Cadbury Egg Blondies Drizzle (Printable)

Golden blondies loaded with Cadbury Mini Eggs and topped with smooth white chocolate drizzle for a delightful treat.

# Ingredient List:

→ 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

→ Add-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 Steps:

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 combined.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
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 before frosting.
10 - Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
11 - Drizzle melted white chocolate over cooled blondies. Lift from pan using parchment overhang, slice into 16 squares, and serve.

# Expert Advice:

01 -
  • The Mini Eggs don't completely melt into the batter; they hold their shape and add pockets of chocolate surprise that feel indulgent without being heavy.
  • White chocolate drizzle on top feels fancy but takes less than five minutes, making you look like you spent way more effort than you actually did.
  • These stay soft and chewy for days, which means you're not racing the clock to eat them before they dry out.
02 -
  • Do not skip cooling the blondies completely before cutting—I learned this the hard way by trying to slice them warm and ending up with a crumbly mess that looked like I'd never baked before.
  • The baking time varies based on your oven's personality, so start checking at 23 minutes rather than waiting the full 27; every oven runs a little differently, and you want that fudgy center, not a cake-like texture.
03 -
  • If your white chocolate is being stubborn about melting smoothly, add the coconut oil first and let the heat do the work gradually—this prevents the chocolate from seizing and turning grainy.
  • For a more dramatic presentation, let the white chocolate drizzle harden slightly and then add a second thin layer on top for a striped effect that looks intentional and beautiful.
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