Cadbury Egg Blondies White (Printable Format)

Golden blondies packed with Cadbury Mini Eggs and topped with a creamy white chocolate drizzle.

# What's Needed:

→ 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

→ Mix-Ins and Topping

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

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing 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 fully 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 in center comes out with just a few moist crumbs.
09 - Allow blondies to cool completely in the pan on a wire rack.
10 - Melt white chocolate chips with coconut oil in a microwave-safe bowl using 20-second intervals, stirring until smooth. Drizzle over cooled blondies.
11 - Lift blondies from pan using parchment overhang, slice into 16 squares, and serve.

# Expert Advice:

01 -
  • They're foolproof enough for a first-time baker but impressive enough to bring to a gathering and actually own the compliments.
  • That chewy, dense blondie texture stays perfect for days if you don't eat them all first, which is harder than it sounds.
  • The white chocolate drizzle makes them look bakery-worthy with minimal effort, just some melted chocolate and a fork.
02 -
  • Don't use boiling-hot melted butter—it'll partially cook your eggs and make the texture weird, so let it cool while you gather everything else.
  • The difference between chewy and cakey is that toothpick test; if you bake them two minutes too long, you've crossed a line you can't uncross.
03 -
  • Pack your brown sugar firmly into the measuring cup—loose brown sugar will throw off your whole ratio and make them less chewy.
  • Room temperature eggs blend smoother and create a better texture, so plan ahead by pulling them out of the fridge before you start.
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