Mini Egg Blondies: The Ultimate Easter Treat You’ll Make All Year

Last Updated on February 9, 2026 by Souhail

I still remember the year I accidentally created my first batch of mini egg blondies while frantically cleaning out my pantry the week before Easter. I had a half bag of Cadbury Mini Eggs staring at me from the counter, leftover brown sugar from a failed cookie attempt, and exactly 25 minutes until my friends showed up for an impromptu brunch.

What emerged from my oven was nothing short of magic: buttery, vanilla kissed bars studded with pastel candies that cracked open to reveal melty chocolate pockets. Those mini egg blondies became an instant legend in my New York apartment building, with neighbors knocking on my door asking for the recipe before the pan had even cooled.

This is the kind of dessert that transforms an ordinary Tuesday into a celebration. With its chewy center, crisp edges, and playful crunch of candy shells, it’s equal parts nostalgic and sophisticated.

Whether you’re hosting an Easter gathering, need a last minute potluck contribution, or simply want to taste spring in dessert form, these bars deliver big flavor with minimal effort. They’re the happy medium between a cookie and a cake, with that irresistible candy surprise in every bite.

Why This Recipe Works Like a Dream

Let me tell you why these bars have earned permanent residence in my spring baking rotation. It all comes down to three magic words: texture, nostalgia, and ease. Here’s what makes them special:

• The brown sugar base creates that signature blondie chewiness while letting the vanilla flavor shine without chocolate overpowering it.
• Mini Eggs stay suspended throughout the batter instead of sinking, giving you candy in every single bite.
• The candy shells crack during baking, creating gorgeous pastel freckles across the golden surface while the chocolate centers melt into pockets of joy.
• One bowl, one pan, and under an hour from pantry to plate means you can throw these together even when hosting feels overwhelming.
• They travel beautifully, making them perfect for Easter baskets or potlucks (unlike my delicate Easter sugar cookies that need careful packaging).

For dietary tweaks: swap the all purpose flour for a 1:1 gluten free blend if needed. The eggs are essential for structure, but for a fun twist, try using half dark and half milk chocolate Mini Eggs if you prefer deeper flavor. Just don’t skip the sea salt sprinkle on top, trust me.

My Secret Tips for Blondie Bliss

Here’s how to guarantee bakery worthy results every single time. First, don’t overmix that batter once you add the flour. Stir just until you see no white streaks remaining, or you’ll activate the gluten and end up with tough bars instead of tender ones.

Second, press about two thirds of the Mini Eggs into the batter before baking, then scatter the rest on top immediately when they come out of the oven. This gives you both melty pockets inside and that irresistible candy crunch on the surface. Third, let them cool completely in the pan before cutting. I know it’s agony when your kitchen smells like vanilla and melted chocolate, but cutting warm blondies means crumbly disappointment instead of clean slices.

And finally, use room temperature eggs. They incorporate into the batter more smoothly, creating a lighter texture. If you forget to set them out ahead of time, just place eggs in a bowl of warm water for five minutes while you gather other ingredients.

Fun Ways to Switch Up Your Blondies

Once you’ve mastered the classic version, the customization possibilities are endless. These variations let you adapt the recipe for different occasions or dietary preferences while keeping that beloved blondie base intact.

Salted Caramel Swirl
Before adding the Mini Eggs, drizzle 1/4 cup of store bought caramel sauce over the batter and gently marble it with a knife. Sprinkle with flaky sea salt after baking. The sweet salty contrast elevates these from playful to sophisticated.

Double Chocolate Version
Replace half the flour with unsweetened cocoa powder and fold in chopped dark chocolate along with the Mini Eggs. You’ll get fudgy, intensely chocolatey bars with candy surprises throughout.

Nutty Crunch Edition
Fold in 3/4 cup of toasted chopped pecans or walnuts with the flour. The earthy crunch pairs beautifully with the sweet candy and creates a more complex texture profile.

Gluten Free Friendly
Use a quality 1:1 gluten free flour blend measured by weight (about 180 grams). The texture stays remarkably similar, and nobody will guess they’re gluten free.

