Cadbury Mini Egg Sourdough Blondies

5.0 from 1 vote

Chewy, golden sourdough blondies loaded with creamy Cadbury Mini Eggs—an irresistible Easter treat with a tangy twist.

Prep Time 20 mins

Cook Time 28 mins

Total Time 48 mins

Course: Dessert

Cuisine: American

Keyword: cadbury mini egg sourdough blondies

Servings: squares

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.

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.