eggs rounded.
    mini egg blondies cooling on a wire rack next to a cup of eggs, cup of coffee, and pink linen on a light grey surface

    Instructions

    Make sure to start with preheating the oven to 350F/180C then line an 8-inch square baking pan with aluminum foil or parchment paper, if using foil make sure to spray with non-stick spray then set the pan aside. 

    In a large bowl whisk together the melted butter and brown sugar.

    melted butter and brown sugar in a glass bowl on a light grey surface with a pink linen

    Once fully combined add the egg and vanilla then mix until fully combined then mix for another 30 seconds to a minute.

    up close of egg and vanilla aded to butter sugar mixture in a glass bowl on a light grey surface

    Add flour, baking powder, and salt, and gently mix until no flour streaks remain.

    dry ingredients added to wet ingredients in a glass bowl on a light grey surface with a light pink linen
    cadury eggs crushed added to blondie batter in a glass bowl on a light grey surface

    Fold in crushed Mini Eggs. Pour blondie batter into the prepared pan.

    mini egg blondie batter in a glass bowl on a light grey surface

    Bake the blondies for 20-25 minutes or until a toothpick inserted comes out clean.

    mini egg blondies before and after baking in a foil lined square pan on a light grey surface

    Let cool on a wire rack for at least 30 minutes before slicing. Store leftovers in an air-tight container at room temperature for up to 5 days

    Check out this post on my Cookie Baking Tips

    How to freeze

    Once you've baked the bars allow them to cool completely then cut and place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place bar on the counter to thaw for an hour.

    Can you double

    You can easily double the recipe just bake it in a 9X13 pan, for the bake time I would add another 5-10 minutes. On the recipe card below just press the 2X button to easily double the ingredients.

    More bar recipes

    These lemon crumb bars are unlike anything, and so darn tasty!

    My brookies recipe is a combo of cookies and brownies, a favorite of so many!

    Homemade brownie bites are perfect for meal prep or a party!!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    close up of mini egg blondie half eaten next to more blondies and mini eggs on a light grey surface

    Mini Egg Blondies

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    Easy Cadbury mini egg blondies are the sweet Easter treat perfect for everyone. An easy cookie blondie recipe is filled with crushed mini eggs for the perfect milk chocolate crunch! Step-by-step photos teach you how to bake this easy recipe!

    • Total Time: 30 minutes
    • Yield: 16 Bars 1x

    Ingredients

    Scale
    • 4oz (½ Cup) Unsalted Butter, melted
    • 166 Grams (½ Cup + ⅓ Cup) Light Brown Sugar
    • 2 Teaspoons Pure Vanilla Extract
    • 1 Large Egg, at room temperature
    • 125 Grams (1 Cup) All-Purpose Flour/ Plain Flour
    • ¼ Teaspoon Baking Powder
    • ½ Teaspoon Salt
    • 160 Grams (1 Cup) Mini Eggs, crushed up

    Instructions

    1. Preheat oven to 350F/180C and line an 8-inch square baking pan with aluminum foil or parchment paper, if using foil make sure to spray with non-stick spray then set the pan aside. 
    2. In a large bowl whisk together the melted butter and brown sugar. Once fully combined add the egg and vanilla then mix until fully combined and mix for an additional 30 seconds to a minute. Add flour, baking powder, and salt, and gently mix until no flour streaks remain. Fold in crushed Mini Eggs. Pour into the prepared pan.
    3. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack for at least 30 minutes before slicing. Store leftovers in an air-tight container at room temperature for up to 5 days

    Equipment

    fat daddios 8 inch square cake pan

    8 Inch Square Baking Pan

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    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 20
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: cadbury mini egg blondies, mini egg cookie bars, mini egg blondie recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Christina says

      April 04, 2021 at 4:45 pm

      Seriously the best! So easy to make and SO good! I had to stop myself from eating them all so they would actually make it to Easter lol

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 05, 2021 at 8:50 am

        Hahah I had to stop myself too, they're so easy and so good!! Glad you enjoyed them! Thank you for coming back to leave a review, truly appreciate it! Thanks! XX liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    15 shares