CADBURY MINI EGG BLONDIES
If I told my grandmother I spent more time baking Cadbury Mini Egg desserts for Easter than going to church, she’d give me that hard Nonna stare down they give when they don’t approve. Like when you tell them you don’t want to get married in a church, or you’re moving in with your boyfriend without being engaged.
I was a terrible Catholic growing up. The only reason I liked going to church on Palm Sunday was because my dad could fold a palm into a cross shape and that FASCINATED ME! One year all my friends were at church and he folded a palm for them too and it made me look really good.
Here’s a great dessert recipe for my fellow terrible Catholics. I based it off of Ree Drummond’s blondie recipe but added that Easter touch!
You can find Ree Drummond's recipe at: https://www.foodnetwork.com/recipes/ree-drummond/blondies-3409068
Ingredients - Makes 35:
4 beaten large eggs
2 tbsps vanilla
3 sticks of melted butter + extra to butter the pan
3 cups all-purpose flour
2 tsps baking powder
1 tsps salt
3 cups brown sugar
2 cups Cadbury Mini Eggs (at least - this is totally based on preference)
Pre-heat your oven to 350 degrees F.
Butter a 11” X 14” rectangular roasting pan, line it with parchment paper, and then butter the parchment paper too. Don’t use Pam for this or any non-stick sprays because that butter makes them extra good. Also make sure you trim the parchment paper so it isn’t sticking outside the roasting pan too much or else it’ll burn.
Mix the dry ingredients in one bowl and the wet ingredients in another.
FOLD the dry and wet mixtures together until completely combined.
Then fold in the Cadbury Mini Eggs a little bit at a time. I like them whole but you can crush them.
Pour into the roasting pan and evenly spread out.
Bake in the oven for about 20-25 minutes until the top is golden brown.
Once baked, let cool.
I split this size roasting pan into 35 blondies that were about 2" X 2" which I thought was the perfect size for sharing.