Description
Celebrate Easter with these chewy, buttery Cadbury Mini Egg Blondies! Packed with rich milk chocolate chips and crunchy candy-coated mini eggs, these festive treats are the perfect balance of crispy, melty, and soft.
Ingredients
For the Blondies:
- Unsalted or salted butter, softened
- Light or dark brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Milk chocolate chips
- Mini chocolate eggs (Cadbury or Lindt)
Instructions
1. Prepare the Blondie Batter:
- Preheat oven to 350°F (175°C) and line an 8×8 or 9×9 baking pan with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Add Wet and Dry Ingredients:
- Mix in the egg and vanilla extract.
- Fold in flour, cornstarch, baking soda, and salt until just combined.
3. Stir in the Chocolate:
- Gently mix in milk chocolate chips and mini chocolate eggs.
4. Bake to Perfection:
- Press the dough into the prepared pan and bake for 18–22 minutes until the edges turn golden brown but the center remains slightly soft.
5. Cool and Cut:
- Let the blondies cool before cutting into squares.
- For clean slices, use a plastic knife or a hot, damp knife.
Notes
- Use brown sugar for a chewy texture.
- Slightly underbake for gooey perfection.
- Chill before cutting for clean slices.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American