If you’re looking for a cute Easter dessert that’s easy to make but still festive, you have to try these Easter blondies. They’re soft, chewy, and packed with crunchy Cadbury mini eggs in every bite. Plus, they’re simple enough to whip up in one bowl, making them perfect for busy bakers who still want to impress.
These Easter egg blondies are a fun twist on classic blondies. The buttery brown sugar base pairs perfectly with the candy-coated chocolate eggs, creating a treat that’s both rich and colorful. Whether you’re baking for an Easter brunch, a family gathering, or just as a springtime treat, these mini egg blondies are guaranteed to be a hit.
Let’s hop right into the recipe!
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Ingredients for Easter Blondies
To make these irresistible Easter bars, you’ll need just a few pantry staples and, of course, those adorable mini chocolate eggs:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups mini chocolate eggs (e.g., Cadbury Mini Eggs), roughly chopped or whole (I used almost one whole 9 oz. bag of Cadbury mini eggs)
These ingredients come together to create that soft and chewy blondie texture we all love, with just the right balance of sweetness. The mini eggs add a fun crunch that makes these Easter blondies extra special!
Video: How to Make Easter Blondies:
How to Make Easter Egg Blondies
1. Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
3. Add eggs and vanilla extract, whisking until combined.
4. Add in the flour, baking powder, and salt. Mix until just combined—avoid overmixing.
5. Fold in 1 1/2 cups of the mini chocolate eggs.
6. Spread the batter evenly into the prepared pan.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
8. Cool completely in the pan before slicing into bars.
Pro Tips for the Best Easter Blondies
Want to make sure your Easter bars turn out perfect every time? Here are a few pro tips:
- Don’t overbake! Blondies should be slightly underbaked in the center when you take them out. They’ll firm up as they cool, giving you that soft, chewy texture.
- Crush the mini eggs lightly. A gentle tap with the back of a spoon or a rolling pin is enough. You want a mix of whole and broken pieces for the best texture. I wish I had added more crushed and chopped mini Cadbury eggs to mine when I was done with them to have that flavor and texture better spread throughout. But now I have an excuse to make more!
- Use high-quality vanilla extract. Since blondies don’t have strong flavors like brownies, good vanilla makes a big difference.
- Don’t bother sprinkling extra chocolate eggs on top. I love to use this trick with cookies. Pressing a couple extra chocolate chips into the tops of your cookie dough right before baking gives you extra photogenic cookies. However, the same concept doesn’t really apply to these blondies, because the heavy chocolate eggs will sink to the bottom anyway. You certainly can add extra mini Cadbury eggs for fun/flavor reasons, but it doesn’t make a difference in appearance.
- For extra gooey blondies, add an extra egg yolk. This trick gives them a richer texture.
- Make them even more festive! Drizzle melted white chocolate over the top or mix in pastel-colored sprinkles for extra Easter charm.
FAQs
FAQs
Can I make these Easter egg blondies ahead of time?
Yes! These blondies stay fresh for up to 5 days in an airtight container at room temperature. You can also freeze them for up to 3 months—just let them thaw at room temp before serving.
Can I use regular chocolate chips instead of mini eggs?
Absolutely! If you don’t have mini chocolate eggs, you can use regular chocolate chips, chopped chocolate, or even M&M’s for a similar effect.
Can I make these blondies in a smaller pan?
Yes, but keep in mind that a smaller pan (like an 8×8-inch square pan) will make thicker blondies and will need a longer baking time—closer to 35-40 minutes. Just keep an eye on them!
Can I make these Easter blondies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour. The texture might be slightly different, but they’ll still be delicious!
And that’s it—your new favorite cute Easter dessert is ready to go! These mini egg blondies are soft, chewy, and packed with festive chocolatey goodness, making them the perfect treat for any Easter celebration. Whether you’re baking for family, friends, or just yourself (no judgment here!), these Easter bars are sure to bring a little extra joy to your holiday.
So, grab a bag of mini eggs and get baking—these Easter egg blondies won’t last long once they’re out of the oven! If you try this recipe, I’d love to hear how it turned out. Happy Easter and happy baking!
![Easter blondies with mini Cadbury eggs](https://prettypastelitos.com/wp-content/uploads/2025/02/Easter-blondies-recipe-300x300.png)
Easter Egg Blondies
Ingredients
- 1 cup (2 sticks) unsalted butter melted and slightly cooled
- 1 1/2 cups light brown sugar packed
- 2 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups mini chocolate eggs, roughly chopped or whole e.g. Cadbury mini eggs
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until combined.
- Add in the flour, baking powder, and salt. Mix until just combined—avoid overmixing.
- Fold in 1 1/2 cups of the mini chocolate eggs.
- Spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely in the pan before slicing into bars.