Gluten-free mini egg blondies loaded with chopped Cadbury mini eggs. Chewy, gooey, and one of my favorite Easter desserts to make because they come together fast and look great without any frosting. The extra egg yolk in the batter is what makes them dense and fudgy instead of cakey. If you like these, try my gluten-free blondies for the classic version or my raspberry white chocolate blondies for a different mix-in.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Flour (blue bag). It already has xanthan gum. I haven’t tested other blends so I can’t say for sure they’ll work the same way.
- Cornstarch – This keeps the blondies tender instead of dense. It’s only 2 tablespoons but cornstarch is really powdery and easy to over-measure with a spoon, so I’d weigh it if you have a scale (16g).
- Unsalted Butter – Melted, not softened. This is a one-bowl, melt-and-mix recipe so there’s no creaming step. I don’t recommend salted butter here since the salt is already measured separately.
- Brown Sugar – Pack it into the cup. This is where all the caramel flavor comes from and it also adds a ton of moisture, so don’t reduce it.
- Egg and Egg Yolk – One whole large egg plus one extra yolk. The extra yolk is what makes these fudgy and chewy instead of cakey.
- Cadbury Mini Eggs – You’ll need about 1 cup. I chop 3/4 of them into rough pieces for the batter and leave the rest whole for the top. Any gluten-free chocolate candy or chocolate chips work if you can’t find mini eggs or want to make these outside of Easter.
Are Cadbury Mini Eggs Gluten-Free?
In the United States, Cadbury mini eggs are made by Hershey. They don’t contain any gluten ingredients, but they are made in a facility that also processes wheat. Hershey has confirmed they’re produced on lines that don’t handle wheat. That said, they are not certified gluten-free.
If that level of shared facility risk isn’t comfortable for you, swap in any gluten-free chocolate candy, chocolate chips, or sprinkles instead.
Step-by-Step Instructions
These gluten-free mini egg blondies are so easy to make with just a few simple pantry staples and Cadbury mini chocolate eggs! The following steps and matching photos are meant to help you see the recipe at various stages so that you can make these chewy blondies perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. Any gluten-free chocolate candy, chocolate chips, M&Ms, or sprinkles work.
Probably too much flour. Weigh it (140g) instead of scooping with a cup. Also make sure you’re using melted butter, not softened, and that you included the extra egg yolk.
Yes. Use a 9×13 pan instead of an 8×8 and add a few extra minutes to the bake time. Check with a toothpick.
Expert Tips
Storage Instructions
- Storage: You can make these blondies ahead of time and store them in an airtight container at room temperature for up to 3-4 days.
- Freezer Option: For longer storage, you can also freeze them for up to 2 months, tightly wrapped in plastic wrap and aluminum foil. I prefer to freeze individual slices of blondies so that I can take out the number of blondies that I need. It’s also much easier to slice them into squares before freezing.
- Thawing: To thaw frozen blondies, let them sit out at room temperature for 1 hour until softened.
Serving Suggestions
These are the Easter dessert I bring to every family gathering because they’re easy to transport and they look festive without any extra work. I usually make a batch of these alongside my gluten-free lemon bars so there’s something chocolatey and something citrusy on the table. They’re also great warmed up with a scoop of vanilla ice cream. For a bigger Easter spread, add gluten-free carrot cake and gluten-free Easter sugar cookies and you’re set.
Gluten-Free Mini Egg Blondies
Ingredients
For the Batter:
- 1 cup (140 g) gluten-free all purpose flour blend
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter - melted
- 1 cup (200 g) brown sugar - packed
- 1 (50 g) large egg - room temperature
- 1 (18 g) egg yolk - room temperature
- 2 teaspoons vanilla extract
- ¾ cup (150 g) gluten-free mini chocolate eggs - roughly chopped, for the batter
For Topping:
- ¼ cup (50 g) gluten-free mini chocolate eggs - left whole, for the top
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 325°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Whisk together 1 cup (140 g) gluten-free all purpose flour blend, 2 tablespoons (16 g) cornstarch, ½ teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- In a large bowl, stir the melted ½ cup (113 g) unsalted butter and 1 cup (200 g) brown sugar together until fully combined.
- Add 1 (50 g) large egg, 1 (18 g) egg yolk, and 2 teaspoons vanilla extract. Mix until smooth.
- Add the dry ingredients and stir until no streaks of flour remain. Don't overmix.
- Fold in ¾ cup (150 g) gluten-free mini chocolate eggs that have been roughly chopped.
- Pour the batter into the prepared pan and spread into an even layer. Press ¼ cup (50 g) gluten-free mini chocolate eggs into the top of the batter.
- Bake at 325℉ (180℃) for 25 to 29 minutes. The edges should be browned and a toothpick inserted in the center should come out with moist crumbs. If it comes out clean, they're overbaked. If it comes out with wet batter, give them a few more minutes.
- Let cool in the pan for at least 15 minutes, then lift out using the parchment overhang and cut into 9 squares.
Notes
- Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which already has xanthan gum. I haven’t tested other blends so I can’t guarantee the same results.
- Mini eggs: Cadbury mini eggs in the US don’t have gluten ingredients but they’re made in a facility that also processes wheat but not on the same lines as wehat. They are not certified gluten-free. If that’s a concern for you, use any gluten-free chocolate candy or chips instead.
- Storage: Airtight container at room temperature for 3 to 4 days. Freeze individually wrapped for up to 2 months.
Nutrition
