Cadbury Egg Blondies White (Printable)

Golden blondies packed with chocolate candy chunks and a white chocolate drizzle for a sweet, festive treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and cooled
05 - 1 1/2 cups light brown sugar, packed
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract

→ Mix-Ins and Topping

08 - 1 cup Cadbury Mini Eggs, roughly chopped
09 - 1/2 cup white chocolate chips
10 - 1 teaspoon coconut oil or neutral oil

# Method:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
04 - Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving some pieces for topping if desired.
07 - Spread batter evenly into prepared baking pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23 to 27 minutes, or until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
09 - Allow blondies to cool completely in the pan on a wire rack.
10 - Melt white chocolate chips with coconut oil in a microwave-safe bowl using 20-second intervals, stirring until smooth.
11 - Drizzle melted white chocolate over cooled blondies. Lift blondies from pan using parchment overhang and slice into 16 equal squares.

# Expert Advice:

01 -
  • They're fudgy in the center but crispy at the edges, which means you get that textural contrast with every bite.
  • The Cadbury eggs don't fully melt, so they create little pockets of creamy chocolate surprise throughout.
  • White chocolate drizzle transforms them from simple to something that looks bakery-worthy with almost no extra effort.
  • Prep time is genuinely fast, so you can make these on a whim when the craving hits.
02 -
  • Those Cadbury eggs won't fully disappear into the batter—they stay as distinct pockets, which is exactly the point, so don't expect marbled chocolate throughout.
  • Letting the butter cool after melting prevents it from scrambling the eggs when they mix together, which completely changes the final texture.
  • The white chocolate drizzle must go on completely cooled blondies or it'll melt into the surface instead of sitting on top in those pretty lines.
03 -
  • Room temperature eggs mix into the butter without breaking the emulsion, which keeps your blondies tender and fudgy instead of dense.
  • Don't skip the cooling step even though it feels like forever—cutting warm blondies is a guarantee they'll fall apart, but cool ones slice clean and clean.
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