How to Make Delicious Easter Mini Egg Blondies at Home

Servings: 12 brownies

Prep time: 15 min

Cook time: 25-30 min

Cadbury mini eggs are my family's favorite chocolate of all. We used to have to wait to go back to the UK and bring a bunch back home but they are starting to become more popular in the United States and way easier to find as well.

Cadbury's chocolate is smooth and milky and it has the crunch of the shell. Their flavor is so good that I always choose to pair it with a blondie over a brownie. Since the brownie obviously has chocolate, the mini egg flavor might get lost. The blondie however will keep the mini egg flavor strong.

In case you are wondering, a blondie is a brownie but without the cocoa powder and a vanilla flavor instead. It has the same dense, thick and chewy texture without the chocolate touch. This delicious treat will be a winner this Easter season.

What do I need to create this recipe?

• Cadbury Mini eggs- I would highly suggest to use Cadbury brand instead of any other brand. The texture of this brand is smooth and creamy and it will add a better texture. This ingredient will be measured with your heart. ♥

• Flour- All purpose flour will work best for this recipe and I do not recommend any substitutions.

• Unsalted butter- You can substitute for salted if necessary just skip the salt in the recipe.

• Light brown sugar- Its less dense than the normal brown sugar. When you are measuring, make sure you press the sugar down to fill the cup since it fluffs up.

• Granulated sugar

• Eggs at room temperature- I do not recommend any substitutions for this item.

• Vanilla extract- a must!

• Almond extract- trust me on this one. If you do not have it substitute amount for more vanilla extract. But, I highly recommend it.

• Baking powder

• Salt

Tips to make this recipe

1. Be very careful when cutting the mini eggs if you are using a knife. Never hold the egg with your fingers to avoid injuries. For easier and safer handling place the eggs in a Ziploc bag and use the rolling pin or meat tenderizer to crush them. You can also place them in the blender.

2. I highly recommend using parchment paper as well because it makes the job so much easier and also it helps to avoid a crusty bottom. Have it lined before you get started.

3. Use a spatula to mix instead of a hand mixer.

4. Pre-heat the oven before you start and wait until it reads the desired temperature.

I use the Pyrex baking dish since it is a brand that I trust and I always like the way my food bakes in a glass dish. Square baking dishes are recommended. Feel free to check out the ones I use here.

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