Cadbury Mini Egg Easter Blondies

I can’t emphasize enough how incredible these Easter blondies are. They were met with immediate requests for a second batch from my family and requests for the recipe from friends who we shared these with. The browned butter blondie base sets the tone for dessert excellence, but the addition of roughly crushed Cadbury mini eggs as a mix-in really sends them over the top in the best possible way. I’m not a huge fan of the mini eggs on their own (shocking, I know) but I love them in baked goods! Do yourself a favor and grab an extra bag of Cadbury mini eggs from the store before Easter is over so you can make these even after the holiday!

What You’ll Need

Salted Butter – If you prefer to skip browning the butter, that’s perfectly okay, but it adds wonderful dimension and a nutty complexity to the flavor of these blondies that makes them superior to any others you’ve ever tried. Sugar – A combination of light brown sugar and granulated sugar gives the best flavor to these homemade blondies. Eggs – Adding eggs to your blondies gives them a rich taste and chewy texture so they are fudgy rather than crumbly. All-purpose Flour – Don’t overmeasure your flour or your blondies can turn out more dry and cake-like. I recommend spooning and leveling the flour into your measuring cups or better yet, using a kitchen scale and weighing your ingredients using the measurements indicated in the recipe card below. Baking Powder – Adds just the right amount of lift to the blondies without making them cakey. Salt – If you are using unsalted butter, add an extra ¼ teaspoon of salt to the recipe. A little salt in your sweet desserts makes a big difference in their flavor! Vanilla Extract – The vanilla adds depth to the flavor of these brown butter blondies. Cadbury Mini Eggs – You can make these with either milk chocolate or dark chocolate Cadbury mini eggs, depending on which you like best. My family loves these with the milk chocolate mini eggs best. Chocolate Chips – I find that semisweet or dark chocolate chips provide better balance to the sweet milk chocolate Cadbury mini eggs, but milk chocolate chips or white chocolate chips would work well too.

How to Make Brown Butter Easter Blondies

Substitutions and Variations

M&M blondies: If you have the pastel Easter M&M’s to use instead of the Cadbury mini eggs, they will work just fine in this recipe and have a similar look and texture. I wouldn’t bother to crush them first though, since they are smaller sized. Chocolate chips: Because the milk chocolate Cadbury eggs are so sweet, I like using semisweet chocolate chips to balance the flavors, but you could go with all milk chocolate or use white chocolate chips instead. Or get the dark chocolate mini eggs and use milk chocolate chips. Make them salty: I love desserts with a good balance of salt so a sprinkle of flaky salt on top of these brownies before baking is a great idea. Add nuts: ½ to ¾ cup of chopped pecans or walnuts would be another great addition for some added crunch.

Storage Instructions

Allow the blondies to cool completely. Transfer the blondie squares to an airtight container for 2-3 days at room temperature. I don’t recommend making them any earlier than that because they tend to start to go stale after that unless you freeze them for longer term storage.