These decadent and fudgy creme egg blondies are packed with chunks of mini Cadbury Creme Eggs, melty chocolate chips, and topped with halved full-size eggs and a rich chocolate drizzle. If you're looking for the ultimate Cadbury Creme Egg recipe, this one is guaranteed to impress-perfectly soft, gooey, and loaded with that iconic fondant-filled chocolate in every bite.
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Quick Summary - Cadbury Creme Egg Blondies
I have a real soft spot for these creme egg blondies because they're one of those bakes that everyone gets excited about. The creme eggs melt into little pockets of sweetness, the edges go perfectly chewy, and the centres stay deliciously soft.
- Beth (Effortless Foodie)
🕒 Ready In: 35 minutes
👪 Serves: 9
🍽 Calories: 307
🥣 Main Ingredients: Butter, granulated sugar, light brown sugar, egg, vanilla extract, flour, baking soda, salt, mini Creme Eggs, milk chocolate chips, Creme Eggs, milk chocolate, white chocolate.
📖 Dietary Info: Vegetarian, contains dairy, contains eggs, contains gluten.
👌 Difficulty: Easy
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I make these every Easter, and they never last long in my house! There's just something about the combination of soft, fudgy blondies and those sweet, gooey creme eggs that everyone loves.
They're perfect for sharing at bake sales, popping into an Easter dessert spread, or serving warm with a scoop of ice cream for an easy crowd-pleasing treat.
Love Creme Eggs? Try my Creme Egg brownies and slow cooker Creme Egg pudding next!
Jump to:
- Quick Summary - Cadbury Creme Egg Blondies
- ✔️ Why you'll love this Creme Egg blondie recipe!
- 🛒 Key Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make Creme Egg blondies
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Creme Egg Blondies FAQs
- 😋 More blondie recipes to try!
- More Easter recipes
- Recipe
- 💬 Comments
✔️ Why you'll love this Creme Egg blondie recipe!
- An easy Easter traybake packed with gooey Cadbury Creme Eggs-no fuss, maximum flavour
- Ready in under 30 minutes, making it perfect for last-minute baking
- Soft, chewy, and fudgy texture with pockets of melty chocolate in every bite
- Great for bake sales, parties, or an indulgent Easter dessert
- Freezer-friendly, so you can make a batch ahead and enjoy anytime
🛒 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
For the blondie batter you will need:
Butter - melted and cooled to room temperature.
Sugar - I use a mixture of granulated sugar and light brown sugar for the best fudgy texture.
Egg - One large free-range egg at room temperature.
Vanilla Extract - use a good quality extract and not vanilla essense.
Flour - white plain flour (all-purpose) is best for blondies.
Mini Creme Eggs - these must be frozen before use so they hold their shape when baked.
Chocolate Chips - or broken Easter egg pieces.
For the blondie topping you'll need:
Creme Eggs - 5 full-size Creme Eggs, frozen overnight and then halved with a sharp knife.
White Chocolate and Milk Chocolate - 25g of each, melted in separate bowls and used as a drizzle.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Swap the chocolate chips for broken Easter egg chocolate.
- Swap the creme eggs for mini eggs and make mini egg blondies!
- Use orange zest instead of vanilla extract to flavour the blondies, or why not try my chocolate orange blondies instead?
- Finish with orange or purple colour sprinkles and top with more halved creme eggs to make them look extra pretty!
🔪 How to make Creme Egg blondies
Pre Prep: Freeze the mini creme eggs and full size creme eggs overnight.
Prep: Preheat the oven 180°C (160°C fan) / Gas 4 / 350°F and line a 20cm (8") baking tin with baking paper.
One: Beat together the melted butter and sugars until pale and fluffy.
Two: Beat in the egg.
Three: Fold in the flour, baking powder, and salt.
Four: Mix in the frozen mini creme eggs and chocolate chips.
Five: Spoon into the prepared tin and top with the halved creme eggs.
Six: Bake in the oven for 25-30 minutes.
Seven: Once cooled, drizzle with the milk and white chocolate. Allow to set before cutting into bars.
Top Tips
- Don't skip freezing the Creme Eggs-especially the large ones for the topping. They're much easier to cut in half when frozen. If you try slicing them at room temperature, you'll end up with a sticky mess!
- Let the melted butter cool slightly (about 5 minutes) before mixing it with the sugar. This helps create the perfect texture.
- Avoid overmixing the batter. Mix gently until just combined to keep your blondies soft and chewy.
