Irresistibly Chewy Gluten-Free Cadbury Mini Egg Blondies: The Ultimate Easter & Spring Dessert

Calling all Cadbury mini egg lovers! Prepare to fall in love with these gluten-free Cadbury cookie bars. Each bite offers a delightful combination of soft, chewy texture, gooey chocolate chips, and the unmistakable crunch of colorful Cadbury Mini Eggs, making them the perfect treat for Easter and beyond.

For years, I didn’t quite understand the widespread adoration for Cadbury Mini Eggs. That changed a few years ago when I first experimented with them in my Gluten-Free Cadbury Egg Cookies. The discovery was revelatory: these charming, candy-coated chocolate eggs truly shine when baked into sweet treats!

These gluten-free Cadbury Mini Egg Blondies are a testament to that revelation. They represent another delightful way to incorporate this classic seasonal candy into your baking repertoire. We adapted the foundational recipe from our incredibly popular chocolate chip cookie bars, enriching it with an abundance of crushed Cadbury Mini Eggs folded into the cookie dough. Baked in a larger pan, these bars are designed for sharing and are guaranteed to be a crowd-pleaser at any spring party or family gathering.

Imagine this: With every glorious bite, you encounter a harmonious blend of ultra-chewy cookie, pockets of rich, fudgy chocolate, and the uniquely satisfying crisp shell and creamy milk chocolate interior of Cadbury Mini Eggs. They are, without a doubt, the quintessential Easter blondie, combining nostalgic flavors with an irresistible texture.

What makes these gluten-free Cadbury Mini Egg Cookie Bars even better? They begin with a remarkably simple list of accessible ingredients, ensuring that even novice bakers can achieve spectacular results.

Simple Ingredients for Sensational Blondies

Beyond their incredible flavor, one of the most appealing aspects of these gluten-free Cadbury Mini Egg Blondies is their straightforward ingredient list. You likely have most of these staples in your pantry already! Let’s explore what you’ll need to create these irresistible treats:

• Gluten-Free Flour Blend: For consistently perfect results, we wholeheartedly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. This blend is specifically formulated for 1:1 substitution in traditional recipes. If you opt for another 1:1 gluten-free flour blend, it is absolutely crucial that it contains xanthan gum. Xanthan gum acts as a binder, providing structure and elasticity that gluten typically offers, preventing your cookie bars from crumbling. Please note: alternative flours such as almond flour, coconut flour, or oat flour have different absorption properties and will NOT yield the correct texture or consistency in this recipe.
• Cornstarch: This is our secret weapon for achieving that coveted extra soft and wonderfully chewy texture. A small amount of cornstarch significantly contributes to the blondies’ melt-in-your-mouth quality. Do not skip this ingredient!
• Baking Soda: Essential for lift and a beautifully puffed, tender crumb. It reacts with the acidic brown sugar to create the perfect rise.
• Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the delicious flavors in the bars, preventing them from tasting flat.
• Unsalted Butter: While unsalted butter is generally preferred for baking to control salt content, salted butter can also be used here if that’s all you have on hand. Just be mindful of the salt content and perhaps reduce the added kosher salt slightly if using salted butter. Make sure it’s melted and then cooled for the best texture.
• Brown Sugar & Granulated Sugar: This dynamic duo is key to the ultimate flavor and texture profile. Light brown sugar contributes to the blondies’ chewiness and a rich, caramel-like depth, while granulated sugar ensures a tender crumb and helps with spread.
• Large Egg & An Extra Egg Yolk: Here’s another expert trick for superior texture! Incorporating a whole egg for structure and moisture, plus an additional egg yolk, imparts an incredible richness and a distinctly fudgy quality to these gluten-free blondies that is simply unparalleled. Save the extra egg white for another recipe!
• Pure Vanilla Extract: Generous amounts of high-quality pure vanilla extract are a must. It beautifully complements the chocolate and candy flavors, adding warmth and depth to every bite.
• Dark Chocolate Chips: We prefer dark chocolate chips in this recipe because the Cadbury Mini Eggs are quite sweet. The slight bitterness of dark chocolate provides a wonderful contrast and balance. However, if you prefer a sweeter profile, semi-sweet chocolate chips will also work well. We advise against milk chocolate chips or white chocolate chips, as they can make the blondies overly sweet.
• Crushed Cadbury Mini Eggs Candy: The star of the show! A 9-ounce bag of these colorful mini chocolate eggs is usually just enough, yielding slightly over 1 cup once crushed. For the best mix of textures – some larger chunks and some smaller candy bits – we recommend placing the mini eggs in a sturdy freezer bag and crushing them with a rolling pin. Alternatively, you can chop them with a knife. Either method will ensure you get that delightful candy crunch throughout your blondies.

