I tested three batches before I nailed the ratio, how many Cadbury mini eggs to chop into the batter versus press on top, and how far to push the brown butter before the bars lose their chew. The answer changed everything.
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Here’s what I landed on: chop the whole bag, set aside a quarter cup for the top, fold the rest into the batter. The batter portion gives you candy sweetness woven through every bite. The topping holds its shape just enough to show off the eggs’ color.
Brown butter is what sets these apart from every other mini-egg blondie recipe out there. It adds a nutty, caramel-like depth that makes them taste like you spent way more time than you did. Most recipes just melt butter and move on. The extra 4 minutes of browning change everything.
The rest is simple: one bowl, no mixer, one standard 9-oz bag of mini eggs is exactly the right amount. No leftover candy rattling around your pantry.
If you’re already in full Easter baking mode, I’ve also got my frosted Easter sugar cookie bars, which round out a treat tray beautifully, and my rice krispie treats are always a hit with kids.
Why You’ll Love This Recipe
- Brown butter base adds a nutty, caramel-like depth that makes these taste like you spent way more time than you did.
- One-bowl, no-mixer required, everything comes together in a single bowl with just a whisk and a spatula.
- One bag is all you need: a standard 9-oz bag of Cadbury mini eggs is the exact right amount, split between batter and topping.
- Kid-approved and party-ready: they travel well, hold their shape, and look great on a dessert tray.
- Make-ahead friendly: They actually taste better the next day, which makes them perfect for Easter brunch or school events.
Ingredients
- Salted butter: I tested these with salted butter and kept the kosher salt amount the same. It worked perfectly and gives the bars a richer flavor.
- Light brown sugar: Don’t swap for dark brown. Dark brown is heavier on molasses and competes with the brown butter flavor rather than playing off it.
- Granulated sugar: A smaller amount, alongside the brown sugar, contributes to slightly crispy edges without making the bars cakey.
- Large egg + egg yolk: The extra yolk is intentional. It adds richness and gives the center that fudgy, pull-apart chew that separates a great blondie from a mediocre one. Don’t skip it.
- All-purpose flour: If you don’t have a scale, spoon the flour into your measuring cup a little at a time until it’s overflowing, then sweep a straight edge across the top to level it off. Never scoop directly from the bag, which packs the flour in and can add 20-30 extra grams without you realizing it, which leads to cakey, dry bars.
- Baking powder: Just enough for a little lift. These shouldn’t puff up like a cake.
- Kosher salt: Balances the sweetness and draws out the nuttiness of the brown butter. I use Diamond Crystal. If you only have Morton’s kosher salt, use half the amount; it’s denser and saltier by volume. Fine table salt works too, also at half the amount.
- Cadbury mini eggs, divided: One standard 9-oz bag is all you need. Crush all the eggs, then set aside ¼ cup for the topping. The rest goes into the batter.
- Semisweet chocolate chips: I like using semisweet here as the slight bitterness cuts through the sweetness of the candy shells.
See recipe card below for full quantities.
Substitutions and Variations
- Can’t find Cadbury mini eggs? Robin Eggs (Whoppers in pastel candy shells) are the closest substitute. Pastel M&Ms could work too.
- Unsalted butter: Works fine as a swap. Keep the amount of kosher salt exactly the same.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Mini Egg Blondies
In a light-colored saucepan over medium heat, melt the butter. Keep cooking, swirling the pan occasionally, until it turns golden amber and smells nutty, about 4-5 minutes.
Pour immediately into a large heat-safe mixing bowl and let cool for 10 minutes.
Whisk both sugars into the cooled brown butter until well combined. Add the egg, egg yolk, and vanilla, then whisk vigorously for about 60 seconds. When it’s ready, the batter will look glossy and slightly thickened.
Switch to a rubber spatula. Fold in the flour mixture until just combined, with no dry streaks remaining. The batter will be thick. Stop as soon as it comes together.
Fold the chopped mini eggs and all of the chocolate chips into the batter. The batter will be thick and full.
Spread the batter evenly into the 8×8 inch metal pan. Scatter the reserved chopped 1/4 cup of mini eggs across the top, pressing them in gently so they anchor into the batter.
