Cadbury Egg Blondies Drizzle (Printable Version)

Chewy golden blondies packed with Cadbury Mini Eggs and topped with a luscious white chocolate drizzle.

# 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

→ Add-Ins and Topping

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

# How to Prepare:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang 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 combined.
05 - Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving a few for topping if desired.
07 - Spread batter evenly into prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23 to 27 minutes, or until edges are golden and a toothpick inserted into center comes out with just a few moist crumbs.
09 - Allow to cool completely in pan on a wire rack.
10 - Melt white chocolate chips with coconut oil in microwave-safe bowl in 20-second intervals, stirring until smooth.
11 - Lift blondies from pan using parchment overhang, slice into 16 squares, drizzle with melted white chocolate, and serve.

# Expert Suggestions:

01 -
  • They're impossibly chewy in the center while the edges get just slightly crispy, which is honestly the sweet spot for any blondie.
  • The Cadbury eggs add bursts of sweetness and chocolate that feel festive without trying too hard.
  • You can have these cooling and drizzled within 50 minutes, which makes them perfect for last-minute gatherings or when you need something impressive that didn't take all day.
02 -
  • Don't skip the cooling step before drizzling—I learned this the hard way when warm chocolate sank right into the blondie and disappeared instead of sitting pretty on top.
  • Room temperature eggs and melted butter that's actually cooled make a real difference in texture; it sounds fussy, but it's the difference between dense and fudgy versus gummy and weird.
03 -
  • Chop the Cadbury eggs roughly by hand instead of food processing them; you want variety in size so some melt into ribbons and some stay as crunchy chunks.
  • If your white chocolate drizzle is too thick, add another 1/4 teaspoon of coconut oil and stir gently instead of adding more heat, which can break the emulsion.
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