Are Cadbury Mini Eggs Gluten-Free? Understanding the Facts

For those with gluten sensitivities or Celiac disease, the question of whether popular candies like Cadbury Mini Eggs are gluten-free is always paramount. We’ve personally delved into this, much like Katie from Wheat By The Wayside, by consulting with the Hershey Company (the manufacturer of Cadbury Mini Eggs in the United States). For a comprehensive breakdown, including direct quotes and statements from Hershey, we highly recommend reading her detailed post on the subject, which can help you make an informed decision for your dietary needs.

Based on the information available at the time of writing this post, Cadbury Mini Eggs are manufactured without gluten-containing ingredients. They align with the FDA’s definition of gluten-free. Furthermore, Hershey’s allergen protocols explicitly state their commitment to always disclosing potential allergens or the possibility of cross-contamination directly on their product labels.

As of this publication, the only potential allergens clearly listed on the Cadbury Mini Eggs packaging are milk and soy. Our personal experience, and that of many others in the gluten-free community, has not indicated any negative reactions to this candy. However, we always advise exercising personal judgment and making the choice that feels safest and most appropriate for your individual health requirements.

How to Craft Perfect Gluten-Free Cadbury Cookie Bars: A Step-by-Step Guide

For precise ingredient measurements, detailed instructions, and additional expert tips, please refer to the comprehensive recipe card provided below.

1. Preheat Oven & Prepare Pan: Begin by preheating your oven to 350 degrees F (175 degrees C). Line a standard metal 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This thoughtful step will make lifting the cooled bars out of the pan incredibly easy and mess-free.
2. Whisk Dry Ingredients: In a medium-sized bowl, combine your gluten-free flour blend, cornstarch, baking soda, and salt. Whisk these dry ingredients together thoroughly for about 30 seconds to ensure they are well combined and evenly distributed. This prevents pockets of leavening agent or salt in your finished bars.
3. Melt & Cool Butter: Gently melt the butter in a small saucepan over low heat on the stovetop, or carefully in a microwave-safe bowl. Once melted, allow the butter to cool for at least 5 minutes. Using cooled melted butter, rather than hot, is essential to prevent scrambling the eggs when added later, ensuring a smooth dough.
4. Combine Butter & Sugars: Transfer the cooled melted butter to the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl with an electric hand mixer. Add both the light brown sugar and granulated sugar. Beat them together on medium speed until well combined and a light, creamy mixture forms.
5. Incorporate Eggs & Vanilla: Next, add the large egg, followed by the extra egg yolk, one at a time, mixing well after each addition. Finally, pour in the pure vanilla extract. Continue mixing until the mixture is smooth and emulsified.
6. Gradually Add Dry Ingredients: Stop the mixer and scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough blondies. A few streaks of flour are acceptable; the final folds will take care of them.
7. Fold in the Mix-Ins: Gently fold in the dark chocolate chips and the crushed Cadbury Mini Egg candies using a spatula. Distribute them evenly throughout the dough, ensuring every bite will be packed with flavor and texture.
8. Bake to Golden Perfection: Carefully spread the blondie batter into the prepared 9×13 inch pan. Use an offset spatula or the back of a spoon to smooth the batter into an even layer. This step is crucial for uniform baking; uneven layers can result in some parts being overcooked and others undercooked. Bake in your preheated oven for 20-22 minutes, or until the top is a beautiful deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The bars might appear slightly underbaked in the very center, but they will continue to set as they cool in the warm pan.
9. Garnish & Crucial Cooling: Immediately after removing from the oven, sprinkle a few extra chocolate chips and crushed Cadbury Mini Eggs over the warm surface of the blondies. If desired, a tiny pinch of flaky sea salt can be added to enhance the flavors. This is the most critical step for perfectly textured bars: allow them to cool COMPLETELY on a wire rack before attempting to slice them. Seriously, resist the urge! Cutting into them before they’ve cooled for at least 30 minutes, or even longer, will result in gooey, crumbly bars that lose their shape. Patience will reward you with perfectly set, sliceable blondies.
10. Serve & Store for Freshness: Once fully cooled and sliced, enjoy these delightful cookie bars right away. Any leftover Gluten-Free Cadbury Mini Egg Blondies can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to 2 months for a future treat. Wrap individual bars in plastic wrap before placing them in a freezer-safe bag or container to prevent freezer burn.

