Salted Cadbury Egg Blondies

Can I be real with you for a sec?

I’ve tried to like Cadbury Eggs – I really have. I buy them every year, thinking that this year will be different. That, and the adorable rabbit on the package. Seriously, they could put that rabbit on a pack of cigarettes and I’d buy them – and I don’t even smoke.

But honestly? I don’t much care for the chocolate. I know, I know – don’t shoot me, please.

I can get down on that crisp candy coating. Dear lawwwd, give me a bag of candy coating shards and I will polish it off faster than you can say ‘Easter bunny.’ But the whole chocolate part? Not. So. Much.

This is probably because I grew up eating the crappiest chocolate imaginable – like the stuff the dollar store sells which is probably just brown-dyed chemicals and not chocolate at all. And then there’s Cadbury, in all its regal British glory, and little miss boxed mac & cheese over here doesn’t know what to do with the finer foods in life, so I just make up excuses about the chocolate to candy coating ratio to hide the fact that I’m a heathen.

It’s simple math, really.

Just like when I took a food & wine class in college. Okay, so it was just an awesome excuse to get loaded at 9am on a Tuesday, but don’t judge me. The class would be tasting the wine and defining the notes and aromatics and I just sat there with wine in my mouth like, “yup, tastes grape-y, like grape soda without the fizz.” Meanwhile, everyone silently judged me because no fancy person drinks grape soda. Let’s just get real – grape soda is like, the lowest on the soda totem pole. And defining a fine cabernet as “grape soda-y” was like announcing to the class that I’m poor and unrefined. And like grape soda.

BUT, I know there are classy folk out there in the world who enjoy Cadbury Eggs – and who find cabernet to be lovely and not at all soda-like. So this recipe is for YOU.

These Salted Cadbury Egg Blondies are, in a word, divine. Even I enjoyed them, probably because they were buried among the most decadent blondie alive.

You start with the blondie base, which is pretty much all 2’s. Two sticks of butter, two cups of brown sugar, two eggs, 2 cups flour… then add a few 1’s: 1 Tablespoon of vanilla, 1 teaspoon of baking soda, and 1 & 1/2 cups of chopped Cadbury Eggs. When I say ‘Cadbury Eggs’, I’m talking about those crisp miniature candy-coated eggs, not the creme-filled eggs. Just FYI.

Bake it all up with a healthy sprinkling of sea salt on top for fantastic flavor and crunch. Cut ’em into bars and serve them immediately – everyone who eats one will be impressed with your good taste. I promise.

This recipe is heathen-approved.

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5 from 1 vote

Salted Cadbury Egg Blondies

These Salted Cadbury Egg Blondies feature the delicious, eponymous candy in these perfectly salted, brown sugary blondies!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Blondies, Dessert

Cuisine: American, Dessert

Servings: 15

Author: Hayley Parker, The Domestic Rebel

Ingredients

• 1 cup (2 sticks) butter
• 2 cups brown sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 tsp baking soda
• 2 cups all-purpose flour
• 1½ cups chopped Cadbury Eggs I used a mixture of milk chocolate eggs and white chocolate eggs
• 1 Tbsp sea salt

Instructions

• Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
• In a large saucepot, melt the butter over medium-low heat. Let stand for about 5 minutes.
• Whisk in the brown sugar until combined, then whisk in the eggs, one at a time, and the vanilla. Stir in the baking soda and flour until a soft batter has formed. Fold in the chopped Cadbury egg candies.
• Spread the mixture into the prepared pan and sprinkle evenly with the sea salt. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely before cutting into bars.

Sweet, salty, caramel-y and chocolaty, these blondies will rock your socks off!

Be sure to pin this recipe to your favorite Easter board on Pinterest!

Have a super sweet day!

xo, Hayley