Slice of easter bar blondie on a white plate with green grass icing
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Loaded Easter Blondies

These loaded Easter blondies are rich and chewy with mini Cadbury eggs, Easter M&Ms and white chocolate chips added into the batter. It's then topped with green buttercream with a grass icing tip, then mini candy coated eggs on top. The perfect edible Easter egg hunt. 
Prep Time1 hr 1 min
Cook Time35 mins
Total Time1 hr 36 mins
Course: Dessert
Cuisine: American
Servings: 15 slices
Author: Kara Jane @ I Scream for Buttercream


  • 1 cup butter (melted)
  • 1 1/2 cups packed brown sugar
  • 2 large eggs
  • 2 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3.8 oz pkg. Mini Cadbury Eggs (chopped)
  • 1/2 cup white chocolate chips
  • 1 cup Easter M&Ms
  • Premade Green Buttercream (recipe on the blog)
  • mini candy coated chocolate eggs or Robin eggs


  • Preheat the oven to 350 degrees. Grease a 13x9 inch baking pan.
  • Chop the mini Cadbury eggs in a food processor (if you have one). Set aside.
  • In a mixing bowl, add melted butter and brown sugar and mix well.
  • Add the eggs and mix well.
  • Add the flour, baking powder, baking soda and salt and mix.
  • Add in the chopped mini Cadbury eggs, white chocolate chips and Easter M&M's. Mix well.
  • Spread into a 13x9 inch pan and bake at 350 for about 30-35 minutes. Cool completely before adding buttercream.
  • Mix up green buttercream. (You can find a recipe for vanilla buttercream on the blog.) Add it to a piping bag fitted with a grass tip and pipe buttercream grass to cover the top of the bars.
  • Now set the candy coated chocolate eggs or Robin eggs on the top. Cut into squares and serve.