These easy creme egg blondies are the perfect Easter treat idea. They’re chewy, one-bowl vanilla blondies topped with gooey Cadbury's creme eggs.
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✏️ Why you'll love this recipe
This creme egg blondies recipe is a quick one-bowl classic. It makes soft vanilla blondie bars full of chocolate chips and topped with mini creme eggs for an Easter themed treat.
Creme eggs blondies (or cream egg blondies as I thought they were called) are a delicious, easy Easter dessert idea. They’re great for themed Easter bake sales, dessert tables, Spring tea parties, picnics and snacks.
🥘 Ingredients
This Cadbury creme eggs blondies recipe calls for the following ingredients:
- Creme eggs: Cadbury’s mini creme eggs are best, but regular-sized work too.
- Unsalted butter: allows you to control the salt content.
- Light brown soft sugar
- White sugar: finely granulated e.g. caster sugar.
- Egg: large size, room temperature for ease of mixing.
- Vanilla extract: use paste or extract over essence for the best flavour.
- Salt
- Plain all-purpose flour: sieve for a smooth blondie batter.
- Cornstarch: fine white powder called cornflour in the UK and other places.
- Milk chocolate chips
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
If Cadbury’s mini creme eggs aren’t available, you can use full-sized Cadbury’s creme eggs instead. Simply chop or break each creme egg into four pieces before pressing it into the top of your blondie mixture in the pan.
Alternatively, you can make Easter blondies by swapping the mini creme eggs for other types of mini easter egg, like in these Cadbury’s mini eggs blondies. You can also try mini caramel eggs, mini galaxy eggs or mini kinder eggs.
You can swap the cornstarch (a white fine powder called cornflour in the UK and other places) for more plain all-purpose flour of the same quantity. Cornstarch gives that lovely shorter texture for chewy creme egg blondie bars, though!
For a more caramel flavour, you can swap the white sugar for all light brown sugar. For less of a caramel hint, swap the brown sugar for all white sugar.
You can swap your milk chocolate chips for white or dark chocolate (semi-sweet) chips instead.
To use a 9-inch square tin instead of an 8-inch tin, keep the recipe the same. Cook for 5mins less time. You’ll have a slightly thinner creme egg blondie slice.
📖 Method
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Step 1: Cut your mini crème eggs in half along the seam (or your regular-size crème eggs into four pieces) and set aside.
Step 2: In a large heatproof bowl, melt the butter for 30-50secs in the microwave.
Step 3: Beat in the sugars until smooth and thickened.
Step 4: Thoroughly beat in the egg, vanilla extract and salt.
Steps 5 - 6: Sieve in the flour and cornflour, stirring until combined.
Step 7: Gently fold in the chocolate chips until just spread throughout.
Step 8: Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
Step 9: Press the chopped creme eggs into the top of the blondie mix, spaced out evenly. Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
Step 10: Allow the blondie to cool fully in the tin before removing, then cut into squares and enjoy!
🎥 Recipe video
Check out the recipe video below for how to make the best creme egg blondies!
💭 Top tips
- Leave a small overhang of parchment paper so it’s easy to lift your Easter egg blondies out of the tin after baking.
- Beat your sugar-butter-egg mixture thoroughly until it’s smooth and thickened. This will give your creme egg blondie bars a soft, chewy texture.
- Your creme egg blondies are done baking when they’ve turned a light golden colour on top and there’s only a slight wobble left in the middle.
- Let your creme egg blondies cool in the pan before removing them and cutting into squares. This will stop them from breaking when lifting them out.
- For neater creme egg squares, place your blondie in the fridge for 30mins – 1hr before slicing. Use a sharp knife and wipe the blade between cuts for the ultimate neatness.
❔ Recipe FAQs
Your creme egg blondies should last for up to 4 days stored in an airtight container at room temperature. Store in the fridge for a fudgier, chewy texture.
Yes! You can freeze your creme egg blondies wrapped in a layer of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!
A blondie is a non-chocolate version of a brownie. They’re soft and chewy, usually with a slight caramel taste from the use of brown sugar, often mixed with white sugar.
You can make your blondies gluten-free by swapping the all-purpose plain flour (and the cornstarch for texture purposes) for a gluten-free all-purpose plain flour blend. Always check the packaging on your ingredients for accurate allergen information.
🧁 Other goodies
Looking for more easy desserts and treats?
For more easy Easter treats like these creme eggs blondies, give these best ever Easter desserts a try:
- Mini egg blondie bars
- Chocolate cornflake nest cakes
- Easy Easter bunny chocolate cake
- Mini chocolate bunny cupcakes
Check out these easy blondies recipes for more delicious dessert ideas for picnics, BBQs, parties and more:
- Ube blondies
- Cherry almond bakewell blondies
- White chocolate raspberry blondies
- Biscoff white chocolate blondies – a real crowd-pleaser!
For more blondies check out my full collection of the best blondies recipes.
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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📖 Recipe
Creme Egg Blondies
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Equipment
Ingredients
- 140 g (5 oz) creme eggs roughly 12 mini or 4 regular-sized
- 150 g (⅔ cups) unsalted butter
- 120 g (½ cups) light brown soft sugar
- 100 g (½ cups) white sugar finely granulated e.g. caster
- 1 egg large
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 175 g (1.4 cups) plain all-purpose flour
- 20 g (2 tablespoon) cornstarch fine white powder called cornflour in the UK
- 60 g (⅓ cups) milk chocolate chips
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Cut your mini crème eggs in half along the seam (or your regular-size crème eggs into four pieces) and set aside.
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
- Thoroughly beat in the egg, vanilla extract and salt.
- Sieve in the flour and cornflour, stirring until just combined.
- Gently fold in the chocolate chips.
- Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
- Press the chopped crème eggs into the top of the blondie mix in the pan, spaced out.
- Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
- Allow the blondie to cool fully in the tin before removing, then cut into squares and enjoy!
Video
Notes
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- Refrigerate your blondie before you cut it so it's easier to slice through the creme eggs without squishing your soft blondie.
- The mini version of Creme Eggs is best, but you can use the regular size of Cadbury's Creme Eggs instead and chop them into 4-5 pieces.
- You can swap the cornflour for more plain all-purpose (same amount).
- You can swap the milk chocolate chips for white or dark semi-sweet chips.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Jessa says
Great little Easter bars!