Bake for 22-24 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire cooling rack.
Sarah‘s Tips
- Use a metal pan, not glass or ceramic. Metal conducts heat more evenly and gives you the best results with this recipe.
- Use a light-colored saucepan for the brown butter. The milk solids that give brown butter its flavor are dark, and in a dark pan you can’t see them changing color. A stainless or light-colored enamel pan shows you exactly what’s happening so you don’t overshoot it. Serious Eats has a great brown butter guide: https://www.seriouseats.com/how-to-brown-butter
- Crush the mini eggs before you start mixing. Spread them on a cutting board and chop roughly with a sharp knife, or drop them in a zip-lock bag and go at it with a rolling pin. You’re looking for a mix of halves and smaller pieces, not dust.
- Press the topping eggs in before baking, not after. Eggs pressed into raw batter nestle in as the bars set. Pressed on after they come out, they just sit on the surface.
- Don’t overmix after adding the flour. Fold just until no dry streaks remain. Overmixing develops gluten and makes the bars tough instead of tender.
- Cool completely before cutting. The structure sets as the bars come to room temperature.
FAQs
Storage
Room temperature: Airtight container for up to 5 days. They get better on day 2 as the flavors settle and the texture deepens.
Refrigerator: Up to 1 week. The fridge firms up the texture and makes them chewier, which is honestly great for a different eating experience. Pull them out 20 minutes before serving for a softer, fudgier center.
Freezer: Wrap individual squares and freeze for up to 2 months. Thaw at room temperature for about an hour. I’ve done this, and the texture holds up well.
Make-ahead for Easter or an event: Bake the day before, cool completely, cover the pan with foil, and leave it on the counter overnight. They slice cleaner, and the flavor is more balanced than fresh-baked.
Thank you!
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See you next time! ♡ Sarah
Recipe
Mini Egg Blondies
Equipment
- Light-colored saucepan
- Large heat-safe mixing bowl
- Zip-lock bag
Ingredients
- ½ cup (113.5 g) 1 stick salted butter
- 1 cup (220 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 egg yolk
- 1½ tsp vanilla extract
- 1¼ cups (150 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp Diamond Crystal kosher salt, if using Morton or any other brand, use ¼ tsp
- 1 (255 g) 9 oz bag Cadbury mini eggs, chopped
- ⅓ cup (60 g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides. Lightly spray with nonstick spray.
- Chop the mini eggs using a sharp knife on a cutting board, or place them in a zip-lock bag and break them up with a rolling pin. Set aside a heaping ¼ cup of the chopped eggs for the topping. Set the rest aside for the batter.1 9 oz bag Cadbury mini eggs,
- In a light-colored saucepan over medium heat, melt the butter, swirling occasionally, until golden amber and nutty-smelling, about 4-5 minutes. If your butter is cold straight from the fridge, it'll take a couple of extra minutes to reach the browning point; that's normal. Pour immediately into a large heat-safe bowl and cool for 10 minutes.½ cup 1 stick salted butter
- Whisk both sugars into the cooled brown butter until combined. Add the egg, egg yolk, and vanilla and whisk vigorously for 60 seconds until the mixture looks glossy and slightly thickened.1 cup light brown sugar,, ¼ cup granulated sugar, 1 large egg, 1 egg yolk, 1½ tsp vanilla extract
- Switch to a rubber spatula. Fold in the flour, baking powder, and salt until just combined and no dry streaks remain. Do not overmix.1¼ cups all-purpose flour,, ½ tsp baking powder, ½ tsp Diamond Crystal kosher salt,
- Fold the crushed mini eggs (minus the 1/4 cup) and all of the chocolate chips into the batter.⅓ cup semisweet chocolate chips
- Spread the batter evenly into the prepared pan. Scatter the reserved ¼ cup of chopped mini eggs across the top, pressing in gently.
- Bake for 22-24 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and allow to cool completely in the pan set on a wire rack before lifting out and slicing.
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This recipe was a hit! The Cadbury mini eggs are a favorite candy in my house and this was a great way to mix it up and make a delicious seasonal treat for the family this holiday weekend. I will be making them again.
That makes my day! Thank you so much, have a wonderful holiday.