Mini egg Easter blondies stack with pastel Cadbury eggs

Mini Egg Easter Blondies

Mini egg Easter blondies are an easy dessert to make this spring. Stir in chocolate Cadbury mini eggs for an Easter surprise!

Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 blondies


  • 1 cup (125 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick or 113 g) unsalted butter, melted and cooled
  • 1 cup (200 g) light brown sugar, packed
  • 1 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (200 g) chopped mini chocolate eggs I used Cadbury


  1. Preheat the oven to 350°F. Line an 8-inch by 8-inch pan with parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.

  3. In a large bowl, whisk together melted butter and brown sugar until combined. Add egg and vanilla and mix well. Add the flour mixture and stir just until combined (careful not to overmix). Fold in chopped mini eggs.

  4. Transfer batter to prepared baking pan. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares and serve.