These blondies are soft, chewy, and packed with crunchy Cadbury Mini Eggs. They’re the kind of treat that disappears from the plate before you’ve even set it down. You get that classic butterscotch flavor with pops of chocolate and a little crunch in every bite.

Best of all, they’re easy to make and fully gluten free without compromising texture. Perfect for spring, Easter, or honestly any time you can find a bag of Mini Eggs.

Jump to Recipe Card

What Makes This Special

Close-up detail shot of freshly baked gluten-free Cadbury Mini Egg blondies just out of the pan, sli

These blondies keep a classic, chewy center while using a dependable gluten free flour blend. No gritty texture or crumbly edges here.

The butter-brown sugar base delivers deep flavor without needing a mixer. Cadbury Mini Eggs add color, crunch, and creamy chocolate in one go. It’s a simple, one-bowl recipe that bakes evenly and slices cleanly.

Shopping List

Gluten free 1:1 baking flour (with xanthan gum included), 1 1/2 cups (about 210 g)
Unsalted butter, 1/2 cup (113 g), melted and slightly cooled
Light brown sugar, 1 cup (packed)
Granulated sugar, 1/4 cup
Large eggs, 2
Vanilla extract, 2 teaspoons
Baking powder, 1/2 teaspoon
Fine sea salt, 1/2 teaspoon
Cadbury Mini Eggs, 1 1/4 cups, roughly chopped (plus extra for topping)
Optional add-ins: 1/3 cup white chocolate chips or milk chocolate chips
Cooking spray or parchment for the pan

How to Make It

Overhead final presentation of an 8-inch slab of gluten-free Mini Egg blondies on parchment, topped

Prep the pan. Heat oven to 350°F (175°C).
Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly spray the sides.
Melt the butter. Microwave or gently melt on the stove. Let it cool for 5 minutes so it doesn’t scramble the eggs.
Mix the wet ingredients. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy.
Whisk in eggs and vanilla until smooth and slightly thick.
Add the dry ingredients. Sprinkle the gluten free flour, baking powder, and salt over the bowl. Stir with a spatula until just combined. Don’t overmix.
Fold in the candy. Gently stir in chopped Mini Eggs and any optional chips, saving a small handful for the top.
Spread and top. Scrape batter into the pan and smooth the surface.
Press remaining Mini Eggs on top for color and crunch.
Bake. Bake 22–28 minutes until the edges are set and golden and the center looks just slightly underbaked. A toothpick should come out with a few moist crumbs, not wet batter.
Cool completely. Let the pan cool on a rack at least 45–60 minutes before lifting out and slicing. This sets the chewy texture.
Slice and serve. Cut into 9 big squares or 16 smaller bites.
Enjoy as-is or warm slightly and serve with vanilla ice cream.

Keeping It Fresh

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days; bring to room temp before serving for best texture. They also freeze well: wrap tightly and freeze up to 2 months.

Thaw at room temperature, then warm for 10–15 seconds in the microwave if you like them gooey.

Benefits of This Recipe

Gluten free without fuss: Uses a standard 1:1 blend for reliable results.
One-bowl ease: Minimal cleanup and no mixer needed.
Festive and flexible: Perfect for holidays but works year-round with candy swaps.
Great texture: Crisp edges, soft center, and crunchy candy shell bits.
Make-ahead friendly: Stays chewy for days and freezes beautifully.

Pitfalls to Watch Out For

Overbaking: Gluten free blondies dry out fast. Pull them when the center still looks a touch soft.
Skipping xanthan gum: If your flour blend doesn’t include it, add 1/4 teaspoon to help bind.
Hot butter + eggs: If the butter is too hot, it can scramble eggs and affect texture. Cool briefly first.
Overmixing: Too much stirring makes the blondies tough and cakey.
Whole Mini Eggs inside: Chop them roughly; whole eggs can create large air pockets and uneven slicing.

Alternatives

Dairy free: Use dairy-free butter and check your chocolate is dairy free.
Texture will still be chewy.
Different candy: Swap Mini Eggs for M&M’s, chopped Easter eggs, or chocolate chunks.
Nutty twist: Fold in 1/2 cup toasted chopped almonds or pecans for extra crunch.
Browned butter: Brown the butter for deeper flavor; cool fully before mixing.
Extra vanilla or almond extract: Add 1/4 teaspoon almond extract for a bakery-style note.

FAQ

Can I use almond flour instead of a 1:1 gluten free blend?

Not for this recipe. Almond flour behaves differently and would make the blondies too greasy and fragile. Stick with a 1:1 gluten free baking flour for best results.

Do I need to chill the batter?

No.

This batter is designed to be mixed and baked right away. Chilling can make it harder to spread and may affect bake time.

How do I chop the Mini Eggs without them flying everywhere?

Place them in a zip-top bag and tap with a rolling pin or the bottom of a skillet. Aim for a mix of halves and chunky pieces.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan for 25–32 minutes. Start checking early; edges set faster in larger pans.

My blondies look underdone in the center. Are they safe?

They should look slightly soft when you pull them.

As long as a toothpick comes out with moist crumbs (not wet batter), they’ll finish setting as they cool.

Are Cadbury Mini Eggs gluten free?

Ingredients vary by region. Always check the package label for gluten or cross-contamination warnings to be safe.

Final Thoughts

Gluten Free Cadbury Mini Egg Blondies are simple, festive, and reliably delicious. With a handful of pantry staples and a bag of Mini Eggs, you’ll have a shareable dessert in under an hour.

Keep this recipe on hand for holidays, potlucks, or sweet cravings that call for something chewy, colorful, and fun.