Cadbury Egg Blondies Drizzle (Print Version)

Golden blondies packed with mini chocolate eggs, finished with a smooth white chocolate drizzle.

# What You'll Need:

→ 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 & Topping

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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving 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 the dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 - Gently fold in chopped Cadbury Mini Eggs, reserving a few pieces for topping if desired.
07 - Spread batter evenly into the prepared pan. Sprinkle reserved Mini Eggs on top.
08 - Bake for 23 to 27 minutes, or until edges are golden and a toothpick inserted into center comes out with just a few moist crumbs.
09 - Allow blondies to cool completely in the pan on a wire rack before adding drizzle.
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 blondies from pan using parchment overhang, slice into 16 squares, and serve.

# Top Tips:

01 -
  • They come together in under an hour, which means less time stressing and more time actually enjoying your kitchen.
  • The mini eggs stay perfectly intact throughout baking instead of melting into the batter, giving you those surprise pockets of color and crunch that make every bite feel special.
  • You get that impressive white chocolate drizzle finish without any complicated tempering or fancy equipment—just a microwave and patience.
02 -
  • The secret to chewy blondies instead of cakey ones is baking them just until the edges set while the center still has a slight jiggle—it feels wrong, but trust that carryover cooking will finish them perfectly as they cool.
  • Room-temperature eggs and cooled (not hot) melted butter prevent scrambling and ensure a smooth, even batter without weird lumps or texture issues.
  • White chocolate seizes instantly when overheated, so work in short 20-second microwave bursts and stir between each one to keep it silky and drizzleable.
03 -
  • If your kitchen is warm and your batter feels soft, refrigerate it for 20 minutes before spreading it into the pan—this prevents the Mini Eggs from sinking to the bottom while you work.
  • For perfectly even slices, use a hot, wet knife and wipe it clean between cuts; this creates neat edges instead of jagged, crumbly ones that ruin the presentation.
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