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This sweet and gooey Easter blondie recipe has become my spring baking tradition, combining the perfect chewy texture with festive Cadbury mini eggs for a dessert that disappears within minutes at any gathering.
I first made these blondies for an impromptu Easter brunch when I needed something quick but impressive. The look on my niece's face when she spotted those colorful candy eggs nestled in the golden bars convinced me this recipe needed to become an annual tradition.
Ingredients
- Unsalted butter: creates the perfect tender texture and rich flavor foundation
- Light brown sugar: provides that signature caramel undertone that makes blondies irresistible
- Egg plus egg yolk: gives the perfect chewy consistency without being cakey
- Vanilla extract: enhances the buttery sweetness throughout
- Fine sea salt: balances the sweetness and deepens all flavors
- Baking powder: provides just enough lift without making them too cakey
- All purpose flour: measured correctly ensures you won't end up with dry blondies
- Cadbury mini eggs: bring festive Easter colors and delightful candy crunch
- Dark chocolate chips: create pockets of melty richness throughout
- Flaky sea salt: for the perfect sweet salty finish on top
Step-by-Step Instructions
- Prepare the pan:
- Line your 8×8 metal baking pan with parchment or foil extending over the edges to create handles for easy removal later. Spray with cooking spray to ensure nothing sticks. Preheat your oven to 350°F to ensure it reaches the proper temperature before baking.
- Create the butter sugar base:
- Melt butter completely in a large microwave safe bowl using 30 second intervals. Immediately add brown sugar to the hot butter and whisk vigorously. This melts the sugar crystals slightly and creates that signature blondie texture. Allow this mixture to cool until just warm to prevent cooking the eggs in the next step.
- Add wet ingredients:
- Whisk in room temperature egg, egg yolk, and vanilla extract with enthusiasm until the mixture becomes smooth and glossy. This vigorous whisking incorporates air and helps create that perfect crackly top.
- Incorporate dry ingredients:
- Gently fold in salt, baking powder, and flour with a rubber spatula using as few strokes as possible. Overmixing develops gluten and results in tough blondies. Stop mixing the moment you no longer see dry flour.
- Add mix ins:
- Fold in 1 cup of your Cadbury egg and chocolate chip mixture with just a few gentle strokes. Reserve the remaining half cup for topping the blondies before baking for that beautiful presentation.
- Bake to perfection:
- Pour batter into your prepared pan and spread evenly into corners. Sprinkle remaining mix ins across the top. Bake until edges are golden but center still has a slight jiggle for gooey centers about 25 minutes or slightly longer for more set blondies.
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My absolute favorite thing about these blondies is how the candy shell of the Cadbury eggs maintains its crunch even after baking. It reminds me of the Easter egg hunts from my childhood, but in a sophisticated dessert form that everyone can enjoy regardless of age.
The Science Behind Perfect Blondies
The key to achieving that perfect chewy texture lies in the high ratio of brown sugar to flour. Brown sugar contains molasses which adds moisture and creates that distinctive fudgy quality. Additionally, using an extra egg yolk increases the fat content while reducing protein, resulting in a more tender, less cakey final product.
Storage and Make Ahead Tips
These blondies actually improve with time. Store them in an airtight container at room temperature for up to 5 days. The flavors meld together beautifully overnight, making this an ideal make ahead dessert for Easter celebrations. If you notice the bottom seems slightly greasy after cutting, place them on a wire rack overnight as suggested in the notes, and they'll reach perfection by morning.
Variations To Try
While mini Cadbury eggs are the star in this Easter version, you can adapt this blondie base for any season. Try butterscotch chips and pecans for fall, white chocolate and cranberries for Christmas, or M&Ms in team colors for game day parties. The versatile base recipe welcomes nearly any mix in combination you can imagine.
Serving Suggestions
For an extra special Easter dessert, serve slightly warm blondies with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast between the warm blondie and cold ice cream creates a memorable dessert experience. Alternatively, cut into small squares and arrange on a platter with fresh strawberries for a beautiful Easter buffet addition.
Frequently Asked Questions
- → Can I use other mix-ins instead of mini eggs?
Yes, you can substitute mini eggs with other candies or chocolate chips of your choice. Customize to your taste preferences!
- → How do I know when the blondies are done?
The edges will turn golden, and the center should jiggle slightly for a softer texture. Bake longer for a firmer center.
- → Should I use salted or unsalted butter?
It’s best to use unsalted butter to control the saltiness. Add fine sea salt as directed in the recipe for optimum flavor.
- → Can I bake this in a different pan size?
Using an 8 by 8-inch pan is ideal for even baking. Larger pans may result in thinner blondies and require shorter baking times.
- → Why is flaky sea salt sprinkled on top?
Flaky sea salt enhances the sweetness by adding a delicate burst of savory flavor, elevating the dessert.