Cadbury Mini Egg Blondies

This is a wonderful recipe but let me caution you about a few things. Like I said before, these are wonderful, but they are super rich. The original recipe suggests 2 cups of Cadbury eggs which to me was way over the top. I personally think that 1 cup is plenty. I like sweet but that is just painfully sweet.

This recipe also suggest an 8×8 pan or a 9×9 pan. I personally found this makes the brownies too thick. If you are looking for large cake brownies then those would be great pans but next time I would try something bigger like a 9×13 pan.
The dough is very hard to spread so don’t be surprised by that, and be sure to watch your baking time. Mine were so thick in a 9×9 pan that they took forever to cook, then when they were finally cooked they were terribly dried out.

I think this recipe is great but I also think it could use a lot of adapting to make it just right. Personally if you were in a hurry you could get a nice boxed brownie mix and follow the instructions and just add the Cadbury Eggs. Although not homemade it would be much easier and probably just as good!

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups milk chocolate mini eggs


  1. In a medium sizes mixing bowl sift flower, baking soda and salt together.
  2. Melt butter over medium heat. Once melted add to the bowl of your electric mixer. Cream together with sugars.
  3. Add in vanilla and eggs mix until creamy.
  4. Slowly add in flour mixture until it is incorporated.
  5. Fold in Mini Eggs.
  6. Spread batter into a greased 9×13 baking dish. Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean.
  7. Let the bars cool for 30 minutes before slicing.

Original Recipe Source

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