I’ve been randomly buying Easter candy to play with in baking (don’t you?!?) and couldn’t resist picking up a huge bag of Cadbury Mini Eggs just knowing they would be great in something (because they ARE great – right?!).
And according to one of my guests last night, these Cadbury Mini Egg Blondies are her new favorite. (Thanks sweet Katie!)
When perusing for ideas, I came across this recipe by Bakeaholic Mama.
And since the recipe only made an 8×8 pan, I obviously doubled it! But then realized (after I began cutting them…) that doubling an 8×8 recipe in a 13×9 pan makes for some pretty thick blondies! (Next time I would do in a bar pan if doubling.)
Since they were extra thick, I just cut them in smaller pieces.
Below is the single recipe. Double it if you dare! And if you don’t like blondies (boo to you!), these little mini eggs would taste great in a batch of brownies too!
Cadbury Mini Egg Blondies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups Cadbury Mini Eggs
Combine flour, baking soda and salt in a medium bowl and set aside.
Cream melted butter with sugars using electric mixer. Add vanilla and eggs, and beat until light and fluffy.
Slowly add in flour mixture until incorporated.
Fold in Mini Eggs.
Spread batter into a greased 8×8 or 9×9 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean.
Let the bars cool for 30 minutes before slicing.
Recipe from Bakeaholicmama.com
Cheers & Hugs,