Gluten-Free Mini Egg Blondies

Satisfy your sweet tooth this Easter with these gluten-free mini egg blondies! These buttery and chewy blondies are studded with colorful Cadbury Mini Eggs for a festive crunch. They're so quick and easy to make - you can have them in the oven in under 10 minutes and on the dessert table in under an hour!
A close up shot of gluten-free blondies topped with mini chocolate eggs that have been cut into 9 equal blondies.
A close up shot of gluten-free blondies topped with mini chocolate eggs that have been cut into 9 equal blondies.

Don’t miss out on the fun of Easter treats just because you have dietary restrictions. If you’re looking for a tasty Easter treat that’s gluten-free, these gluten-free mini egg blondies are the perfect choice. 

They’re quick to make and require no frosting, making them a simple and delicious dessert option. The mini eggs add a fun pop of color and flavor to the blondies. They’re so festive! 

Plus, this recipe is also a great way to use up leftover Easter candy after the holiday is over! 

You’ll love this recipe because:

  • No special tools are required! One of the great things about making this mini egg blondies recipe is that you don’t need any special equipment or tools to make them. All you need is a mixing bowl, a whisk, and a baking pan. This makes them an easy and accessible dessert option for anyone to make at home.
  • They are quick to prepare. Mini egg blondies are a quick dessert to make. Once you have mixed up the batter in a matter of minutes, they only take about 20-25 minutes to bake in the oven. This means you can have a delicious dessert ready to go in no time, which is especially helpful if you have a lot of other Easter prep to do.
  • They are versatile. Easter blondies can be customized to suit your tastes. You can add nuts, chocolate chips, or any other ingredients you like to the batter. You can also experiment with different types of chocolate or try using different types of mini eggs. This means you can create a unique and delicious treat that everyone will love.
  • They are gluten-free. If you or someone in your family has a gluten intolerance or celiac disease, Cadbury mini egg blondies are a great option because they can easily be made gluten-free by using a gluten-free flour substitute like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. This means everyone can enjoy a delicious Easter dessert together and I swear… no one will know they are gluten-free!

Ingredients

An overhead view of ingredients in small bowls to make gluten-free mini egg blondies, including melted butter, gluten-free flour, brown sugar, cornstarch, baking powder, salt, egg, egg yolk, mini chocolate eggs, and vanilla extract with text overlays over each ingredient to say what it is.

Ingredient Notes

  • Gluten-free flour blend – I have tested the recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which is a blend of white rice flour, sorghum flour, potato starch, tapioca flour, and brown rice flour. This flour blend already contains xanthan gum, which helps give baked goods structure and a better texture. However, I cannot guarantee that other gluten-free flour blends will work as well, as I have not tested them. For the best results, use my recommended flour blend.
  • Cornstarch – Cornstarch is often used in gluten-free baking as a thickener and to help give baked goods a light and tender texture. It’s important to use cornstarch that is labeled as gluten-free, as some brands may be processed in facilities that also handle wheat flour.
  • Baking powder – While most baking powders are gluten-free, it’s always a good idea to double-check the ingredients and allergen statements to make sure there is no cross-contamination with gluten. Baking powder is typically made of baking soda, cream of tartar, and a starch, which is often corn-derived or potato-derived. Use a gluten-free baking powder to ensure that your mini egg blondies are safe to eat for those who are gluten intolerant.
  • Salt – I used table salt in this recipe, but kosher salt should also work just fine. 
  • Unsalted butter – recommend using unsalted butter instead of salted. The amount of salt in salted butter can vary between brands, which can affect the overall taste of your blondies. By using unsalted butter, you can control the amount of salt that goes into the recipe. 
  • Brown Sugar – Brown sugar is what gives blondies their classic caramelized taste. Brown sugar also adds flavor and moisture to baked goods, so I don’t recommend decreasing the amount of sugar in this recipe. 
  • Egg and egg yolk – To make these mini egg blondies, we’ll be using one whole large egg and the egg yolk from another large egg. If you have a medium or extra-large egg on hand instead of a large one (50g), be sure to weigh it to get the right amount for the recipe. The extra egg yolk in this recipe is key to improving the texture and flavor of the blondies, so don’t skip it! It helps make the blondies more moist and chewy, which is exactly what you want. Trust me, it’s worth it!
  • Vanilla extract – For best results, use pure vanilla extract and not imitation vanilla. 
  • Cadbury mini eggs – Cadbury mini eggs are a popular Easter candy that add a pop of color and flavor to mini egg blondies. The Cadbury mini eggs in the United States are gluten-free, but always double check labels as ingredients and manufacturing practices can change.  You can use other chocolate candy, chocolate chips or sprinkles instead if you prefer. 

Roughly chop the mini eggs into small pieces to ensure they’re evenly distributed throughout the blondies. This will make them easier to slice and to bite into! I love to use some larger whole mini eggs on top so you can see the egg shape for Easter. 

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.

