These Cadbury Mini Egg Sourdough Blondies are a fun Easter twist on my original sourdough blondie recipe. I took the same chewy, buttery base that I love and gave it a festive upgrade by folding in crunchy, chocolatey Mini Eggs. The result is a perfectly sweet and tangy treat that’s just as great for using up sourdough discard as it is for celebrating spring.
What makes cadbury mini egg sourdough blondies stand out?
- Depth of Flavor: Sourdough adds a complex depth, enhancing the buttery, caramel-like sweetness of the blondie base.
- Chewy Texture: The sourdough helps achieve a perfectly chewy texture, making each bite satisfying and delicious.
- Buttery & sweet: The use of butter and the mix of brown and regular sugar makes these blondies uniquely delectable.
- Taste of tradition: These sourdough blondies are studded with colorful, crunchy Cadbury Mini Eggs that add a festive pop of chocolate in every bite.
Tips for Success
- Cool Completely: Allow the blondies to cool completely in the pan before cutting to prevent them from falling apart.
- Use a metal pan: Using a metal pan for baking sourdough bondies is recommended for even heat distribution. This ensures they are cooked evenly.
- Room Temperature Ingredients: Use room temperature ingredients to ensure even mixing and a smooth batter.
- Measure Accurately: Weigh your ingredients for precise measurements, especially the flour and sugar, to achieve the desired consistency.
- Sourdough discard: I recommend using discard no more than a week old as this may result in a sour result.
- Do Not Overmix: Mix the batter just until combined to avoid developing too much gluten, which can result in tough blondies.
How to make cadbury mini egg sourdough blondies: step-by-step
INGREDIENTS
- 113 grams unsalted butter (melted)
- 135 grams of brown sugar (light or dark)
- 65 grams of sugar
- 1 large egg
- 100 grams of sourdough starter (fed or unfed & brought to room temp)
- 7 grams vanilla extract
- 140 grams of all-purpose flour
- 3 grams of baking powder
- 2 grams of salt
- 1 teaspoon cornstarch
- 1/2 cup chocolate chips
- 1/2 cup cadbury mini eggs (smashed)
Equipment
- 1 metal 9×9-inch baking pan
- parchment paper
- food scale
- mixing bowl
Instructions
- Place the Mini Eggs in a sandwich bag, seal it, and gently smash them with a rolling pin or meat hammer until they’re roughly crushed.
- Preheat the oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper (leave enough overhang to remove the blondies easily).
- In a medium saucepan, melt the butter over medium heat. Once melted, remove it from the heat and let it cool slightly.
- Add the brown sugar and granulated sugar to the melted butter and whisk until well combined. Mix in the sourdough discard, egg, and vanilla extract until smooth.
- Whisk together the flour, baking powder, cornstarch, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips & cadbury mini eggs.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more cadbury egg pieces over top if desired.
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Allow the blondies to cool completely in the pan before cutting them into squares. Enjoy!
- Cadbury mini egg sourdough blondies can last 2-3 days on the counter wrapped tightly or in an airtight container.
More sourdough recipes
Cadbury Mini Egg Sourdough Blondies
Chewy, golden sourdough blondies loaded with creamy Cadbury Mini Eggs—an irresistible Easter treat with a tangy twist.
Servings: 16 squares
Equipment
- 1 metal 9×9-inch baking pan
- Parchment paper
- Food scale
- Mixing bowl
Ingredients
Wet ingredients
- 113 grams unsalted butter melted
- 135 grams brown sugar
- 65 grams sugar
- 1 large egg
- 100 grams sourdough starter fed or unfed & brought to room temp
- 7 grams vanilla extract
Dry ingredients
- 140 grams all-purpose flour
- 3 grams baking powder
- 2 grams salt
- 3 grams (1 teaspoon) cornstarch
- 1/2 cup chocolate chips
- 1/2 cup cadbury mini eggs smashed
Instructions
- Place the Mini Eggs in a sandwich bag, seal it, and gently smash them with a rolling pin or meat hammer until they’re roughly crushed.
- Preheat the oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper (leave enough overhang to remove the blondies easily).
- In a medium saucepan, melt the butter over medium heat. Once melted, remove it from the heat and let it cool slightly.
- Add the brown sugar and granulated sugar to the melted butter and whisk until well combined. Mix in the sourdough discard, egg, and vanilla extract until smooth.
- Whisk together the flour, baking powder, cornstarch, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips & cadbury mini eggs.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more cadbury egg pieces over top if desired.
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Allow the blondies to cool completely in the pan before cutting them into squares. Enjoy!
- Cadbury mini egg sourdough blondies can last 2-3 days on the counter wrapped tightly or in an airtight container.
Notes
Sourdough discard: I recommend using discard no more than a week old as this may result in a sour result.
Cool Completely: Allow the blondies to cool completely in the pan before cutting to prevent them from falling apart.
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