- Don't overbake. The centre should still have a slight wobble when you take them out of the oven-they'll continue to set as they cool.
🍴 Serving suggestions
Make these blondies for Easter bake sales and parties, along with my creme egg tiffin, mini egg cookie bars, Easter rocky road, air fryer creme egg croissants, and mini egg tiffin.
The blondies also make an easy dessert with mini egg ice cream or honeycomb ice cream.
You might also like to try my hot cross bun bread and butter pudding recipe for a really easy Easter Sunday dessert!
Storage
Store - The blondies can be kept in an airtight container for up to 5 days.
Freeze - Blondies freeze really well. Place the sliced blondie bars into a freezer-safe container and freeze for up to 3 months. Thaw at room temperature.
❓ Creme Egg Blondies FAQs
They'll start to pull away from the sides of the tin and the edges will be a golden brown colour. Be careful not to overcook your blondies or they might turn out dry and cakey rather than soft and fudgy.
The secret is to freeze the creme eggs overnight so that they don't collapse on cutting. Take them out of the freezer and cut down the seam with a very sharp knife. Try to do this as quickly as possible so they don't thaw out and become too soft to cut.
Absolutely! These are a great make-ahead bake and actually taste even better the next day once the flavours have settled.
😋 More blondie recipes to try!
- Cranberry and White Chocolate Blondies
- Lemon and Blueberry Blondies
- Biscoff Blondies
- Nutella Blondies
- Mini Egg Blondies
More Easter recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Cadbury Creme Egg Blondies
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Ingredients
- 120 g Butter melted
- 100 g Granulated Sugar
- 50 g Light Brown Sugar
- 1 Egg large
- 2 teaspoon Vanilla Extract
- 130 g Plain Flour (All-purpose Flour)
- ½ teaspoon Bicarbonate of Soda
- ¼ teaspoon Salt
- 78 g Cadbury Mini Creme Eggs frozen overnight
- 100 g Milk Chocolate Chips
- 5 Cadbury Creme Eggs frozen overnight and halved with a knife when fully frozen
- 25 g Milk Chocolate melted
- 25 g White Chocolate melted
Instructions
- Preheat the oven to 180°C (160°C fan) / Gas 4 / 350°F. Line a 20 x 20cm (8 inch) baking tin with baking paper.
- Beat together the melted butter and sugars until pale and fluffy.120 g Butter, 100 g Granulated Sugar, 50 g Light Brown Sugar
- Beat in the egg and vanilla extract.1 Egg, 2 teaspoon Vanilla Extract
- Fold in the flour, bicarbonate of soda, and salt.130 g Plain Flour (All-purpose Flour), ½ teaspoon Bicarbonate of Soda, ¼ teaspoon Salt
- Mix in the frozen mini creme eggs and chocolate chips.78 g Cadbury Mini Creme Eggs, 100 g Milk Chocolate Chips
- Spoon into the prepared tin and top with the halved creme eggs.5 Cadbury Creme Eggs
- Bake in the oven for 25-30 minutes.
- Once cooled, drizzle with the milk and white chocolate.25 g Milk Chocolate, 25 g White Chocolate
Notes
- Freeze the Creme Eggs (especially full-size) before cutting-this makes them much easier to slice cleanly.
- Let the melted butter cool slightly before mixing with sugar to avoid scrambling the egg.
- Don't overmix the batter-mix just until combined for a soft, chewy texture.
- Bake until the edges are set but the centre still has a slight wobble-they'll firm up as they cool.
- Allow to cool completely in the tin before slicing for neat squares.
- Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Lucy says
These are really tasty and easy to make. I didn’t melt chocolate on top of mine but I added 100g of milk chocolate chips to the blondie mix because I didn’t have any mini cream eggs. I don’t normally like cream eggs but as my mum brought me some for Easter I thought I’d give this recipe a try. To be honest it makes cream eggs taste better! Thanks Beth, I’ll probably make these every year 👍😋
Irena says
Fun, creative and yes, super decadent but totally worth making once in a while. Took it to our neighbours and both the kids and grownups loved them.
Anjali says
Omg what a fun dessert idea and such a great way to use one of my favorite candy eggs! Can't wait to make this soon!
Kristen says
What a great idea! My kids loved these! Can't wait to make again. 🙂
Jessica Formicola says
Cadbury eggs are my favorite, and these blondies are the best way to enjoy them! Can't wait to make them again for Easter!
Caitlin says
These are so tasty!! I can't wait to make them again for Easter!