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Easter Egg Blondies

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These rich and chewy Mini Speckled Easter Egg Blondies are the cutest little easter treat! They’re easy to make, buttery and come together with simple ingredients. These Blondies are a great easter dessert option because you can use any type of candy you like. However, I love the cute pastel colored Cadbury Eggs I use in this recipe.

Easter Egg Blondies - top down shot

In todays post I’m super excited to share this Blondies recipe with you. It’s kind of like a Chewy Chocolate Chip Cookie, but in bar form! This based on my Original Chocolate Chip Blondies recipe which is buttery, soft and chewy and tastes amazing on it’s own. Add some easter eggs in it and you’re onto a winner! Plus if you have any leftover easter candy, this is a great way to use it up!

I love a good easter dessert and I have loads on the blog. Some of my favorites are my Coconut Easter Cookies, my Rocky Road Easter Cake and my Carrot Sheet Cake!

Easter Egg Blondies - sliced up blondies

Wanna Know The Secret To Perfectly Gooey Blondies?

It’s underbaking! These blondies are supposed to be gooey, but not as soft as brownies are. Just a little firmer. Here’s two tips on how to make sure your blondies bake perfectly!

  • Oven Temperature – make sure your oven is at the right temperature. It’s the best way to get the recipe right and ooey gooey blondies. If you’re unsure if your oven temp is accurate, use an oven thermometer and place it in your oven.
  • These are done when the center feels a little soft and gooey. They continue baking when they come out of the oven so they’ll firm up a little as they cool.
Easter Egg Blondies - stacked on top of each other

Ingredients You Need To Make Cadbury Easter Egg Blondies!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

  • All-purpose flour
  • Bread flour – helps give these a slightly chewier texture. Can sub with all-purpose flour if you like.
  • Salt – I used fine salt.
  • Baking powder
  • Unsalted butter – can use salted and leave out the salt.
  • Eggs – I add an egg yolk to help make these even richer and chewier.
  • Vanilla extract – I have a great recipe for that on the blog! But you can use your favorite brand. In this recipe, the vanilla extract plays a huge roll in the flavor of these blondies.
  • Cadbury mini eggs – this is what I used in my recipe, but you can pretty much use any mini speckled egg brand you like.

How to make Cadbury Easter Egg Blondies!!

  • Whisk the eggs and sugar together over a double boiler until the sugar has dissolved. Add the butter, and whisk through
  • Add the dry ingredients and half the speckled eggs and mix until well combined. It may be hard to mix which is normal. The butter stiffens as it cools.
  • Spray the bottom of a 20cm x 20cm / 8 x 8-inch baking tin with oil spray and line with baking paper. Add the batter and spread out evenly. Bake for 15 minutes.
  • Take out of the oven and add the remaining speckled eggs on top. Bake for a further 10 minutes. Allow to cool and then slice up into 3 b 3 bars.

Tips and Tricks For Recipe Success!

  • Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time! I wrote all about this in my post about using digital kitchen scales!
  • You can add your favorite candy or use your fave brand of speckled eggs in this recipe. It’s pretty versatile.
  • Store in an airtight container. They’re great for making ahead of time, up to 5 days!
  • Use a metal baking tin for this recipe. Avoid using glass or ceramic as they don’t conduct heat properly and so the outside will be overbaked and the inside of the blondies underbaked. If you only have glass or ceramic baking dishes, drop the temperature by about 10C / 50F and bake a little longer.

Frequently Asked Questions about Cadbury Easter Egg Blondies!

How to store these Blondies

Store them in an airtight container for up to 5 days.

Can I freeze these blondies?

Yes! Simple wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and serve.

Can I use M&M’s instead of Cadbury mini eggs?

Yes! There are loads of brands of speckled eggs you can use. You can use pretty much any candy you like.

How can I make these less sweet?

Replace the speckled eggs with semi-sweet chocolate chips in the blondies themselves and use speckled eggs on top.

Why are my blondies hard and dry?

They’re most likely overbaked! They’ll still taste great but yeah, they’re over baked.

Can I double the recipe?

Yes! Simply double the ingredients and bake in a 9×13” cake tin. They will be a little taller and take a little longer (about 5 minutes) to bake.

Why is this recipe is in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Easter Egg Blondies - thumbnail image

Easter Egg Blondies

These rich and chewy Mini Speckled Easter Egg Blondies are the cutest little easter treat! They’re easy to make, buttery and come together with simple ingredients.

Serves 9

5 from 1 vote
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Course: Dessert
Cuisine: American
Calories: 403kcal


Cadbury Mini Egg Blondies

  • 75 g all-purpose flour
  • 75 g bread flour, see notes
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 125 g unsalted butter, melted and cooled.
  • 200 g brown sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 tsp vanilla extract
  • 250 g Cadbury mini eggs, chopped



  • Preheat a fan forced oven to 170C / 350F (190C / 375F for no fan). Spray the bottom of a 20cm x 20cm / 8 x 8-inch baking tin with oil spray and line with baking paper. Set aside.
  • Add both flours, salt and baking powder to a large mixing bowl. Use a whisk to combine. Set aside.
  • Place a heat proof bowl on top of a pot of gently simmering water, making sure the bottom of the bowl isn’t touching the water. Add the sugar, egg and egg yolk and whisk until the sugar has dissolved completely. Take off the heat and add the melted butter. Whisk to combine. Allow to cool for 10 minutes.
  • Add the dry ingredients and half the Cadbury speckled eggs to the wet ingredients and use a spatula to combine until a dough forms.
  • Transfer the dough into the baking tin and spread evenly. Bake for 15 minutes. Take out of the oven and carefully press in the remaining Cadbury speckled eggs. Bake for a further 10 minutes. Lift out of the baking tin and cool completely on a cooling rack. Use a large knife to slice into 9 pieces.


Bread flour – is a high gluten flour and helps give these blondies their chewie texture! It can be found in the baking isle of your supermarket. Alternatively, you can sub it for more all-purpose flour.
Storage – Cadbury Mini Egg Blondies can be stored in an airtight container for up to three days.
Nutrition – is based on per blondie bar. This recipe makes 9
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.


Calories : 403kcal
Carbonhydrates: 51g
Protein: 5g
Fat: 21g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 3g
Trans Fat : 0.5g
Cholesterol: 73mg
Sodium: 126mg
Potassium : 60mg
Fiber: 0.4g
Sugar : 37g
Vitamin A: 474IU
Vitamin C: 1mg
Calcium: 100mg
Iron: 1mg
Nutrition Disclosure
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5 from 1 vote (1 rating without comment)

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