Add 1 cup of cadbury mini eggs to a plastic bag and seal tightly. Using the edge of a rolling pin, break the eggs into cracked pieces. Set aside
Preheat the oven to 350°F. Spray a dish with non stick cooking spray or wipe with paper towel and a bit of cooking oil.
Melt the butter for 20-30 seconds in the microwave. In a large bowl, add brown sugar and melted butter. Use an electric mixer to beat until smooth.
Add in eggs and mix again until smooth and creamy.
Add the baking powder and salt. Add ⅓ of the flour and mix together. Add the second ⅓ of flour and mix again. Then the final ⅓ of flour and mix until it forms a cookie dough texture (you might have to do this last part with your hands or a spoon).
Add ½ cup of crushed cadbury mini eggs to the batter and gently mix in.
Press the cookie dough into an even layer in the baking dish with your fingers. Smooth out the top with a spatula.
Add the last ½ cup of the crushed cadbury mini eggs to the top of the blondie. Press them into the batter gently with your fingers.
Bake for 25 minutes or until edges are golden brown and toothpick comes out clean when poked in the center. Let cool for 10 minutes, then slice into pieces and serve.
Store the blondies in an air tight container on the counter or in fridge for up to one week. These can also be frozen in a freezer bag.
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