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–+ servings
Cadbury creme egg blondies.

Creme Egg Blondies

Liz Mincin
Easy creme egg blondie recipe. The perfect way to use up the classic Cadbury creme egg chocolates in a simple family friendly bake.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling 1 hour
Course Dessert
Cuisine American, British
Servings 9 large slices
Calories 537 kcal

Equipment

  • large mixing bowl
  • spatula
  • whisk
  • 8" square baking tray

Ingredients
  

  • ⅔ cup unsalted butter melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar (muscovado) firmly packed
  • 1½ cup all purpose flour or plain flour
  • ½ tablespoon cornstarch or cornflour in the UK
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • 4-5 full size creme eggs

Instructions
 

  • Begin by preheating your oven to 350°F (175C/155C Fan) and lining an 8" square baking tray with parchment paper.
  • In a large mixing bowl, whisk together the melted butter and brown sugar until combined. Add the vanilla and egg whisking to incorporate.
  • Sift the flour, baking powder and salt together into the mixing bowl and stir with a spatula until just combined. Take care to avoid pockets of unmixed flour.
  • Pour into your prepared baking tin and spread evenly into the corners and edges.
  • Using a knife, slice your creme eggs in half and place these creme side up on top of your blondie batter. (see note) Space them out so that a bit will be sure to be part of each slice. Press them into the batter so that they are not just sitting loose on top.
  • Bake in the centre of the preheated oven for about 30 minutes, checking that a toothpick inserted in the centre comes out mostly clean (for gooey blondies, a few bits on the toothpick is totally fine!).
  • Once removed from the oven, allow to cool in the pan for about an hour before removing and slicing. This will help them to firm up and be easier to slice.

Notes

Creme eggs don't always slice smoothly or easily. For best results, try to slice around the seam lengthwise where the two sides of the chocolate shell have been put together. But, also don't worry if they break - you can still use all the bits, no matter how these have cut and you may even prefer using smaller pieces to the full halves when pressing into the blondies.

Nutrition

Calories: 537kcalCarbohydrates: 85.3gProtein: 9.6gFat: 17.5gSaturated Fat: 10.7gCholesterol: 57mgSodium: 310mgPotassium: 129mgFiber: 2.1gSugar: 24.8gCalcium: 47mgIron: 4mg
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