These easy high altitude Cadbury mini egg blondies are so soft, moist and chewy, and they make such a fun and pretty treat for Easter. If you love those little chocolate mini eggs, these colorful Easter cookie bars are for you!
Looking for more high altitude Easter recipes? Don’t miss my brown butter carrot cake with cream cheese frosting, Cadbury mini egg brownies, white chocolate chip sprinkle cookies, and hummingbird cake.
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Why You’ll Love This Recipe
Stays Soft and Moist for Days. Everyone who’s made my blondie recipe tells me they can’t believe how soft the cookie bars are. And the best part is that they don’t dry out, even days later. I based today’s recipe on my original cookie bar recipe, with some brown sugar to add those caramelized flavor notes that are so good in blondies.
Use up Leftover Easter Candy. If Cadbury mini eggs aren’t your thing, you could top your blondies with Easter m&ms, plain chocolate eggs, or any other type of chocolate Easter candy that you like.
Perfect for a Party. This kind of treat is always a crowd-pleaser with both kids and adults at an Easter get together.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter. Adds richness, moisture and flavor to your blondies.
- Sugar. A combination of granulated sugar and light brown sugar adds sweetness, moisture and a hint of caramel flavor.
- Vanilla Extract. Flavor.
- Eggs. Add structure and richness.
- All-Purpose Flour. Adds structure and thickens the cookie dough batter.
- Baking Powder. Leavens the cookie bars so they puff up as they bake.
- Coarse Kosher Salt. Balances the sweetness.
- Cadbury Mini Eggs. Use any assortment of colors that you like. The “shimmer” eggs I used on my Cadbury mini egg brownies are also so pretty.
TIP: Note that the pan I used in today’s photographed bars is slightly smaller than a 9×13 pan (measuring around 8×11 inches), yielding bars that are a little bit thicker. For a smaller pan, I also needed to bake them for about 5 minutes longer.
Instructions
- Preheat the oven to 350F. Line a 9×13 baking sheet with a piece of parchment/baking paper and snip the corners so the paper fits down into the pan. Alternatively, you can use aluminum foil, and spray the foil thoroughly with non-stick spray.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a bowl and hand-held electric mixer), beat the softened butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract, and mix in the eggs, one at a time, just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients and mix the dough on low, just until moistened. The dough will be very thick.
- Pile the dough into the prepared pan. Since the dough is so thick and sticky, it can be a little tricky to spread it out. The best way is to butter your hands or a spatula and just push the dough out to the edges of the pan as evenly as you can.
- Scatter the chopped Cadbury eggs over the dough, and lightly press them into the dough. If you like, add a few whole mini eggs to the top of the dough, too.
- Bake the cookie bars on the center oven rack for about 20-22 minutes, just until the edges are set and ever so slightly browned, but the center still looks a little underdone. Be careful not to over-bake these bars, or they will end up dry. They will continue to bake and set in the hot pan after you take them out of the oven. It’s normal for the center of the bars to settle and sink down a little as it cools.
- Set the pan on a cooling rack and cool completely before cutting into bars.
TIP: Since these bars stay so soft, I like to bake them at night, let them cool for a few hours, and then cover them with plastic wrap overnight to cut and serve the next day.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I freeze these blondies?
If you’re going to eat your Cadbury mini egg blondies right away, store them in an airtight container for up to 3 days. Or you can wrap them well and freeze the cookie bars for 3-6 months.
Would these be good with frosting?
Frosting is always a deliciously sweet finish. I’d suggest this brown butter frosting, with more of the Cadbury mini eggs scattered over the top.
How long will these blondies stay soft?
Stored in an airtight container at room temperature, they will stay soft and moist for at least 3 days.
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High Altitude Cadbury Mini Egg Easter Blondies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 cup unsalted butter, softened to room temperature
- â…” cup granulated sugar
- â…” cup light brown sugar, lightly packed
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 ¼ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ cups mini Cadbury eggs, roughly chopped
Instructions
- Preheat the oven to 350F.Line a 9×13 baking pan with a piece of parchment/baking paper and snip the corners so the paper fits down into the pan. Alternatively, you can use aluminum foil, and spray the foil thoroughly with non-stick spray.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a bowl and hand-held electric mixer), beat the softened butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract, and mix in the eggs, one at a time, just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients and mix the dough on low, just until moistened. The dough will be very thick.
- Pile the dough into the prepared pan. Since the dough is so thick and sticky, it can be a little tricky to spread it out. The best way is to butter your hands or a spatula and just push the dough out to the edges of the pan as evenly as you can.
- Scatter the chopped Cadbury eggs over the dough, and lightly press them into the dough.
- Bake the cookie bars on the center oven rack for about 20-22 minutes, just until the edges are set and every so slightly browned, but the center still looks a little underdone. Be careful not to over-bake these bars, or they will end up dry. They will continue to bake and set in the hot pan after you take them out of the oven. It's normal for the center of the bars to settle and sink down a little as it cools.
- Set the pan on a cooling rack and cool completely before cutting into bars.
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