Easter Cadbury Mini Egg Blondies

It’s Easter weekend, and the aroma of warm, buttery goodness is wafting from my kitchen. This year, instead of the usual chocolate overload (though there’s always room for that!), I decided to bake something a little different but equally festive: Cadbury Mini Egg Blondies. Let me tell you, these are a game-changer! From the moment I pulled them out of the oven, golden brown and studded with vibrant candy shells, I knew they were going to be a hit. And they were! My family devoured them within hours, the buttery blondie base perfectly complementing the crunchy, chocolatey surprise of the Mini Eggs. The kids especially loved the burst of color and the sweet, familiar taste. These blondies are not just delicious; they’re incredibly easy to make, making them the perfect Easter baking project, even for novice bakers. If you’re looking for a delightful treat to brighten up your Easter celebrations, look no further. These Cadbury Mini Egg Blondies are guaranteed to become a new family favorite!

Ingredients for Easter Cadbury Mini Egg Blondies

• Unsalted Butter: 1 cup (2 sticks), melted. Provides richness, moisture, and that classic buttery blondie flavor.
• Granulated Sugar: 1 ½ cups. Sweetens the blondies and contributes to their chewy texture.
• Light Brown Sugar: ½ cup, packed. Adds moisture, depth of flavor, and a subtle molasses note.
• Large Eggs: 2. Binds the ingredients together and adds structure and richness.
• Vanilla Extract: 2 teaspoons. Enhances the overall flavor profile with a warm, sweet aroma.
• All-Purpose Flour: 2 cups. Provides the structure for the blondies.
• Baking Powder: 1 teaspoon. A leavening agent that gives the blondies a slightly lighter texture.
• Salt: ½ teaspoon. Balances the sweetness and enhances the other flavors.
• Cadbury Mini Eggs: 1 ½ cups. The star of the show! Adds a festive Easter touch, chocolatey flavor, and a delightful crunch.

Instructions for Baking Easter Cadbury Mini Egg Blondies

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. This prevents sticking and makes cleanup a breeze.
2. Melt Butter: In a microwave-safe bowl or in a saucepan over low heat, melt the butter completely. Let it cool slightly before proceeding. Cooling the butter slightly prevents it from cooking the eggs in the next step.
3. Combine Sugars and Butter: In a large mixing bowl, pour in the melted and slightly cooled butter. Add the granulated sugar and light brown sugar to the bowl with the melted butter.
4. Whisk Sugars and Butter: Whisk together the melted butter and both sugars until well combined and smooth. This step is crucial to dissolve the sugars and create the base for your blondies.
5. Add Eggs and Vanilla: Crack in the eggs one at a time, whisking well after each addition until fully incorporated. Make sure each egg is fully mixed in before adding the next to ensure a smooth batter. Stir in the vanilla extract. The vanilla enhances the overall flavor and aroma of the blondies.
6. Incorporate Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking the dry ingredients together ensures they are evenly distributed and prevents clumps in the batter.
7. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough blondies. Mix until you just see the flour disappear into the wet ingredients.
8. Fold in Cadbury Mini Eggs: Gently fold in the Cadbury Mini Eggs, reserving a handful to sprinkle on top. Distribute the Mini Eggs evenly throughout the batter. Folding gently prevents crushing the candy shells.
9. Pour Batter into Prepared Pan: Pour the blondie batter into the prepared baking pan and spread it evenly with a spatula.
10. Top with Remaining Mini Eggs (Optional): Sprinkle the reserved Cadbury Mini Eggs evenly over the top of the batter. This makes the blondies visually appealing and ensures everyone gets a good amount of Mini Eggs in each bite. You can gently press them into the surface if desired.
11. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should be golden brown and slightly pulling away from the sides of the pan. Be careful not to overbake, as blondies are best when slightly fudgy in the center.
12. Cool Completely: Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack before cutting into squares. Allowing them to cool completely ensures they set properly and are easier to cut neatly. If you used parchment paper, you can lift the whole slab out of the pan once cooled.
13. Cut and Serve: Once completely cooled, cut the blondies into squares or bars. They are ready to serve and enjoy!

Nutrition Facts for Easter Cadbury Mini Egg Blondies

(Per Serving, estimated, based on 16 servings)

• Servings: 16
• Calories: Approximately 280 kcal
• Total Fat: 14g

Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For accurate nutritional information, use a nutrition calculator with the specific brands of ingredients used.

Preparation Time for Easter Cadbury Mini Egg Blondies

• Prep Time: 20 minutes (Includes gathering ingredients, melting butter, mixing batter, and preparing the pan). This recipe is designed for quick and easy preparation, perfect for when you want a delicious treat without spending hours in the kitchen.
• Bake Time: 25-30 minutes (Baking time can vary slightly depending on your oven. Keep an eye on the blondies and check for doneness with a toothpick). The baking time ensures the blondies are cooked through while remaining moist and fudgy.
• Cooling Time: 2-3 hours (Cooling completely is essential for the blondies to set properly and be easy to cut. Patience is key!). While it might be tempting to cut into them sooner, allowing them to cool completely will result in perfect blondie squares.
• Total Time: Approximately 2 hours 45 minutes to 3 hours 30 minutes (Including prep, bake, and cooling time). Factor in the cooling time when planning to bake these blondies.

