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Easy Mini Egg Blondies (Mini Egg Cookie Bars)

These mini egg blondies are a delicious treat that come together quickly with simple ingredients. These chewy cookie bars are made with brown sugar and butter and are filled with Cadbury mini eggs. They are crisp on the outside and chewy in the middle, making them the perfect Easter treat. 

A stack of mini egg blondies and a small bowl of mini eggs.

Made with simple pantry ingredients, blondies have a fudgy texture, like a brownie, and a light caramel flavor.  These mini egg bars are much like a chocolate chip cookie without the need to scoop and roll cookie dough.  Filled with chocolate eggs, they are a delicious treat for an afternoon snack.

If you like these, you may also like our Cookies and Cream Blondies or Raspberry White Chocolate Blondies!

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Why you’ll love Mini Egg Blondies:

  • Quick – These cookie bars come together quickly and take less than 30 minutes to bake.
  • Easy clean up – You only need 1 bowl and 1 pan to make these blondies, making clean up a breeze.
  • Simple Ingredients– These bars are made with simple pantry ingredients, and mini eggs can be substituted easily with other chocolate candies.

Easter egg blondies are a delicious, chewy cookie bar with a fudgy texture and slight caramel flavour. They are made with simple ingredients and come together in minutes.

Like brownies, they have a soft, gooey middle, chewy edges, and a crispy, crackly top.  

These blondie bars are filled with mini Cadbury eggs, which add a bit of crunch, fun color, and a lot of chocolate to the blond bars.

A blondie should be soft and chewy, with a slightly fudgy texture. However, if you prefer a more cake-like blondie, add a tablespoon or two more flour and cook just a bit longer.

Blondies are made with a higher ratio of brown sugar to white sugar. This gives them their blond colour and sweet caramel flavour.  They have a flavor similar to chocolate chip cookies, but instead of scooping cookies and baking them on a sheet, you spread the batter into a baking pan.  

Top view of sliced mini egg cookie bars scattered on a table.

While we have made these Easter blondies with mini eggs, you can use any fun candy-coated chocolate that you like. They work well with M&Ms, but you can also use any leftover Easter candy, any of your favorite type of easter eggs will work such as Kinder eggs, smashed chocolate bunnies, or even simple chocolate chips.

These chewy blondies, along with brownies, cookies, and other squares, make a great addition to a dessert platter. They also make a great after-school snack and are perfect for the lunch box. We enjoy them with a large glass of milk or a hot cup of coffee.

Ingredients & Substitutions

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

This easy blondie recipe comes together with simple pantry ingredients. 

  • Butter—For the best flavour and texture, this recipe calls for real butter, which can be salted or unsalted.
  • Brown sugar – These blondies are made with light brown sugar, which gives them a golden colour and milder flavour. However, dark brown sugar may be used instead.
  • Granulated sugar – Just a bit of added granulated sugar enhances the sweetness and texture.
  • Vanilla extract—Vanilla adds to the flavour of the blondie. It can be replaced with other extracts, such as caramel or almond. 
  • Flour—For this recipe, you will need regular, all-purpose flour. For the best results, spoon and level the flour rather than scoop it, or better yet, weigh it. 
  • Mini Eggs—We use the regular milk chocolate Cadbury mini eggs, but you can use any brand or variety that you like. They are great with peanut butter or dark chocolate mini eggs, but you don’t have to use Easter candy. You can use milk or dark chocolate chips, M&Ms, or chopped chocolate instead.  One cup of candy will give you lots of mini eggs, but you can use more or less depending on your preference.
Ingredients for mini egg blondies.

One – Mix the melted butter, vanilla, and sugars in a large mixing bowl. Using a hand mixer on low speed, mix for one to two minutes until the ingredients are well combined, and the sugar crystals have dissolved. If you do not have a hand mixer you can use a stand mixer or do this by hand, just be sure to mix well. 

