Decadent and fudgy creme egg blondies, studded with mini Cadbury creme eggs, chocolate chips, and topped with halved full-size creme eggs and a chocolate drizzle. If you're a fan of creme eggs and blondies, then this recipe is perfect for you!
The chocolate-filled Easter blondies are ideal for bake sales and parties, and they can also be served as a quick dessert with a scoop of vanilla or chocolate ice cream!
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The soft and chewy blondie base pairs perfectly with the gooey creme eggs, making every bite a dream.
They're ooey, gooey, and soft, with a silky smooth sweetness from the creme eggs. Just a whole lot of blondie yumminess!
👩🍳 Prefer brownies? Then you'll definitely want to try my creme egg brownies!
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✔️ Why you'll love this recipe!
Here's why this is the best Cadbury creme egg blondie recipe!
- Easy Easter traybake made with creme eggs.
- Bakes in under 30 minutes.
- Freezer-friendly.
🛒 Ingredients
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 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.
🥄 Equipment
- Mixing Bowl
- Wooden Spoon
- 20 x 20cm (8 inch) Baking Tin
- Baking Paper to line the tin and prevent the blondies from sticking to the pan.
🔪 How to make Creme Egg blondies
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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 are much easier to cut in half when frozen. If you try cutting them at room temperature you will be left with a sticky mess!
- Make sure the melted butter has cooled for at least 5 minutes before combining it with the sugar.
- Don't overmix the blondie batter. Gently does it!
- Don't overbake the blondies. There should still be a slight wobble in the middle when you take them out of the oven. They will set fully once cooled.
🍴 Serving suggestions
I often 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.
It's also 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!
📖 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!
🥡 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.
❓ FAQs
The main difference is chocolate. Brownies are made with chocolate and/or cocoa powder in the batter, giving them that wonderful dark brown colour, and blondies are not (although they often have white chocolate in them).
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.
😋 More blondie recipes to try!
- Cranberry and White Chocolate Blondies
- Lemon and Blueberry Blondies
- Biscoff Blondies
- Nutella Blondies
- Mini Egg Blondies
More Easter recipes
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Recipe
Easy Creme Egg Blondies
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Equipment
- Wooden Spoon
- Baking Paper
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
- ½ teaspoon Bicarbonate of Soda
- ¼ teaspoon Salt
- 78 g Mini Creme Eggs frozen overnight
- 100 g Milk Chocolate Chips
- 5 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 (160fan/ Gas 4). 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, ½ teaspoon Bicarbonate of Soda, ¼ teaspoon Salt
- Mix in the frozen mini creme eggs and chocolate chips.78 g Mini Creme Eggs, 100 g Milk Chocolate Chips
- Spoon into the prepared tin and top with the halved creme eggs.5 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
- Don't skip freezing the creme eggs, especially the large ones for the topping! They are much easier to cut in half when frozen. If you try cutting them at room temperature you will be left with a sticky mess!
- Make sure the melted butter has cooled for at least 5 minutes before combining it with the sugar.
- Don't overmix the blondie batter. Gently does it!
- Don't overbake the blondies. There should still be a slight wobble in the middle when you take them out of the oven. They will set fully once cooled.
- 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!
Caitlin says
These are so tasty!! I can't wait to make them again for Easter!
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!
Kristen says
What a great idea! My kids loved these! Can't wait to make again. 🙂
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!
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.
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 👍😋