How to Serve Easter Cadbury Mini Egg Blondies

These Easter Cadbury Mini Egg Blondies are delicious on their own, but here are some delightful ways to serve them:

• Warm: Serve slightly warm for a gooey, melt-in-your-mouth experience. Warming them up enhances the buttery flavors and softens the Mini Eggs slightly.
• Chilled: Enjoy them cold straight from the refrigerator for a firmer, chewier texture. Chilling them makes them a refreshing treat, especially on a warmer Easter day.
• With Ice Cream: Pair a warm blondie with a scoop of vanilla, chocolate, or even caramel ice cream for a decadent dessert. The contrast of warm blondie and cold ice cream is heavenly.
• Whipped Cream: Top with a dollop of freshly whipped cream or store-bought whipped topping for added richness and a light, airy texture.
• Chocolate Sauce: Drizzle with warm chocolate sauce or hot fudge for an extra chocolatey indulgence. This will satisfy any serious chocolate craving.
• Caramel Sauce: A drizzle of caramel sauce complements the buttery notes of the blondies beautifully.
• Fresh Berries: Serve alongside fresh berries like raspberries, strawberries, or blueberries for a touch of freshness and a pop of color. The tartness of the berries balances the sweetness of the blondies.
• Coffee or Tea: Perfectly paired with a cup of hot coffee or tea for an afternoon treat or dessert.

Additional Tips for Perfect Easter Cadbury Mini Egg Blondies

1. Use Room Temperature Eggs: Room temperature eggs emulsify better into the batter, resulting in a smoother and more cohesive mixture. If you forgot to take your eggs out of the fridge, you can quickly warm them by placing them in a bowl of warm water for 5-10 minutes.
2. Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to tough blondies. Mix just until the dry ingredients are incorporated into the wet ingredients. A few streaks of flour are okay at this stage.
3. Measure Flour Accurately: Too much flour can make the blondies dry and dense. Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can compact the flour.
4. Adjust Baking Time as Needed: Oven temperatures can vary. Start checking for doneness around 25 minutes and adjust baking time accordingly. Blondies are done when a toothpick inserted into the center comes out with moist crumbs, not wet batter.
5. Let Blondies Cool Completely Before Cutting: Patience is key! Cooling them completely allows the blondies to set properly, making them easier to cut into clean squares. If you try to cut them while warm, they might crumble and be messy.
6. Customize with Extracts: Experiment with different extracts to enhance the flavor. Almond extract, butter extract, or even a hint of citrus extract can add a unique twist.
7. Add White Chocolate Chips: For an even richer blondie, fold in ½ cup of white chocolate chips along with the Mini Eggs. The white chocolate adds another layer of sweetness and creaminess.
8. Storage Tips: Store leftover blondies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for up to 2-3 months. For freezing, wrap individual blondies tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ) about Easter Cadbury Mini Egg Blondies

Q1: Can I use salted butter instead of unsalted butter?

A: Yes, you can use salted butter. If you do, reduce the amount of salt added to the dry ingredients to ¼ teaspoon to avoid overly salty blondies.

Q2: Can I use a different type of chocolate candy instead of Cadbury Mini Eggs?

A: Absolutely! While Cadbury Mini Eggs are perfect for Easter, you can use other chocolate candies like M&Ms, chopped chocolate bars, chocolate chips, or even other Easter candies. Get creative and use your favorites!

Q3: Can I make these blondies gluten-free?

A: Yes, you can make gluten-free blondies by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend is designed for baking and contains xanthan gum or another binder for structure.

Q4: Can I halve the recipe?

A: Yes, you can easily halve the recipe if you want to make a smaller batch. Use half of each ingredient and bake in an 8×8 inch pan or a similar smaller pan. Reduce the baking time slightly and keep an eye on them.

Q5: My blondies are too dry. What did I do wrong?

A: Overbaking is the most common cause of dry blondies. Make sure you are not baking them for too long. Also, accurately measure your flour, as too much flour can also lead to dryness. Ensure you are using the correct oven temperature.

Q6: My blondies are too gooey in the center, even after baking for the recommended time. What should I do?

A: If your blondies are still too gooey after the recommended baking time, bake them for a few more minutes, checking every 2-3 minutes with a toothpick. Oven temperatures can vary, so they might need a little extra time. If the top is browning too quickly, you can loosely tent the pan with foil.

Q7: Can I add nuts to these blondies?

A: Yes, you can add nuts! Chopped walnuts, pecans, or almonds would be delicious additions. Add about ½ cup of chopped nuts along with the Cadbury Mini Eggs.

Q8: How do I prevent the Mini Eggs from sinking to the bottom of the blondies?

A: While some sinking is normal, you can try lightly tossing the Mini Eggs in a tablespoon of flour before folding them into the batter. This can help them stay suspended in the batter better. Also, ensure your batter is not too thin; a thicker batter will support the Mini Eggs better.

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