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Mini Cadbury Egg Blondies Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 24 blondie squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully rich and chewy Mini Cadbury Egg Blondies packed with melted Cadbury eggs for an irresistible Easter treat. These blondies combine buttery dough with bursts of creamy Cadbury chocolate and caramel, creating a perfect balance of sweetness and texture in every bite.

Ingredients

Dry Ingredients

  • 3 cups (360 g) all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, melted
  • 2/3 cup (133 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp pure vanilla extract

Mix-ins

  • 2 (7.3-oz.) bags Cadbury eggs, crushed in bag, divided

Other

  • Cooking spray

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
  3. Combine wet ingredients: In a large bowl, whisk the melted unsalted butter, granulated sugar, and light brown sugar until smooth. Add the large egg, egg yolk, and pure vanilla extract, mixing thoroughly until well incorporated.
  4. Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently to combine without overmixing to maintain tenderness.
  5. Add crushed Cadbury eggs: Fold half of the crushed Cadbury eggs into the blondie batter, ensuring an even distribution of chocolate and caramel pieces.
  6. Transfer batter and top: Spread the blondie batter evenly into the prepared baking pan. Sprinkle the remaining crushed Cadbury eggs evenly on top to create chocolate pockets on the surface.
  7. Bake: Bake in the preheated oven for approximately 30 to 35 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  8. Cool and serve: Allow the blondies to cool completely in the pan on a wire rack before slicing into squares for serving.

Notes

  • Do not overmix the batter once the flour is added to prevent dense blondies.
  • Crushing the Cadbury eggs inside the bag minimizes mess and helps control the size of the chocolate chunks.
  • You can substitute regular eggs with large size for consistent baking results.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: http://evelynscooking.com/mini-cadbury-egg-blondies-recipe/