These Cadbury Creme Egg Blondies are the best Easter treat! This recipe is incredibly easy and quick to make. The blondies are chewy, fudgy and taste amazing stuffed with crème eggs!

I couldn’t let Easter go by without sharing a recipe with one my favourite Easter chocolate – the Cadbury Crème Eggs. These crème egg blondies are honestly incredible! They are buttery, chewy and fudgy with a delicious butterscotch flavour. The crème eggs add some chocolatey goodness to the mix!

This recipe is super easy and quick to prepare, which makes it a great last minute dessert for Easter weekend. You won’t regret making these blondies – I promise! Check out the recipe below and let me know what you think in the comments!

INGREDIENTS YOU WILL NEED TO MAKE THESE CADBURY CREME EGG BLONDIES:

This blondie recipe is simple and only requires a short list of ingredients:

Butter: this recipe uses unsalted butter that is melted and slightly cooled.
Brown sugar: you can use light or dark brown sugar in this recipe. I prefer to use dark brown sugar for a more pronounced molasses and butterscotch flavour.
Flour: this recipe uses all-purpose flour. Make sure to either weigh your flour or spoon the flour into a cup and level the cup with a knife to avoid using too much flour. Using more than 1 cup of flour will lead to dry and more cakey blondies.
Cadbury Crème Eggs: I use regular size crème eggs so you can either keep them full for big bites of chocolate or you can cut them in half and have more frequent chocolate bites. If using large crème eggs, I would recommend cutting them in half.
Others: egg, vanilla extract, baking powder, salt.

HOW TO MAKE CREME EGG BLONDIES:

This recipe is so easy to make and the best part – it only uses one bowl, which means less dishes!

First, preheat the oven to 350F and line an 8×8 inch pan with parchment paper. In a large bowl, whisk your brown sugar into the melted butter. Once fully combined, mix in the egg and the vanilla extract. Careful not to over mix the batter at this step! Directly in the bowl, add the flour, baking powder and salt. Fold in the dry ingredients using a spatula. Transfer the batter to the pan and spread it evenly using an offset spatula. Gently push in the crème eggs in the batter and bake for 24-26 minutes. The blondies will be slightly under-baked but will continue to bake as you let them cool in the pan.

When the blondies are cooled and set, pull them out with the help of the parchment paper and cut them in 9 squares for larger portions or 16 squares for smaller portions.

HOW TO STORE BLONDIES:

Store the cut blondies in an airtight container at room temperature for up to 5 days (if they even last that long…)

FOR MORE EASTER RECIPES, CHECK OUT MY:

If you make these Cadbury creme egg blondies, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!

The Best Cadbury Creme Egg Blondies

Author: Charlotte
Total Time: 35 minutes
Yield: 16 1x

Print Recipe

Description

These Cadbury Creme Egg Blondies are the best Easter treat! This recipe is incredibly easy and quick to make. The blondies are chewy, fudgy and taste amazing stuffed with crème eggs!

Ingredients

Scale

3/4 cup (170g) unsalted butter, melted
1 cup (200g) brown sugar
1 large egg
2 tsp vanilla extract
1 cup (150g) all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
10 crème egg

Instructions

Preheat the oven to 350F and line an 8×8 inch pan with parchment paper.
In a large bowl, whisk your brown sugar into the melted butter. Once fully combined, mix in the egg and the vanilla extract.
Directly in the bowl, add the flour, baking powder and salt. Fold in the dry ingredients using a spatula.
Transfer the batter to the pan and spread it evenly using an offset spatula. Then slightly push into the dough the crème eggs.
Bake for 24-26 minutes. The blondies will be slightly under-baked but will continue to bake as you let them cool in the pan. (Only cut the blondies once fully cooled so they have time to set properly.)