Expert Tips & FAQs for Perfect Gluten-Free Cadbury Blondies

Achieving bakery-quality gluten-free Cadbury blondies is entirely possible with a few insider tips and tricks. Read on for answers to common questions and advice to ensure your cookie bars turn out perfectly every time:

• Precision in Measuring Flour is Paramount: When it comes to gluten-free baking, accurate measurement, especially of flour, makes a significant difference. The most precise method is to use a digital kitchen scale to weigh your gluten-free flour blend. If a scale isn’t available, adopt the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then use a straight edge (like the back of a knife) to level off the excess. Never scoop flour directly with the measuring cup, as this compacts the flour and can add an extra tablespoon or two, resulting in dense, dry, or crumbly bars.
• The Golden Rule: Cool Completely!: This cannot be stressed enough! I understand the irresistible temptation to slice into warm, gooey blondies straight from the oven. However, these bars NEED sufficient cooling time to fully set and achieve their ideal chewy, fudgy texture. Cutting them too early—before the 30-minute mark or even longer—will result in them being overly gooey, falling apart, and difficult to handle. Patience, I promise, will be richly rewarded with a perfectly structured, sweet treat.
• Choose the Right Baking Pan: For optimal baking results with these gluten-free Cadbury blondies, I strongly recommend using a metal 9×13 inch pan. Metal pans conduct heat consistently and efficiently, which is ideal for cookie bars. Ceramic and glass pans, while beautiful, conduct heat differently and can cause the cookie dough to bake unevenly, potentially resulting in raw centers or overcooked edges. Using a glass or ceramic pan may also increase the baking time.
• Mastering the Art of Crushing Cadbury Eggs: For a delightful mix of textures – from substantial candy chunks to smaller, scattered bits – the best approach for crushing Cadbury Mini Eggs is using a zip-top bag and a rolling pin. Opt for a sturdy freezer bag to prevent tears. Place the mini eggs inside, seal the bag, and then gently tap them with a rolling pin. Stop when you achieve a pleasing variety of sizes. This method ensures you get that perfect balance of crunch throughout your blondies.
• Exciting Flavor Variations to Explore: While these blondies are fantastic as is, feel free to get creative with your mix-ins! You can swap out a portion of the dark chocolate chips for other delicious options like creamy white chocolate chips for added sweetness, rich peanut butter chips for a nutty twist, or even buttery butterscotch chips for a different flavor dimension. Each variation will infuse these gluten-free mini egg blondies with a unique and exciting taste. You could also try adding a sprinkle of toasted pecans or walnuts for an extra layer of crunch and flavor.
• Don’t Overbake! It’s better to underbake slightly than overbake, especially with blondies. When a toothpick inserted into the center comes out with moist crumbs attached (not wet batter), they are done. They will continue to cook and set in the hot pan as they cool, ensuring a moist, chewy interior.