Gluten-Free Mini Egg Blondies

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

• In the oven in under 10 minutes. Melt the butter, mix everything in one bowl, pour into the pan. No creaming, no chilling, no waiting.
• The extra egg yolk makes all the difference. Most blondie recipes use one egg. This one uses a whole egg plus an extra yolk, which is what gives them that chewy, fudgy center.
• No frosting needed. The whole mini eggs on top do all the decorating for you. These look Easter-ready straight out of the pan.

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.

Add the gluten-free flour blend, cornstarch, baking powder, and salt to a large mixing bowl. Whisk until combined and set the bowl aside. In a separate mixing bowl, add the melted butter and brown sugar. Mix until fully combined. Then, add the raw eggs and vanilla extract. Mix until smooth. Add the dry ingredients into the wet ingredients. Stir until combined and no more streaks of flour remain. Add 3/4 cup of the mini chocolate eggs, leaving the rest whole for later. Stir the mini Cadbury eggs into the blondie batter. Pour the blondie batter into a square baking pan lined with parchment paper. Top the batter with the remaining whole mini chocolate eggs. 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. Let cool completely and then cut into 9 equal pieces. Enjoy!

Recipe FAQs

Can I use a different candy instead of Cadbury mini eggs?

Yes. Any gluten-free chocolate candy, chocolate chips, M&Ms, or sprinkles work.

Why are my blondies cakey?

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.

Can I double this recipe?

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

• Melt the butter on the stovetop, not the microwave. Easier to control and you won’t end up with butter splatter. You can also brown your butter for an extra nutty flavor.
• Look for moist crumbs, not clean. If the toothpick comes out clean, they’re overbaked. You want moist crumbs clinging to it. If it’s wet batter, give them a few more minutes.
• Line the pan with parchment paper. Leave overhang on two sides so you can lift the whole slab out for cleaner cuts.

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.