Mini Egg Blondies That Taste Like a Bakery Treat

I bake a lot for my kids, but every spring there’s one treat they wait for the second those pastel bags hit the store shelves—my Mini Egg Blondies.

It’s become our little tradition. The moment I spot that first display at the grocery store, I toss a couple of bags into the cart like I’m stocking up for winter.

I always tell myself I’m saving them for baking, but the kids know… I’m the first one sneaking a handful the second we get home.

I usually grab an extra bag “just in case,” and somehow half of them disappear before I even start baking.

Sometimes it’s my kids, sometimes it’s my husband, and honestly—sometimes it’s me after a long day.

Those crunchy chocolate eggs just call your name, right?

Ingredients for Mini Egg Blondies

They taste like something you’d pick up at a fancy bakery—soft, chewy, buttery, and packed with that perfect Mini Egg crunch.

And the best part?

They’re easy enough to whip together on a chaotic weeknight when homework is spread all over the table, someone can’t find their water bottle for school tomorrow, and dinner is still bubbling on the stove.

One bowl, a few simple ingredients, and the whole house smells like the sweetest kind of spring.

2 cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
¾ cup white chocolate chips
2 cups milk chocolate mini Cadbury eggs

These Mini Egg Blondies truly feel like a bakery treat.

They come out buttery, soft, and filled with big chocolatey chunks in every bite—just like something you’d pick up at your favorite café.

The recipe is wonderfully simple, too. There’s no complicated technique involved, just classic mix-and-bake steps that even my youngest jumps in to help with.

And trust me, they’re completely kid-approved.

My kids love how every square is packed with chocolate, and they always try to grab the pieces with the extra Mini Eggs on top.

If you’re making them for Easter brunch, a school bake sale, or just a sweet after-school snack, these blondies fit perfectly into every spring moment.

How to Make Mini Egg Blondies for Easter

1. Prep Your Ingredients

Measure everything out before you start baking. Whisk together the flour, baking soda, and salt in a bowl so they’re ready when you start the batter.

2. Mix the Batter

In your mixer bowl, pour in the melted butter, then add brown sugar and white sugar. Cream them together until the mixture looks thick and glossy.

3. Add the Flavor Boosters

Add in the vanilla, the whole egg, and the extra egg yolk—this gives the blondies an extra chewy, rich texture. Mix until creamy.

4. Combine Dry and Wet Ingredients

Slowly add your flour mixture into the wet ingredients. Stir until every bit of flour is just incorporated and your batter comes together.

5. Add Chocolate Goodness

Stir in the white chocolate chips, then gently fold in the Cadbury Mini Eggs so they’re spread throughout the dough.

6. Bake to Golden Perfection

Spread the batter evenly in a greased 9×9 baking dish. Bake at 325°F (163°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool Before Cutting

This step is key. Let the blondies cool for at least 30 minutes before slicing so they hold together beautifully.

Storing & Freezing Tips

Store on the Counter: Once completely cool, keep blondies in an airtight container at room temperature for up to 4 days.
Refrigerator: If it’s warm in your kitchen, store them in the fridge for up to 1 week.
Freezer: Wrap individual squares tightly and store in a freezer bag for up to 3 months. Thaw on the counter when you’re ready to indulge.