I know this may sound strange, but for the most part, we are not candy people. Don’t get me wrong. We like candy. We just don’t eat a lot of it.
I for one, am more of a baked goods kind of person. And my husband’s favorite is Sour Patch Kids, which I don’t really like. So we rarely have candy in the house. Except those lovely holidays that for some reason make it mandatory to have lots of candy around. I think I may change that soon.
Anyway, last Easter we ended up with a whole bag a Cadbury Mini Eggs, and we knew we were not going to eat them. So, I made these blondies and we all decided that this was a tradition that we could stick with.
They’re the perfect chewy, caramelly blondies and the milk chocolate in the eggs make them just . . . mmmm.
Definitely a simple way to make a fun treat for Easter or just for fun!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups butter, melted and cooled
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 1 cup Cadbury mini eggs, chopped and divided
- Preheat oven to 350. Spray a 9x13 inch pan with cooking spray.
- In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, whisk together the melted butter and born sugar until combined.
- Add eggs and vanilla, mix well.
- Fold dry ingredients into wet just until combined. Fold in 2/3 cup of the mini eggs.
- Pour into prepared pan, smoothing out with a rubber spatula.
- Bake until the top is shiny, cracked and light golden born, 22 to 25 minutes.
- Sprinkle the rest of the mini eggs over the top of the warm blondies.
- Allow to cool completely on a wire rack.
Recipe adapted from Sweet Peas Kitchen
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