Serving Suggestions

These blondies shine when served slightly warm with a scoop of vanilla bean ice cream melting down the sides. For an elegant brunch presentation, cut into small squares and stack two high with a dollop of lightly sweetened whipped cream between them. They pair wonderfully with a cup of milky tea or cold brew coffee.

If you’re building an Easter dessert board, arrange blondie squares alongside fresh berries and those adorable strawberry crumb bars for a gorgeous spring spread. A light dusting of powdered sugar just before serving adds a delicate finish that makes them look professionally styled.

Storage and Reheating Instructions

Store cooled blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap the entire pan tightly in plastic wrap and freeze for up to 3 months. To refresh, let frozen blondies thaw at room temperature for 30 minutes, then warm individual pieces in the microwave for 12 seconds to bring back that just baked softness.

Avoid refrigerating them, as the moisture in the fridge can make the candy shells sticky and compromise the perfect chewy texture.

Creative Uses for Leftovers

Got a few blondies left? Chop them into chunks and fold into vanilla ice cream base before churning for homemade candy bar ice cream. Crumble over Greek yogurt with sliced bananas for an indulgent breakfast parfait. Or layer chunks with whipped cream and fresh raspberries in a trifle dish for an effortless no bake dessert that looks impressive. They even make a fun topping for milkshakes blended with vanilla ice cream and milk.

How Do You Make it

Mini Egg Blondies

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

245

kcal

These mini egg blondies deliver buttery vanilla bliss studded with colorful Cadbury candies in every chewy, golden bite.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup unsalted butter, melted

• 1.5 cups light brown sugar, packed

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 2 cups all purpose flour

• 1 teaspoon baking powder

• 0.5 teaspoon fine sea salt

• 2 cups Cadbury Mini Eggs, divided

• Flaky sea salt for finishing (optional)

Directions

• Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• In a large bowl, whisk the melted butter and brown sugar together until smooth and glossy, about 1 minute.
• Add the eggs one at a time, whisking well after each addition until fully incorporated, then stir in the vanilla extract.
• In a separate medium bowl, whisk together the flour, baking powder, and fine sea salt until evenly combined.
• Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain.
• Do not overmix.
• Gently fold in 1.5 cups of the Mini Eggs, reserving 0.5 cup for topping.
• Spread the batter evenly into the prepared pan, smoothing the top with your spatula.
• Bake for 22 to 25 minutes, until the edges are golden and the center looks set but still slightly soft when gently pressed.
• Immediately after removing from the oven, press the remaining 0.5 cup of Mini Eggs onto the surface while the blondies are still warm so they adhere.
• Let cool completely in the pan on a wire rack, at least 2 hours, before lifting out using the parchment overhang and cutting into 16 squares.
• Sprinkle with flaky sea salt if desired just before serving.

Notes

• For extra chewy blondies, reduce flour to 1.75 cups.
• Don’t substitute granulated sugar for all the brown sugar, or you’ll lose the signature moist texture.
• Pressing candies on top after baking ensures they stay visible and crunchy.
• Use light brown sugar for milder flavor or dark brown for deeper molasses notes.
• These taste best the day they’re made but stay delicious for three days stored properly.

Nutrition Facts

• Total number of serves: 16
• Calories: 245kcal
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 0.48mg
• Sodium: 0.145mg
• Carbohydrates: 34g
• Fiber: 1g
• Sugar: 22g
• Protein: 3g

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Closing Thoughts

There’s something magical about a dessert that feels both nostalgic and fresh, and these mini egg blondies deliver exactly that. They’re the kind of treat that makes people pause mid bite and ask for the recipe, the kind that disappears fast but leaves happy memories behind.

Whether you’re celebrating Easter or just craving a taste of spring joy, this recipe promises delicious results with minimal stress. And once you’ve fallen in love with bar style desserts, you might want to try my apple cheesecake bars for a fruity twist or keep things simple with a batch of cottage cheese egg bites for your next brunch spread.

Now grab those colorful candies and let’s bake some happiness together. Your kitchen (and your friends) will thank you.