You know the day after Valentine’s Day when all of the heart shaped candy is on sale? That is also the day the Easter candy comes out. Sure, a little premature, but Easter is the last day of March this year. It will be here in no time! So for the past few days I’ve been seeing an overwhelming display of Peeps and plastic easter baskets. No and no. What I did have my eye on were those mini Cadbury milk chocolate eggs. Instead of waiting until April 1st when those would probably be 1/2 off, I decided to get them so I can “practice” making a recipe. Turns out, I nailed it on the first attempt and these blondies must be shared. And you guys already have an advantage because I don’t have a mixer…so these were hand mixed and that kind be a little iffy (hint to all KitchenAid employees reading this). Even still, I was so thrilled with the subtle crunch from the candy shell, even though they completely soften once baked.
All I’m saying is…”practice” this recipe before Easter…because, well, everybunny will love it.
Mini Cadbury Egg Blondies
Adapted from Bakeaholic Mama
Serving size varies depending on how large you want your blondies
2 cups all-purpose flour
1/2 tsp baking soda
Pinch of salt
3/4 cup unsalted butter, melted
1 cup packed dark brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 egg yolk
1 10 oz bag mini Cadbury eggs
In a medium size mixing bowl, combine flour, baking soda, and salt.
Melt butter over medium heat. Once melted, cream with sugars. Add eggs and vanilla.
Slowly add in flour mixture until it’s incorporated. Fold in mini eggs, gently.
Spread batter into greased 8 x 8 or 9 x 9 baking dish. I forgot to grease the pan and it was fine because of all the butter. Better safe than sorry though.
Bake at 325 degrees for 35-40 minutes until toothpick comes out clean. Let the bars cool 30 minutes before digging in!