Brownies get a lot of love, but I think that blondies deserve their chance to shine. They’re soft, chewy, buttery, and perfect for dressing up any way you’d like. Case in point: these Cadbury egg blondies. While carrot cake is always an Easter staple, I decided to shake up the holiday dessert game with these adorable egg-shaped blondies, littered with the chocolatey, crunchy candy everyone loves. The pastel-colored Cadbury eggs make these a standout on any springtime table spread; plus, the entire dessert (before you slice it) is egg-shaped, making it cuter than any Easter basket. Here are some tips on how to make them.
The sugars:
You’re going to want to use both brown and granulated sugar here—they both play different yet important roles. Brown sugar is classic in a blondie, contributing to the chewy texture, while granulated sugar is great for that crackly top.
The baking:
If you don’t have an oval- or egg-shaped casserole dish, you can sub in a rectangular one that’s similar in size. Since the blondies are on the thicker side, make sure to bake these in the center rack of your oven. You can also tent a piece of foil over the top if they begin to brown too much on top.
Storage:
You can make the blondies 3 days ahead. Store in an airtight container at room temperature.
Try this recipe and let me know how it went in the comments below!
