The Best Brown Butter Cadbury Mini Egg Blondies: Your Ultimate Chewy Easter Dessert

Prepare to fall in love with these absolutely irresistible Brown Butter Cadbury Mini Egg Blondies! Imagine a perfectly chewy, rich brown butter cookie base generously studded with crunchy, colorful Cadbury Mini Eggs. These aren’t just any blondies; they’re a symphony of flavors and textures that promise to be the undisputed star of your Easter celebration, or any time you crave a truly special treat. With their deep, nutty undertones and delightful bursts of chocolate, these blondies consistently earn rave reviews from everyone who tries them.

When I was developing this recipe, the response was immediate and overwhelmingly positive. Freshly baked, with their warm, buttery aroma filling the kitchen, I knew I had a winner. To save myself from devouring the entire batch (a very real possibility!), I quickly took them to friends, who, as always, never turn down a homemade dessert. What I didn’t anticipate was the unanimous adoration they received. It wasn’t just a hit; it was a phenomenon.

Perhaps it was the exquisite nutty aroma and flavor imparted by the browned butter, which elevates these blondies far beyond a standard cookie bar. Or maybe it was the incredibly satisfying chewy texture, perfectly balanced between a cookie and a fudge brownie. The blondie base itself offers a subtle hint of sweetness, allowing the iconic Cadbury Mini Eggs to truly shine as the star of the show. And let’s not forget the delicate sprinkle of Maldon sea salt on top, which beautifully cuts through the richness of the chocolate, adding a sophisticated sweet-and-salty dimension. It’s likely the magical combination of all these elements that makes these the absolute best brown butter mini egg blondies I have ever created or had the pleasure of sharing.

Why These Cadbury Mini Egg Blondies Will Become Your New Favorite

Beyond their undeniable deliciousness, there are several compelling reasons why these brown butter Cadbury Mini Egg blondies are a must-make:

1. No Chilling Required: Unlike many cookie dough recipes, there’s no need to chill this blondie batter. Once your browned butter has cooled to room temperature, you simply mix all the ingredients in one bowl and pop it straight into the oven. This saves you valuable time and allows for quicker gratification!
2. Effortless Preparation: While Cadbury Mini Egg cookies are undoubtedly delicious, they typically involve forming individual dough balls, which can be time-consuming. These blondies eliminate that extra work – just spread the batter into a pan, and you’re good to go. They offer all the flavor with less fuss.
3. No Stand Mixer Necessary: You don’t need fancy equipment to achieve bakery-quality results. A whisk and a rubber spatula are all you require, making this recipe accessible for every home baker, regardless of their kitchen gadget collection.
4. Perfect for Any Occasion: These blondies are not only an ideal Easter dessert, adding festive cheer to your holiday table, but they’re also fantastic for potlucks, bake sales, or simply as a special treat for family and friends. Their vibrant colors and familiar flavor make them universally appealing.
5. Flavor Depth from Brown Butter: Browning butter transforms it into a rich, nutty, and caramel-like liquid that infuses every bite with incredible depth. This simple step is a game-changer and takes these blondies from good to extraordinary.
6. Customizable: While Cadbury Mini Eggs are the star, this recipe is adaptable. Don’t have enough mini eggs? Swap some for chocolate chips, white chocolate chunks, or even other seasonal candies.

Essential Ingredients for Perfect Cadbury Mini Egg Blondies

Crafting these exceptional blondies starts with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