A glass mixing bowl with gluten-free flour in it.
Add the gluten-free flour blend, cornstarch, baking powder, and salt to a large mixing bowl. Whisk until combined and set the bowl aside.
A glass mixing bowl with a brown sugar and melted butter mixture in it.
In a separate mixing bowl, add the melted butter and brown sugar. Mix until fully combined.
A glass mixing bowl with a brown sugar and melted butter mixture topped with two eggs and vanilla extract before mixing together.
Then, add the raw eggs and vanilla extract. Mix until smooth.
A glass mixing bowl with a brown butter and melted butter mixture topped with gluten-free flour before mixing together.
Add the dry ingredients into the wet ingredients. Stir until combined and no more streaks of flour remain.
A glass mixing bowl of gluten-free blondie batter topped with a pile of chopped up mini chocolate eggs before mixing together.
Add 3/4 cup of the mini chocolate eggs, leaving the rest whole for later. Stir the mini Cadbury eggs into the blondie batter.
A square baking pan of gluten-free blondie batter topped with mini chocolate eggs before baking in the oven.
Pour the blondie batter into a square baking pan lined with parchment paper. Top the batter with the remaining whole mini chocolate eggs.
A square pan of gluten-free mini egg blondies with bowls of mini chocolate eggs to the side.
Bake the gluten-free blondies in the oven for 25-29 minutes, until the edges are browned and a toothpick into the center comes out with moist crumbs. If it has wet batter, it needs to bake a few more minutes.
A slab of gluten-free mini egg brownies cut into 9 equal pieces on a parchment lined cooling rack.
Let cool completely and then cut into 9 equal pieces. Enjoy!

Recipe FAQs

Are Cadbury mini eggs gluten-free? 

In the United States, Cadbury mini eggs are made by Hershey. Hershey has stated that Cadbury mini eggs do not contain any gluten-containing ingredients. While they are made in a facility that contains wheat, they are made on manufacturing lines that do not contain wheat. Always be sure to double check the packaging or call the company to ensure that manufacturing practices have not changed. 

Can I use other candy besides Cadbury mini eggs in this recipe?

There are many brands of mini eggs on the market during the Easter season, so you can use whichever you prefer. If you are gluten-free, be sure to double check all ingredients. You can also use chocolate chips, other gluten-free chocolate candy, sprinkles, nuts or other gluten-free mix-ins instead.

hints & tips

  • Be sure to measure gluten-free flour accurately for best results. The way that you scoop flour into a measuring cup could drastically change the outcome of the recipe. For the most accurate measurements, use a food scale to weigh the gluten-free flour. I’ve provided the metric measurements in the recipe card for this very reason and highly recommend measuring this way so that your blondies will look just like mine do.
  • Melt the butter on the stove-top instead of using a microwave. This will help prevent the butter from overheating or becoming too hot, which can lead to butter explosions in the microwave.
  • Although we’re using melted butter in this recipe, you can also brown your butter for an extra nutty flavor. Follow my tutorial on how to brown butter if you want to take these blondies to the next level. 
  • Line your baking pan with parchment paper or aluminum foil before pouring in the batter. This will make it easier to remove the blondies from the pan once they’re done baking.
  • Allow the blondies to cool completely before slicing to prevent them from falling apart. They also taste better when cooled a bit as they will get really chewy. 
  • Serve with a scoop of vanilla ice cream for an extra special treat!

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.
Two gluten-free mini egg blondies leaning against each other on a pink scalloped dessert plate with additional blondies and mini chocolate eggs in the background.

Serving suggestions

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A close up shot of gluten-free blondies topped with mini chocolate eggs that have been cut into 9 equal blondies.

Gluten-Free Mini Egg Blondies

Satisfy your sweet tooth this Easter with these gluten-free mini egg blondies! These buttery and chewy blondies are studded with colorful Cadbury Mini Eggs for a festive crunch. They're so quick and easy to make – you can have them in the oven in under 10 minutes and on the dessert table in under an hour!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 29 minutes
Cooling Time: 15 minutes
Total Time: 54 minutes
Servings: 9 blondies
Calories: 367kcal
Author: Megan

Ingredients

  • 1 cup gluten-free all purpose flour blend (144g)
  • 2 tbsp cornstarch (16g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ cup unsalted butter (melted (113g))
  • 1 cup brown sugar (packed (200g))
  • 1 large egg (room temperature (50g))
  • 1 egg yolk (room temperature (18g))
  • 2 teaspoons vanilla extract
  • 1 cup gluten-free mini chocolate eggs (divided (190g))

Instructions

  • Preheat the oven to 325F (180C). Line a 8×8-inch square baking pan with parchment paper. Set aside.
  • In a medium mixing bowl, add the gluten-free flour blend, cornstarch, baking powder, and salt. Whisk to combine. Set aside.
  • In a large mixing bowl, add the melted butter and brown sugar. Mix until combined.
  • Add the egg, egg yolk, and vanilla extract. Mix until smooth.
  • Add in the dry ingredients, mixing until no more streaks of gluten-free flour remain.
  • Roughly chop ¾ cup of the mini chocolate eggs into small pieces. Reserve the remaining ¼ cup of mini chocolate eggs whole for later.
  • Add the roughly chopped mini eggs to the batter and stir until combined.
  • Pour the blondie batter into the prepared baking dish. Spread with a spatula or knife to smooth out the top. Top with the reserved ¼ cup of whole mini chocolate eggs.
  • Bake at 325F for 25-29 minutes, until the edges are browned and a toothpick inserted into the center comes out with moist crumbs. If it comes out with dry crumbs, the blondies are over baked. If it comes out with wet batter, they need more time to bake.
  • Let the blondies cool in the pan for at least 15 minutes before removing to a cutting board to slice into squares.

Notes

  • I used Cadbury mini chocolate eggs for this recipe, which are not labeled gluten-free, but have no gluten-containing ingredients in them. Cadbury has confirmed on their website that their mini eggs are made in a manufacturing facility that contains wheat but not on the same lines as wheat. If this makes you uncomfortable, you can use another gluten-free chocolate candy in its place. 

Nutrition

Calories: 367kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 161mg | Potassium: 68mg | Fiber: 2g | Sugar: 39g | Vitamin A: 422IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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