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Salted Cadbury Egg Blondies

March 16, 2016 by thedomesticrebel | 4 Comments

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Salted Cadbury Egg Blondies stacked on parchment with candy eggs and a glass of milkCan 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.

Salted Cadbury Egg Blondies stacked on parchment with glass of milk and candy eggs

Print Recipe
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.

Salted Cadbury Egg Blondies stacked with bite missing on parchment with candy eggsSweet, 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!

Salted Cadbury Egg Blondies collage

Have a super sweet day!

xo, Hayley

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Comments

  1. Kayle (The Cooking Actress) says

    March 16, 2016 at 3:10 pm

    5 stars
    hmmm I’m not huge on Cadbury eggs either-its the filling. BUT I think I could make an exception for these blondies! They look deeelish!

    Reply
    • thedomesticrebel says

      March 17, 2016 at 7:17 am

      I think you’ll love these!

      Reply
  2. Gloria says

    March 20, 2016 at 3:47 pm

    Yep, definitely divine! I’m loving how you drenched the cadbury goods with the amazing blondie action!

    Reply
    • thedomesticrebel says

      March 21, 2016 at 6:38 am

      Thanks Gloria! It’s such a good combination! <3

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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