• Butter: This recipe truly shines when you use butter that’s been browned. I personally prefer using salted butter for a beautifully balanced sweet and salty profile in all my dessert recipes. However, if you aim for a more traditionally sweet dessert, opt for unsalted butter and then add the ½ teaspoon of kosher salt as instructed. If you’re like me and appreciate a hint of sophistication and balance in your treats, then combining salted butter with an additional pinch of kosher salt will yield a blondie that is less overwhelmingly sweet and wonderfully nuanced. The key is to choose butter that allows you to control the final sweetness level to your preference.
• All-Purpose Flour: The flour is essential for creating the perfect structure and chewy texture of these cookie bars. It effectively absorbs the rich brown butter, contributing to that desirable density. For the best possible results, I highly recommend using unbleached all-purpose flour; it generally has a slightly higher protein content which can contribute to a chewier bake.
• Kosher Salt: Salt is a flavor enhancer, not just a seasoning. I incorporate kosher salt not only to balance the sweetness but also to deepen the overall flavor profile of these blondies, especially when using salted butter. If you generally gravitate towards sweeter desserts, using unsalted butter and adding the specified amount of salt will help the sugar notes stand out more. If you only have unsalted butter but prefer the less sweet, more balanced version, consider adding a tiny pinch more salt than the recipe calls for, alongside the measured amount.
• Baking Powder: As our primary leavening agent, baking powder plays a vital role in giving these blondies a slight lift without making them cakey. When combined with the wet ingredients, a chemical reaction occurs, releasing carbon dioxide gas. This reaction creates tiny air pockets in the dough, contributing to a lighter, yet still dense and chewy, texture.
• Sugar: We employ a combination of both brown sugar and granulated sugar for optimal texture and flavor. Granulated sugar contributes a delicate crispness to the edges of the blondies, while brown sugar is the secret behind their signature butterscotch-like flavor and incredibly chewy texture. The higher ratio of brown sugar to granulated sugar is specifically chosen to ensure these bars are wonderfully soft and deliciously chewy throughout.
• Eggs: Eggs provide essential structure and moisture to baked goods. In this recipe, the inclusion of one large egg plus an additional egg yolk is intentional. The extra yolk adds richness and density, contributing significantly to that coveted chewy texture. By reducing one egg white (which adds a lot of moisture and can lead to a cakier result), we ensure these mini egg blondies remain perfectly dense, chewy, and soft.
• Vanilla Extract: A generous amount of vanilla extract is crucial here. It profoundly enhances the butterscotch notes from the brown sugar and beautifully complements the nutty depth of the lightly browned butter, adding another layer of complex flavor. Don’t skimp on good quality vanilla!
• Cadbury Mini Eggs: These iconic Cadbury Mini Eggs are, without a doubt, the star of the show. Their delightful crunch and sweet chocolate interior make these blondies truly special, especially for Easter. I highly recommend buying a bag in bulk because they are incredibly “poppable,” and you’ll almost certainly be asked to make these mini egg cookie bars again and again! If mini eggs are unavailable or you simply want to try a variation, feel free to substitute some or all of them with your favorite chocolate chips, white chocolate chunks, or even chopped nuts.
• Maldon Salt: A final flourish of Maldon sea salt flakes sprinkled over the warm blondies is always optional but incredibly delicious. It provides a burst of briny crunch that perfectly contrasts and balances the sweetness of the chocolate eggs and the rich blondie base, elevating the flavor experience.

Step-by-Step Instructions for Crafting Irresistible Mini Egg Blondies

Follow these detailed steps to create the most delicious brown butter Cadbury Mini Egg Blondies:

