Cadbury Egg Chocolate Vanilla Blondies

A soft, chewy blondie layered with chocolate, vanilla, and a little Easter magic

Something simple from your cupboard… turned into something special

Let’s be honest…

You don’t really plan to make these.

It starts with a bag of Cadbury eggs on the counter.
A jar of vanilla sugar you’ve been saving.
That chocolate vanilla extract you made and have been looking for an excuse to use.

And suddenly…

You’re making blondies.

Start With What You Already Have

Before you grab anything new—check your cupboard.

Vanilla sugar.
Chocolate vanilla extract.
A bag of Cadbury eggs that may or may not have already been opened.

That’s all you need.

This is one of those recipes that feels a little special, but comes together from things you already have on hand.

Why These Blondies Work

They’re soft in the center.
Slightly crisp on the edges.
Studded with chocolate.
Finished with crunchy, candy-coated milk chocolate eggs.

But what really makes them different is the vanilla.

Layered in from the sugar.
Carried all the way through with your extract.

Cadbury Egg Chocolate Vanilla Blondies

Serving Size: 12–16 bars (9x13 pan)

Ingredients

• 1 cup (2 sticks) butter, melted

• 1 cup brown sugar (packed)

• ½ cup vanilla sugar (or regular sugar works too)

• 2 large eggs

• 1 egg yolk

• 2 tsp chocolate vanilla extract (or more… measure with your heart)

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup white chocolate chips or semisweet (optional but recommended)

• 1 ½ cups Cadbury mini eggs (lightly crushed + whole mix)

• 1/2 cup of chopped pistachios ( or your favorite nuts)

Instructions

1. Preheat oven to 350°F.
   Line a 9x13 pan with parchment paper.

2. Mix butter and sugars
   In a large bowl, whisk melted butter, brown sugar, and vanilla sugar until smooth.

3. Add eggs and vanilla
   Mix in eggs, egg yolk, and chocolate vanilla extract until glossy.

4. Add dry ingredients
   Stir in flour, baking powder, and salt just until combined. Do not overmix.

5. Fold in the chocolate and eggs
   Add white chocolate chips and most of the mini eggs.
   Save some to press on top.

6. Spread and press
   Press dough evenly into the pan.
   Top with remaining mini eggs.

7. Bake
   22–26 minutes
   Edges should be set and the center slightly soft.

8. Cool completely
   This step matters. Cooling gives you clean, chewy squares.

VanillaPura Touch

If you have vanilla sugar in your cupboard, this is exactly where it belongs.

But if you don’t, regular sugar works just fine. You will still get a beautiful blondie.

Vanilla sugar adds a little extra depth, but it is not required to make something delicious.

Optional Finish

A light sprinkle of flaky salt right after baking.

It brings everything together—sweet, salty, chocolate, and vanilla.

The Best Part

These are not fussy.

They are the kind of dessert you:

• make on a whim

• set in the middle of the counter

• and watch disappear faster than expected

A little nostalgic.
A little elevated.
And just enough Easter tucked into every bite.

Sometimes the best recipes are not planned.

They come from what you already have and turn into something you will make again next year without even thinking about it.