Cadbury® Crème Egg Blondies
Deliciously gooey Cadburys Creme Egg Blondies. Quick and easy to make, they are the perfect Easter baking treat.
Servings: 8 Servings
Calories: 550kcal
Ingredients
- 8 1.2-ounce milk chocolate eggs with soft fondant center Cadbury® Crème Eggs
- 2 cups brown sugar
- 1 cup butter softened
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Prepare your 7 × 11 cake pan with butter and flour.
- Beat butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to butter mixture, and mix until well combined.
- Spread batter into prepared dish, and push crème eggs into the top.
- Bake for 35 minutes, or until the middle is set.
Notes
- Don’t overbake your Creme Egg Blondies, cook until only just set.
- Be sure to resist and let your blondies cool down fully before cutting. They will fall into a mess if you cut them before they are cold.
- You can serve your brownies for dessert with vanilla ice cream or package them up and give them as a gift for the perfect Easter egg alternative.
- If you keep these Creme Egg Blondies in an airtight tin they will stay fresh for up to five days. There is no need to refrigerate them.
- To be extra sure that the Creme Eggs don’t melt when you are baking the Brownies, pop them in the fridge or freezer for an hour (or more or less depending on how much time you have!) before using. This will stop them from collapsing during the baking process.
Nutrition
Calories: 550kcal | Carbohydrates: 79g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 102mg | Fiber: 1g | Sugar: 54g