Mini egg blondies

Cadbury’s Mini Egg Blondies

This is the Easter bake that disappears faster than you can say “just one slice”. Soft, buttery blondies packed with smashed Cadbury’s Mini Eggs, crisp on top, fudgy in the middle, and dangerously moreish. They look festive, they taste nostalgic, and they deliver that perfect chewy texture that makes you go back for “just a corner” five times.

There’s something about Mini Eggs at Easter that switches off all restraint. The crunch of that candy shell, the creamy milk chocolate inside, that pastel-speckled look that basically screams spring. Folding them into a blondie batter is not just a good idea, it’s a necessary seasonal move.

Blondies don’t get the same attention as brownies, but honestly, they deserve more respect. Done properly, they’re rich, caramel-like, slightly chewy around the edges and soft in the centre. No cocoa to hide behind, no distractions, just butter, sugar and vanilla doing their thing. Add smashed Mini Eggs into that base and suddenly you’ve got crunch, colour and chocolate pockets running through every square.

This is an Easter recipe through and through. It’s ideal for baking with kids, brilliant for gifting, perfect for an Easter weekend spread, and strong enough to hold its own on any dessert table. Make a batch, slice them up, stack them high, and watch them disappear.

The best part? It’s ridiculously easy. Melt, mix, fold, bake. No complicated techniques, no fancy equipment. Just a bowl, a spoon and a tin. Proper fuss-free baking with maximum reward.

Be warned though. These are not polite, dainty little treats. They’re rich, chewy, sweet and addictive. Exactly how an Easter bake should behave.

Why these blondies work so well

The combination of granulated sugar and soft brown sugar is doing serious work here. Granulated sugar gives structure and that slight crisp top, while brown sugar brings moisture and a subtle caramel depth. Together, they create that classic chewy blondie texture.

Melted butter keeps things rich and fudgy. Because it’s melted rather than creamed, you get density and chew rather than cakey fluffiness. That’s key. A blondie should bend slightly when you lift it, not crumble like a sponge.

Cornflour is a small addition but a smart one. It softens the crumb and helps create that slightly gooey middle that makes blondies elite when done right.

Then there are the Mini Eggs. Smashing them rather than leaving them whole means you get chocolate distributed throughout the batter, not just big chunks in random spots. The candy shell gives crunch, the chocolate melts into pockets, and the whole thing feels textured and indulgent.

Baking at a slightly lower temperature keeps the centre soft without over-browning the top. And letting them cool completely before slicing is non-negotiable if you want clean squares and the right texture.

This is chewy, buttery, crunchy, sweet comfort in square form.

Equipment you’ll need

A 20cm square baking tin is ideal. It gives you thick, chunky blondies that stay soft in the middle.

Baking paper to line the tin, this makes lifting and slicing easier.

A large mixing bowl, a whisk or wooden spoon, and a spatula for folding.

A rolling pin or meat tenderiser to smash the Mini Eggs. Put them in a sandwich bag first unless you fancy chasing chocolate across the kitchen.

No stand mixer needed. This is all very manageable by hand.

Ingredients

100 g granulated sugar
125 g soft brown sugar
180 g butter, melted
3 medium eggs
2 tsp vanilla paste
250 g plain flour
1 tbsp cornflour
160 g Cadbury’s Mini Eggs, smashed (plus extra for topping)

How to make it

Preheat the oven to 165C fan. Line a 20cm square baking tin with baking paper, making sure there’s some overhang to help lift them out later.

Add the granulated sugar and soft brown sugar into a large mixing bowl. Pour in the melted butter and beat together until creamy and well combined.

Add the eggs and vanilla paste, then mix again until smooth and fully incorporated. The mixture should look glossy and slightly thickened.

Add the plain flour and cornflour. Use a wooden spoon or spatula to fold everything together gently until no dry streaks remain. Don’t overmix, just bring it together.

Put the Mini Eggs into a sandwich bag and smash them using a rolling pin or tenderiser. You want a mix of small chunks and shards rather than complete dust.

Fold the smashed Mini Eggs through the batter evenly.

Spoon the mixture into the lined baking tin and smooth the top. Sprinkle extra smashed or whole Mini Eggs over the surface for that proper Easter look.

Bake for 30 minutes. The edges should be set and lightly golden, while the centre still has a slight wobble.

Remove from the oven and leave to cool completely in the tin. For clean slices and maximum chew, chill them in the fridge or even the freezer for a short time to firm up.

Once cooled, lift out, cut into 9 squares, and try not to eat three immediately.

Tips for best results

Don’t overbake. Blondies continue to cook slightly as they cool. If the centre looks completely firm in the oven, they’re probably overdone.

Smash the Mini Eggs into mixed sizes. Too fine and you lose texture, too big and they create hollow pockets.

Line the tin properly. It makes removal and slicing much easier.

Chilling before slicing gives cleaner edges and improves the chew.

If you like a slightly gooier centre, pull them out at the 28 minute mark and let residual heat do the rest.

Storage and leftovers

These will keep at room temperature for up to 5 days if stored in an airtight container.

They also freeze beautifully. Wrap individual squares tightly and freeze for up to 2 months. Defrost at room temperature or microwave briefly for a warm, softer texture.

If they firm up after a couple of days, 10 seconds in the microwave brings them straight back to life.

FAQs

Can I use different chocolate instead of Mini Eggs?
Yes. White chocolate chunks, milk chocolate chips or chopped Easter eggs all work. But Mini Eggs give that classic Easter crunch.

Do I have to smash the Mini Eggs?
Highly recommended. Whole ones can create gaps in the batter and make slicing awkward. Smashing spreads the flavour properly.

Can I double the recipe?
Yes. Use a larger tin and adjust the baking time slightly. Keep an eye on the centre.

Why are my blondies cakey?
Usually from overmixing or overbaking. Fold gently and pull them out while the centre still has a slight wobble.

Can I make them gluten-free?
Swap the plain flour for a good quality gluten-free blend. The texture may be slightly softer but still works well.

Can I add extra mix-ins?
Absolutely. White chocolate chips, a pinch of sea salt on top, or even crushed pretzels for contrast would work brilliantly.

Buttery, chewy, crunchy and unapologetically sweet. These Cadbury’s Mini Egg blondies are peak Easter baking. Make them once and they’ll become part of your yearly tradition.

Seasonal, nostalgic, and seriously moreish. Exactly what an Easter treat should be.