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Easy and Gooey Cadbury Mini Egg Blondies Recipe for Easter

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Easter candies, especially Cadbury Mini Eggs, are some of my all-time favourite sweets. These pastel chocolate eggs encased in a thin candy shell are a visual and gustatory delight. I stock up on bags of Cadbury eggs to bake with and snack on by the handful. The best cookies I’ve ever had!

When I’m too busy or too lazy to make cookies, blondies are my go-to. Also, Cadbury Egg Blondies are a must-have in the springtime. They resemble my Cadbury Egg Cookies but can be baked in a single sheet.

The Cadbury Mini Eggs, chocolate chips, and coconut give these blondies a rich buttery chewiness and a sugar rush. To make the blondies look more attractive, I like to sprinkle extra chopped eggs on top. Top your best-ever spring blondies off with some flaky sea salt.

They are great to bring as dessert to an Easter meal or a springtime gathering. Simply for fun, I enjoy making them as well. Those miniature Cadbury eggs satisfy my sweet tooth at any time.

You should buy SEVERAL bags right now. Put some in the freezer and call it a day. You’ll appreciate it in the end, I’m sure.


  • Standard flour; sift, scoop, and level!
  • To help the blondies rise while baking, use baking powder and baking soda.
  • Kosher salt is what I use.
  • Room-temperature unsalted butter.
  • Sweetener, both granulated and brown! Brown sugar should be used in every measurement.
  • When baking, make sure to use a large egg.
  • Always go for pure vanilla extract.
  • The absolute best Easter candy is Cadbury Mini Eggs. The blondies are as pretty as they are tasty thanks to the pastel eggs.
  • I recommend semisweet chocolate chips or chunks but feel free to use whatever kind of chocolate you prefer.
  • I prefer to use sweetened shredded coconut. Feel free to toast the coconut if you like.

How to Make Cadbury Blondies

  • Get the oven ready at 325 degrees F. Prepare a 9-by-13-inch baking pan by greasing it. You can use parchment paper to line the pan if you like.
  • Flour, baking powder, baking soda and salt should all be combined in a medium bowl and whisked together. Leave aside.
  • In a large bowl, beat the butter on medium speed using a stand mixer or hand mixer until smooth and creamy. After 2 minutes of beating, add both sugars and continue to mix until smooth.
  • Blend in the egg and vanilla extract.
  • Mix the dry ingredients on low until they are just incorporated. Avoid over-blending.
  • I advise placing the Cadbury Mini Eggs in a Ziplock bag before chopping them up. Roll them up and roughly chop them. You don’t want them to be completely smashed, so don’t go overboard. They can be chopped with a sharp knife, but you must exercise caution because they roll.
  • Add the coconut, chocolate chunks or chips, and Cadbury eggs after stirring. Feel free to sample the dough. It is AMAZING!
  • Blondie batter should be scraped into the prepared pan using a spatula. Additional Cadbury mini eggs can be gently pressed on top of the blondie batter to make them even more aesthetically pleasing. If desired, season with flaky sea salt.
  • 35 to 40 minutes should pass after baking, or until a toothpick or knife inserted in the centre of the cake comes out clean. The top of the blondies should be golden brown and the brownies should begin to pull slightly away from the pan’s sides.
  • Blondies should be taken out of the oven and allowed to cool completely before being cut into squares.

How to Store

The cooled brownies can be kept on the counter for up to 4 days in an airtight container. You can also keep them covered inside your pan if it has a lid.

Blondies freeze beautifully as well. For up to two months, freeze in a freezer bag or container.