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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

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


  • 4oz (1/2 Cup) Unsalted Butter, melted
  • 166 Grams (1/2 Cup + 1/3 Cup) Light Brown Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • 1 Large Egg, at room temperature
  • 125 Grams (1 Cup) All-Purpose Flour/ Plain Flour
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 160 Grams (1 Cup) Mini Eggs, crushed up


  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
  • 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

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