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Cadbury Egg Easter Protein Blondies

Easter is almost here, and with Easter comes all the delicious Easter Candy! Cadbury Egg Easter Protein Blondies!

Yep, you heard that right: CADBURY EGG EASTER PROTEIN BLONDIES

The last few weeks have been so weird. Sometimes I don’t even know what day of the week it is. I realized yesterday that I hadn’t even made any Easter desserts, so I went over to Kroger and got some goodies to make these. I rarely have Cadbury Eggs, but holy cow, they are addicting. I got the mini eggs as well as the Oreo Egg and Reese’s Egg. I mean, how could I not get various types?!?

I will run you through the steps of making these, which even though they look complicated, is quite easy. I am a huge fan of recipes like this because for the bottom blondie layer, you literally does everything into a food processor and let it do all the work.

And a quick side note, if you are looking for a food processor, this Cuisinart is the one to get. I’ve had it for about 6 years and it hasn’t let me down once!

Step 1: Add all blondie ingredients to food processor

No need for multiple mixing bowls. Add everything (except for the chocolate chips and mini eggs) to the food processor and let it do all the work!

ingredients in food processor

Step 2: add the mini eggs and chocolate chips

Pules a few times to incorporate. Don’t completely blend or the eggs and chocolate chips will be too chopped up.

ingredients in food processor

Step 3: Prepare the pan and pour in the batter

I always line my pans with parchment or foil because it makes it super easy to bull the blondies out once cooled. And even though they say it is a nonstick pan, I don’t always believe it!

baking pan with foil

Step 4: Bake for 18-20 mins

Once baked, the blondies should look like this image below. You can see some cuts in the middle where I stuck a knife in to check when they were done. I always prefer under-baking a little, that way they stay moist and almost gooey.

blondies in pan

Step 5: make the frosting

Rather than mixing the frosting in a bowl, I actually just added it to the food processor. It will work the same mixing in a bowl, but I figured that would just be another dish I’d have to clean. I also added a few cheeky Cadbury eggs blended up in the frosting. Totally optional, but totally delicious.

frosting in food processor

Step 6: frost the blondies and add the toppings!

overhead blondies

Step 7: finally, cut into bars and enjoy!

My favorite part. The part where everything is finished and you can begin demolishing these amazing Cadbury Egg Easter Protein Blondies!

blondie slices

I am going to be dropping these off to some family friends today. I’m hoping they will love them as much as I did, which is pretty hard to do because these are one of my most delicious treats as of lately. Oh yeah, and the Easter theme can’t be beat.

Anyways, Happy Easter, and stay safe and healthy my friends. Recipe below👇

 

✅For the Protein Blondies

1 can (240g) garbanzo beans, drained and rinsed
3/4 cup (90g) self-rising flour (or regular flour)
1 1/2 scoops (51g) Macro Supps ONE Protein, vanilla ice cream
1/2 cup (64g) peanut flour
1/2 cup (100g) Swerve granular sweetener*
1/4 tsp. salt
2 whole eggs
2/3 cup (150g) plain, nonfat Greek yogurt
1/3 cup semi-sweet chocolate chips
1/3 package (100g) Cadbury Mini eggs
 

✅For the Chocolate Peanut Butter Frosting

1 cup (227g) plain, nonfat Greek yogurt
1/3 cup (75g) Swerve confectioners sweetener 
3/4 cup (100g) peanut flour
1/4 cup (20g) cocoa powder
1 tsp. vanilla extract
 

✅Toppings

16 Cadbury mini eggs
1 Cadbury Oreo egg
1 Cadbury Reese’s egg

🗒Notes

*If you do not have Swerve granular, you can use regular granulated sugar or another sugar free sweetener that measures 1:1 with sugar such as this Lakanto Monkfruit 1:1 Sugar Substitute. 

✅Instructions

  1. Preheat oven to 350F.
  2. Add all ingredients for the blondies, except for chocolate chips, to a food processor. Process until a smooth batter forms. Add chocolate chips and pulse a few times to incorporate.
  3. Line a 9×9 square pan with foil and spray with nonstick spray. Pour batter into pan and spread evenly. Bake at 350F for about 18-20 minutes depending on your oven. Check at 15 minutes just to be sure they do not over-bake.
  4. Once cooked, let completely cool. I put mine in the fridge to speed up the chilling process.
  5. For the frosting, add all ingredients to a large bowl. Mix together until a smooth, creamy frosting forms. Spread frosting over cooled blondies.
  6. Chop the Oreo and Reese’s egg into smaller pieces. Sprinkle over top of the bars. Add 16 mini eggs in 4 rows of 4, so that each blondie has one when cut.
  7. Cut into 16 bars and enjoy

 🍽 Nutrition per blondie (not including cadbury eggs on top): 130 calories, 8 protein, 15 carbs, 5 fat, 3 fiber, 8 sugar

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