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Fudgy Creme Egg blondies packed with chocolate and Creme Eggs. The perfect Easter bake for spring baking and Creme Egg lovers!

Creme Egg Blondies

These fudgy Creme Egg blondies are the ultimate Easter treat! Cadbury Creme Eggs are a classic Easter chocolate, and combining them with fudgy blondies was a must this Easter season.

Blondies are similar to brownies in texture, they’re dense, fudgy, and super indulgent. The main difference is that blondies don’t use a dark chocolate base or cocoa powder. Instead, this recipe uses white chocolate, giving the blondies a deliciously sweet, creamy flavour. The mixing method is slightly different too, which makes them easier to make in my opinion! Some people even call blondies white chocolate brownies!

Like brownies, blondies need to be refrigerated for a few hours to achieve that perfect fudgy texture. These Creme Egg blondies are packed with Cadbury Creme Eggs, making them the ideal Easter dessert for sharing.

If you prefer a more chocolatey treat, check out my Creme Egg brownies, or if you’re a Mini Egg fan, my Mini Egg blondies are a must-try.

These blondies are perfect for Easter baking, spring baking, Easter gatherings, bake sales, or even as lunchbox snacks. Rich, fudgy, and full of Easter chocolate, they’re a guaranteed hit with both kids and adults alike.

Blondies

Blondies are actually very simple to make, but the trickiest part is knowing when to take them out of the oven to achieve that perfect blondie texture. That’s what most people think anyway! In my opinion, the real secret to fudgy blondies comes down to how you mix the batter.

For the best results, you want to mix your blondie ingredients as little as possible. I only mix until everything is just incorporated, there’s no need to beat the mixture until light and fluffy. Overmixing adds too much air and can turn your blondies cakey, and nobody wants a cakey blondie! Keeping the mixing minimal gives you that dense, rich, melt-in-the-mouth texture that makes blondies so irresistible.

I absolutely love brownies for their fudgy texture, but sometimes I’m just not in the mood for a chocolate brownie. That’s where blondies come in! You get the same gooey, buttery texture, but without cocoa powder. In this recipe, I used creme eggs and milk chocolate, which makes these blondies perfect for Easter baking. If you prefer, you can easily swap the milk chocolate for white chocolate, both work beautifully with creme eggs.

You might have seen people say that blondies and cookie bars are the same thing, but they’re actually quite different. Cookie bars are made from cookie dough baked in a tin and cut into squares, whereas blondies have a texture much closer to brownies, soft, fudgy, and rich rather than chewy like a cookie. That said, if it’s packed with Creme Eggs, it’s going to be delicious either way!

One final tip: the base of my blondies uses white chocolate, which really helps them set properly while keeping that signature fudgy blondie texture. It adds sweetness, structure, and that indulgent bakery-style finish that makes these Creme Egg blondies such a standout Easter dessert.

Ingredients

• Butter– I use unsalted butter in my blondies! You can use salted butter if you’d prefer. I’m yet to try baking spread in blondies but I’m sure it would work quite well! I’ll have to give it a go and let you guys know!
• Sugar– I use a mixture of light brown sugar and granulated sugar in these mini egg blondies.
• Chocolate-My base blondie recipe has white chocolate in as I prefer the texture this gives! I would use cooking or the supermarket’s own white chocolate for the blondie base.
• Eggs– I use large eggs for this recipe and an extra egg yolk as this makes the blondies more richer, denser and overall more DELICIOUS!
• Flour– I use plain flour for my blondies, if you use self raising it will be a cake!
• Cornflour– I use cornflour in my blondies Cornflour helps create a softer, more tender texture by slightly modifying the gluten structure of the flour, resulting in a lighter and chewier blondie! Im sorry to have got all scientific on you then but I swear cornflour makes a difference!
• Golden Syrup– Prevents the blondies from drying out, adds chewiness, and enhances the caramel notes.
• Creme Eggs– I use both Creme eggs chocolate bars and Creme eggs in this recipe!

Why You’ll Love This Recipe

• Perfect Fudgy Blondie Texture– Soft, golden, and irresistibly gooey in the centre with slightly crisp edges, just how blondies should be. This recipe delivers that brownie-like, fudgy texture (not cakey!), making it ideal if you’re chasing the perfect blondie.
• No Mixer Required– No stand mixer, no electric whisk, no stress. All you need is one bowl, a spatula, and about 10 minutes of prep time before they’re ready for the oven, perfect for easy, low-effort baking.
• Packed with Creme Eggs– every bite is filled with gooey Cadbury Creme Eggs for the ultimate Easter dessert!
• Ideal for Easter baking– a show-stopping Easter dessert that’s perfect for spring baking and festive gatherings.
• Kid and adult friendly– these blondies are loved by everyone, making them great for family treats, bake sales, or lunchbox snacks.
• Easy to make– with a straightforward method and simple ingredients, these blondies are easier to bake than traditional brownies.
• A must for Creme Egg lovers– if you love Creme Eggs, this recipe delivers chocolatey, fudgy indulgence in every slice!

Tips & Tricks

• Only mix until everything is just combined! Over-mixing can make your blondies turn out cakey instead of chewy. (I literally used a fork to mix mine, and it worked perfectly!)
• Your blondies should have a slight jiggle in the centre when you take them out of the oven. That’s how you know they’ll be gooey and soft once cooled.
• Once baked and cooled, refrigerate for a few hours or overnight to ensure you get the perfect blondie texture!
• If your blondies seem like they’re taking forever to bake, it might be your oven temperature. An oven thermometer can be a total game changer for accurate baking!

Frequently Asked Questions

How do I get blondies soft and fudgy?

Remove them from the oven while the centre still looks slightly underbaked, they set as they cool.

Can I double the recipe?

Absolutely, use a larger tray and increase the baking time slightly.

Can I freeze Creme Egg blondies?

Yes! Freeze slices for up to 3 months. Defrost at room temperature.

Do I need to chill the blondies?

Before baking, no. After baking yes! I recommended chilling in the fridge for at least 3 hours or overnight for best results. This achieves that fudgy texture and perfect slices.

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These fudgy Creme Egg blondies are the ultimate Easter dessert: soft, chewy, and packed with gooey Cadbury Creme Eggs in every bite. With a white chocolate base, they’re a delicious twist on classic brownies, making them perfect for spring baking and Easter celebrations.

Whether you’re baking for Easter gatherings, bake sales, or just indulging in a sweet treat, these blondies are easy to make, fun to share, and guaranteed to be a hit with both kids and adults. If you love Creme Eggs, this recipe is a must-bake this Easter season and once you try them, you’ll want to make them every year!

Loved this easter recipe? Don’t forget to leave a comment and star rating below! Share your cookie creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!

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