I have a serious confession to make. I HATE regular Cadbury Mini Eggs. I have never understood the hype. I feel like everyone and their dog is obsessed with them and I have always thought they were so gross. It wasn’t until a few weeks ago that I discovered they now make a dark chocolate version called Royal Dark. I decided to buy a bag to give them a try and see if I could at least like the dark chocolate version. Well I’m here to tell you that the Royal Dark version is 100,000 times better than the original. I could eat a whole bag in one sitting if I allowed myself.
If you’ve been following me for awhile now you know I hate milk chocolate and have an affinity with dark chocolate. I feel like dark chocolate over the last couple years has become way more mild and more like a semi-sweet chocolate than a true dark chocolate. Even dark chocolate haters, love the dark chocolate versions of Reese’s, Cadbury Mini Eggs, Kit Kats, etc. It seems to me as if dark chocolate really has become more mild lately. Nevertheless, I’m here for all the semi-sweet/dark chocolate versions of popular candies.
I knew as soon as I tried the Royal Dark Cadbury Mini Eggs that I wanted to make a few different dessert recipes that incorporated them. First up on the list, my Cadbury Mini Egg Blondies. Who doesn’t love a good chocolate chip cookie bar? I know I do. But even better, a Cadbury Mini Egg Chocolate Chip Cookie Bar aka Blondie. I knew I wanted a good balance of sweet and salty in my recipe, so you’ll notice I use a good amount of salt to balance out all the sweetness. I much prefer it this way, but feel free to reduce the salt a little bit if you want the blondies more on the sweet side.
Tips & Tricks:
- If you are the majority and actually love regular Cadbury Mini Eggs, feel free to use them in place of the Royal Dark, which I much prefer.
- If you do not like a little taste of salt in your desserts, reduce the salt amount to 1 tsp instead of 1 1/4 tsp.
- Everyones oven runs a little differently, so be sure not to overcook these blondies. Start checking them at the 20 minute mark and remove them as soon as the edges have turned a light golden brown color. It is better to undercook than it is to overcook these blondies.
- These are much easier to cut once cooled but taste even more delicious just slightly warm. I suggest letting them cool before cutting and then reheating each serving for 10-12 seconds in the microwave for an extra delicious treat!
Cadbury Mini Egg Blondies
- Prep Time: 10 minutes
- Cook Time: 22-24 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
The perfect dessert of Easter Sunday (or any Spring occasion for that matter) delicious blondies loaded with Cadbury Mini Eggs!
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1 cup salted butter, melted
- 1 1/2 cups packed brown sugar
- 1/2 cup sugar
- 1 tbsp pure vanilla extract
- 2 eggs
- 1 egg yolk
- 2 cups Cadbury Mini Eggs, preferably Royal Dark
1. Preheat the oven to 350 degrees F.
2. In a medium sized bowl combine flour, baking soda, baking powder and salt.
3. In a separate medium sized bowl add butter, sugars, vanilla, eggs and egg yolk. Stir until the eggs are fully incorporated.
4. Add the wet mixture to the dry mixture and gently stir until no flour streaks remain.
5. Fold in Cadbury Mini Eggs until evenly distributed.
6. Spray a 9×13 pan with cooking spray.
7. Spread blondie batter evenly into prepared baking dish.
8. Bake for 22-24 minutes until edges are a light golden brown color. Remove from the oven and let cool completely before cutting into squares.
- Category: Dessert
Keywords: Blondies, Cadbury Mini Eggs, Easter, Dessert
Absolutely LOVE these!