1. Begin with Browned Butter: This is where the magic starts! Grab a small, light-colored stainless steel saucepan. Avoid dark-bottomed pans, as they make it much harder to observe the butter’s browning process and prevent burning. Add the cubed butter to the pan and melt it over medium heat. Once completely melted, the butter will begin to crackle and foam. Continue cooking, gently swirling the pan occasionally to ensure the heat is evenly distributed and the milk solids brown uniformly without scorching. Keep a close eye on it; the foam will subside, and you’ll see small, amber-colored bits at the bottom. It should smell nutty, like toasted hazelnuts. If you’re nervous about it browning too quickly, you can reduce the heat to low.
2. Cool the Browned Butter: As soon as the butter achieves that beautiful amber color and nutty aroma, immediately remove the saucepan from the heat. Pour the browned butter (including all the flavorful browned bits at the bottom!) into a heatproof bowl. It is absolutely crucial to let this butter cool completely to room temperature before incorporating it into your batter. Warm butter can melt the sugars and cook the eggs, leading to a greasy or cakey texture.
3. Prepare Your Baking Environment: While your butter cools, position an oven rack near the center of your oven and preheat it to 325ºF (160ºC). Next, prepare an 8×8 inch square baking pan. Line it with parchment paper, ensuring there’s a slight overhang on two sides. This overhang will act as “handles” to easily lift the cooled blondies out of the pan. Alternatively, you can use aluminum foil, sprayed generously with cooking spray, but parchment is generally preferred for easy release.
4. Whisk the Dry Ingredients: In a small bowl, combine the all-purpose flour, kosher salt, and baking powder. Whisk these dry ingredients together thoroughly to ensure they are well combined and evenly distributed. This step prevents pockets of leavening agents or salt in your finished blondies. Set this bowl aside for now.
5. Combine the Wet Ingredients: In a medium-sized mixing bowl, add the cooled browned butter, both brown sugar and granulated sugar, and two teaspoons of water. The water is a small but important addition; it helps reintroduce some of the moisture that evaporated during the butter browning process, ensuring your blondies remain moist and delightfully chewy. Whisk vigorously until the sugars are fully dissolved and the mixture is smooth. Then, add the large egg, the additional egg yolk, and the vanilla extract. Continue whisking until the eggs are completely incorporated and the mixture is light and uniform.
6. Form the Cookie Bar Dough: Switch from your whisk to a sturdy rubber spatula or a wooden spoon. Gradually add the dry ingredients to the wet ingredients, folding them gently until they are about halfway combined. At this point, add the chopped Cadbury Mini Eggs. Continue to fold the mixture *just* until everything is combined. Be very careful not to overmix the dough, as overworking the gluten in the flour can result in tough, dry blondies. A few streaks of flour are better than an overmixed batter.
7. Bake Your Blondies: Transfer the prepared blondie batter into your lined 8×8 inch baking dish, spreading it evenly with your spatula. Resist the urge to eat too much raw batter (though it is tempting!). If you wish to add a bit more color and visual appeal to the top, you can dot the surface with a few extra chopped mini eggs. Bake for 26-35 minutes, or until the top is golden brown and the edges are set. The baking time will influence the final texture: baking closer to 26 minutes yields a truly soft, fudgy blondie, while baking closer to 35 minutes will produce a chewier, more cookie-bar-like texture. Once removed from the oven, if you enjoy a sweet and salty treat, immediately sprinkle them with a generous pinch of flaked sea salt.
8. Cool Before Slicing: This step is vital for clean, perfect slices and optimal texture. Allow the blondies to cool completely in the pan for at least 1 hour, or ideally until they reach room temperature. Cooling allows the blondies to set properly, preventing them from crumbling when cut. Once cooled, use the parchment paper overhang to lift the entire slab of blondies onto a cutting board. Slice into squares or bars and serve with an ice-cold glass of milk for the ultimate indulgence!

Storing Tips: To keep your leftover blondies fresh and delicious, place them in an airtight container at room temperature. They taste best when enjoyed within 3-4 days. For longer storage, you can freeze individual blondies wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to 2-3 months. Thaw at room temperature before serving.

Gluten-Free Friends: While I haven’t personally tested this specific recipe with gluten-free flour, I believe it’s an excellent candidate for a successful gluten-free adaptation due to its chewy, dense nature. Many blondie recipes translate well to GF flour blends. This and this are my favorite gluten-free flour blends that I consistently use for baking to achieve great results. Ensure your chosen blend is a 1:1 substitute for all-purpose flour.

If You Love These Blondies, You’ll Adore These Other Recipes:

If the rich, chewy goodness of these Cadbury Mini Egg Blondies captured your heart, be sure to explore these other fantastic recipes:

• Brown Butter Pecan Chocolate Chip Blondies
• Brown Butter Rice Krispies Treats
• Peanut Butter and Jelly Oat Bars
• Apple Crumble Bars
• Key Lime Pie Bars