Cadbury Mini Egg Blondies

Happy Easter!

I don’t know about what goes on or if/how you celebrate this amazing holiday in your house but Easter is one of my favorite holidays because it is a time that helps me focus and reflect on the life of our Savior Jesus Christ and all he sacrificed for us.  Through this trial that my family has been going through the last month, we have relied heavily upon our Savior to help comfort, bless and guide us through these hard times.  I am so grateful for Him, that He died to save us all, and that he was resurrected that we might be one day, too.

Another reason I love Easter is for all the bright spring colors.  It was always tradition in my house, and now in my own family, that all the girls got cute new Easter dresses and all the boys got cute new Easter church outfits.  I love the bright colors!

The third reason, and definitely not the last reason- just the last I am going to talk about, is that I love Easter because of Cadbury Mini Eggs! MMM!  I stash up on these wonderful chocolate eggs!  Even after Easter comes and goes, I have bags left over.  So if you are looking for a DELICIOUS Easter Sunday treat, or in the next coming weeks if you are looking for a way to use up some of those extra Cadbury Mini Eggs, then this is the PERFECT recipe for you!  My husband raved about these!  My whole family gobbled them up!  Definitely put this recipe on your “to-make” list!  You are going to love them, too!


recipe from: Bakeaholic Mama

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


In a medium sizes mixing bowl sift flour, baking soda and salt together.
Melt butter over medium heat. Once melted add to the bowl of your electric mixer. Cream together with sugars.
Add in vanilla and eggs mix until creamy.
Slowly add in flour mixture until it is incorporated.
Fold in Mini Eggs.
Spread batter into a greased 8×8, 9×9, or 11×7 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean. **I baked mine at 350 for 25-30 minutes
Let the bars cool for 30 minutes before slicing.



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  1. Sarah

    Hey! Just made these! in the oven now… just wanted to mention that in the first line of the directions it reads ” sift the flowers, baking soda and salt.” i think it should be sugars instead of flowers? haha it worked our either way!

  2. Tiffany

    These look delicious! Can’t wait to try… Quick question though, do I put the mini eggs in whole or crush them up before you fold them in? Thanks!

  3. Hub and I just finished sampling the batch of these that I whipped up. Sooooo good! I used 1 tsp of vanilla instead of 1 Tbsp. I would think a tablespoon overpowering.

  4. Jenny

    These look so good! I just made some, but the dough was really sticky. They are baking now and not coming out right. I did the 8×8 pan and I think it’s too much dough for it. Bummer!

    • Jenny

      Ok, for sure I needed a bigger dish. These were like 2″ thick. LOL! I had to cook them a long time to get the middle done. That left them overcooked. However, there were still good, but dry. I will put them in a 9×13 next time.

  5. Judy

    I made these for a family get-together today. They were a huge hit. They will definitely be part of my regular Easter goodie-making!