Cadbury Egg Blondies

By Maria Lichty

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Quick Summary

Cadbury Egg Blondies- chewy, buttery blondies made with Cadbury Mini Eggs, chocolate chips, and coconut. The perfect easy dessert for spring and Easter.

Cadbury blondies cut into squares with Cadbury mini eggs, coconut, and chocolate chips.

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Easter candy is my favorite candy, especially Cadbury Mini Eggs. The pretty pastel chocolate eggs with a thin candy shell are pure deliciousness! I buy several bags so I can eat them by the handful and make my Cadbury Egg Cookies. They are the BEST cookies!

Whenever I am feeling lazy or don’t have time to make cookies, I love making blondies. And during the springtime, I go with my Cadbury Egg Blondies. They are similar to my Cadbury Egg Cookies, but baked in ONE pan.

The blondies are rich, buttery, chewy, and super sweet, thanks to the Cadbury Mini Eggs, chocolate chips, and coconut. I like to put extra chopped up eggs on top to make the blondies extra pretty. Finish with flaky sea salt and you have the BEST spring blondies!

They are the perfect dessert to take to Easter dinner, a spring party, or potluck. I also love making them just because. I am always in the mood for those little Cadbury eggs.

Make sure you stock up on SEVERAL bags now! Pro tip-hide a few bags in the freezer. You will thank me later.

Cadbury blondie ingredients in bowls.

Ingredients

  • All-purpose flour– fluff, spoon, and level!
  • Baking powder & baking soda– to give the blondies a rise in the oven!
  • Salt– I use kosher salt.
  • Unsalted butter– at room temperature.
  • Sugar– brown sugar and granulated sugar! Always pack brown sugar when measuring.
  • Eggs– use large eggs for baking!
  • Vanilla extract– always use pure vanilla extract.
  • Cadbury Mini Eggs– the BEST Easter candy ever!! The pastel eggs make the blondies so pretty and delicious.
  • Chocolate chips or chunks– I like semi-sweet, but use your favorite chocolate.
  • Shredded coconut– I use sweetened coconut. If you want to toast the coconut, go for it!

How to Make Cadbury Blondies

  • Preheat oven to 325 degrees F. Grease a 9×13-inch baking pan and set aside. You can line the pan with parchment paper, if desired.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
butter and sugars creamed in large glass mixing bowl.
  • Using a stand mixer or hand mixer, beat the butter on medium speed in a large bowl until smooth and creamy. Add both sugars and beat for an additional 2 minutes, or until well incorporated.
  • Add the eggs and vanilla and mix until combined
  • Add the dry ingredients and mix on low until just combined. Don’t over mix.
Cadbury mini eggs chopped for blondies.
  • To chop up the Cadbury Mini Eggs, I recommend putting them in a Ziplock bag. Use a rolling pin to briefly chop them up. Don’t get too carried away, you don’t want them to be completely smashed. You can use a sharp knife to chop them, but be careful because they roll around.
blondie dough with chopped Cadbury mini eggs, coconut, and chocolate chips in glass mixing bowl.
  • Stir in the Cadbury eggs, chocolate chips or chunks, and coconut. Go ahead and taste the dough. It’s SO good!
blondie dough pressed in pan with Cadbury mini eggs.
  • Use a spatula to scrape the blondie batter into the prepared pan. To make the blondies extra pretty, you can gently press additional Cadbury mini eggs on top of the blondie batter. Sprinkle with flaky sea salt, if desired.
  • Bake for about 35 to 40 minutes, or until a toothpick or knife inserted into the center comes out clean. The blondies should pull away from the sides of the pan a little and the top should be golden brown.
  • Remove from the oven and let the blondies cool completely before cutting into squares.
stack of Cadbury blondies with glass of milk.

How to Store

Store the cooled blondies in an airtight container on the counter for up to 4 days. If your pan has a lid, you can also keep them in the pan, covered.

The blondies also freeze beautifully. Freeze in a freezer bag or container for up to 2 months.

Cadbury blondies cut in squares with bowl of Cadbury mini eggs and glass of milk.

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Cadbury Blondies

Chewy, buttery blondies made with Cadbury Mini Eggs, chocolate chips, and coconut. The perfect easy dessert for spring and Easter.
4.70 from 33 votes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups chopped Cadbury Mini Eggs
  • 1 cup semi-sweet chocolate chips or chocolate chunks
  • 1 cup sweetened shredded coconut
  • Extra Cadbury Mini Eggs, for garnish, optional
  • Flaky Sea Salt, for sprinkling on top, optional

Instructions
 

  • Preheat oven to 325 degrees F. Grease a 9×13-inch baking pan and set aside. You can line the pan with parchment paper, if desired.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Using a stand mixer or hand mixer, beat the butter on medium speed in a large bowl until smooth and creamy. Add both sugars and beat for an additional 2 minutes, or until well incorporated.
  • Add the eggs and vanilla and mix until combined.
  • Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Stir in the Cadbury eggs, chocolate chips or chunks, and coconut. Use a spatula to scrape the blondie batter into the prepared pan. To make the blondies extra pretty, you can gently press additional Cadbury mini eggs on top of the blondie batter. Sprinkle with flaky sea salt, if desired.
  • Bake for about 35 to 40 minutes, or until a toothpick or knife inserted into the center comes out clean. The blondies should pull away from the sides of the pan a little and the top should be golden brown.
  • Remove from the oven and let the blondies cool completely before cutting into squares.

Notes

To chop the Cadbury eggs, place them in a Ziploc bag and smash with a rolling pin. Make sure you don’t smash them too much; you don’t want them completely crushed.

Nutrition

Calories: 308kcal, Carbohydrates: 40g, Protein: 3g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 36mg, Sodium: 150mg, Potassium: 105mg, Fiber: 1g, Sugar: 30g, Vitamin A: 289IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 1mg
Keywords blondies, cadbury eggs

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.70 from 33 votes (31 ratings without comment)

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  1. If these are as good as the cookies they will be amazing!

    I do have a question for you… when you bake brownies or bars do you use glass or metal pan?

    Thank you!

  2. Hi, I have been meaning to circle back and say I made this recipe for the first time for Easter for my family and they loved them :)! I will definitely be making them again next Easter and let’s be honest definitely sooner ;). They are even better slightly warmed with a dove mini – or I’m sure whatever ice-cream you have on hand :). Thank you so much.