Two – Add the eggs and mix on low just until combined. 

Creamed butter and sugar in a glass mixing bowl with 2 eggs added.

Three – Whisk the flour, baking powder, and salt together, then add to the bowl. Stir just until combined. Then fold the crushed chocolate eggs into the batter.

Four – Spread the blondie batter into a parchment paper lined 9×9 baking pan. Sprinkle extra mini eggs into the top of the batter.
Alternatively, you can spray a baking pan with non-stick spray; however, lining the pan will make it easier to lift the blondies out and slice them.

Bake until golden brown, the top of the blondies feel set, and a toothpick inserted in the centre comes out mostly clean.

Pro Tip – Be careful when crushing the mini eggs.  We like to add them to a large ziplock bag and crush them with a heavy rolling pin.  This prevents them from rolling around and is safer than using a cutting board and knife.

Mixed blondie batter in a glass mixing bowl with mini eggs added, and the batter spread in a 9x9 baking pan.

Blondies will feel soft when you remove them from the oven, but they will firm up when cooled completely.

Wait until the blondies have cooled before slicing. If you used parchment paper, you should be able to loosen the sides and lift them straight out of the pan.

Mini egg blondies cut into squares with mini eggs scattered around.

Pro Tip – To ensure a soft, fudgy centre, do not overbake the blondies. They are done when the top feels set and a toothpick inserted in the center comes out mostly clean. They will feel soft, but they will firm up when they cool.

A platter of mini egg cookie bars.

Top Tips & Tricks

  • For the best flavour and texture, be sure not to over-bake. Err on the side of slightly underdone, as they will firm up as they cool.
  • For the best results, we suggest weighing the dry ingredients. However, if you prefer not to weigh, flour should be measured by spooning and levelling, and the brown sugar should be slightly packed. 


Why are my blondies cake-like instead of fudgy?

Cake-like blondies can be caused by over-mixing, adding too much flour, or over-baking. For best results, measure your ingredients correctly, do not over-mix, and err on the side of slightly underdone rather than over-baking.

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Printable Recipe

A stack of mini egg blondies and a small bowl of mini eggs.
4 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Author: Deanna


  • 1 cup (226g) salted butter melted
  • 1 ½ cups (280g) light brown sugar lightly packed
  • ¼ cup (50g) granulated sugar
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (260g) all purpose flour spooned and levelled
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt or ¼ teaspoon table salt
  • 1 cup (200g) mini eggs crushed and divided


  • Preheat oven to 350°F.
  • Line a 9×9 baking pan with parchment paper, or spray with non-stick spray.
  • Combine the melted butter, brown sugar, white sugar, and vanilla in a large bowl. Using a hand mixer, on low speed, mix for 1-2 minutes until well combined and the sugar crystals have dissolved.
  • Add the eggs and mix on low speed, just until the ingredients are combined.
  • Whisk the flour, baking powder, and salt together, then add to the bowl. Stir just until combined.
  • Crush the mini eggs, then fold them into the batter, leaving about ¼ cup of the eggs aside to sprinkle on the top.
  • Spread the batter into the prepared 9×9 pan, then press the remaining ¼ cup of mini eggs into the top.
  • Bake for 25-30 minutes until golden brown, the top feels set, and a toothpick inserted in the center comes out mostly clean.
  • Move the pan to a cooling rack. Once cool, if you have used parchment, lift the bars out of the pan to slice. Otherwise, you can cut them in the pan and remove them.
  • Store in an airtight container at room temperature for up to a week, or in the freezer for several months.


To crush the mini eggs, we recommend placing them in a ziplock bag and crushing them with a rolling pin.  This will prevent them from rolling and is safer than trying to chop them.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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Food Safety and Storage

Oreo blondies can be stored in an air-tight container at room temperature for up to a week.

To store them longer, they can be kept in the refrigerator for a few weeks or stored in a freezer bag or airtight container the freezer for several months.

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