Easter Blondies
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This easy Easter blondies recipe is the perfect treat to whip up for Easter dessert or to use up leftover Easter candy! The blondies are made with chocolate chips, mini Cadbury eggs, and pastel M&M’s. The blondies are made with melted butter, mixes up in minutes in just one bowl!
โWhen it comes to my favorite dessert to bring to any gathering – hands down my answer is always blondies or cookie bars. Because they couldn’t be simpler, takes minutes to prep, and then everyone always devours them.
I love mixing up my browned butter M&M cookie bars, or my caramel apple blondies in the Fall, and you can never go wrong with my Oreo blondies. But today we are making an easy blondie recipe perfect for Easter!
I switched things up from my go to blondie recipe and decided to experiment with the blondie recipe from Baker Bettie’s cookbook, Better Baking Book. I adore this cookbook because she gives you a wonderful base recipes, and ways to mix things up to create your own amazing baked treats. So today I decided to make an Easter blondie version complete with Easter m&m candies and my favorite type of Easter candy – Cadbury mini eggs.
So if you’re going to an Easter get together and need a quick fun dessert these blondies got you covered. Or if the Easter bunny made an appearance and you need a way to use up all that Easter candy – then get a mixing bowl and let’s get baking!
Celebrate Easter with these delicious Cadbury Egg treats! From Cadbury Egg Brownies and Cadbury Egg Fudge to Cadbury Egg Cookies, these festive desserts are sure to make your holiday extra sweet!
See Also:
- One of my all time favorite desserts are these lemon bars! They are made in one bowl so clean up is a breeze!
- When it’s summertime, then it’s time grab some marshmallows and make these delicious, easy S’mores bars!
- These key lime bars are so easy to make and readers just love them! See for yourself!
Why You Will Love These Easter Blondies
- Blondie batter mixes up in minutes
- No electric hand mixer or stand mixer needed. You just need a whisk and a spatula for this recipe!
- No need for multiple mixing bowls for this recipe! These blondies are made in just one mixing bowl!
- Bakes up quickly
- Wonderful to freeze (if you have any leftovers!)
- Thick, soft and chewy blondies chock full of chocolate eggs, and M&M’s!
Ingredients Needed
- Unsalted butter – You will use melted butter for these bars, no need to wait for softened butter to come to room temperature! You can also use salted butter but then omit the salt.
- Light brown sugar – You can use light or dark brown sugar. If you’re out of brown sugar, check out my tutorial on how to make brown sugar yourself!
- Granulated sugar
- Eggs – You need room temperature eggs so it doesn’t seize up the butter. Read my tutorial on how to get room temperature eggs fast. You will use one large egg and one large egg yolk. Read my tutorial on how to separate eggs.
- Vanilla extract
- All-purpose flour
- Baking Powder
- Salt
- Semi sweet chocolate chips – You could also use milk chocolate chips or white chocolate chips!
- Easter M&M candies – You can use other Easter candy or regular M&M’s if need be.
- Mini cadbury eggs – I use a cup of Cadbury mini eggs. You will will need a cup of crushed Cadbury mini eggs. To make it easy, I place them in a ziplock bag and smash them with a mallet!
How To Make Easter Egg Blondies
Prep oven and pan. Position an oven rack in the center position. Preheat the oven to 325ยฐF (165ยฐC). Line an 8-inch (20 cm) square pan with parchment paper or grease with non-stick spray.
Mix together butter and sugars. In a large mixing bowl whisk together the brown sugar, granulated sugar, and melted butter.
Add eggs and vanilla. Add the whole egg, egg yolk, vanilla extract, and whisk until well incorporated, about 30 seconds.
Add dry ingredients. Add the baking powder, salt, and flour to the mixing bowl and use a silicone spatula or mixing spoon to stir together until well combined. Stir for about 30 seconds to develop a little bit of gluten, which will give your blondies more chewiness.
Fold in the Cadbury mini eggs and chocolate chips.
Bake blondies. Transfer the mixture into your prepared pan and spread evenly.
Bake for 28-33 minutes until a toothpick inserted in the center comes out clean. Set the pan on a cooling rack to cool for at least 15 minutes before slicing into squares.
Recipe Tips
- Measure flour carefully. You donโt want to over-measure. Use a kitchen scale for exact measurements, or use a spoon to scoop the flour into the measuring cup and level it off with a butter knife. Donโt pack the flour down. For best accuracy, use a kitchen scale!
- Donโt overbake. Your bake time may be a couple minutes more or less than mine. Every oven is different. But you want to remove the blondies when they look slightly underdone in the middle. The blondies will continue to bake after you remove them from the oven and set up perfectly.
- Use a metal baking pan for best results. I find that with a glass baking dish it can take longer to bake and the blondies don’t come out as chewy. A metal baking pan gives you the best fudgy texture.
- Line the pan with parchment paper. This makes it easy to remove the blondies from the pan and cut neatly into squares.
- Use an 8×8 baking pan – This will give you a thicker blondie. But a 9×9 baking pan can also be used.
Recipe Variations
- Use different chocolate chips โ Try making these with dark chocolate, white chocolate chips or chopped chocolate!
- Add crunchy nuts โ Try adding toasted walnuts or toasted pecans for a little crunch in these mini egg blondies.
- Try using different Easter Candy – You can use chopped creme eggs or robin eggs!
Recipe FAQs
Store leftover blondies at room temperature in an airtight container for 4-5 days
To freeze, itโs best to cool the blondies completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container or ziplock bag. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Easter Blondies
Ingredients
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (1 stick, 113 g) unsalted butter melted and slightly cooled
- 1 large egg + 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups 160 g all-purpose flour
- 1 cup Easter candies I used a mix of Cadbury mini eggs and Easter M&M candies – plus more for sprinkling on top
- ยพ cup 128 g semi-sweet chocolate chips
Instructions
- Prep oven and pan. Position an oven rack in the center position. Preheat the oven to 325ยฐF (165ยฐC). Line an 8-inch (20 cm) square pan with parchment paper or grease with non-stick spray.
- Mix together butter and sugars. In a large mixing bowl whisk together the brown sugar, granulated sugar, and melted butter. 3/4 cup (150 g) packed light brown sugar 1/4 cup (50 g) granulated sugar 1/2 cup (1 stick, 113 g) unsalted butter
- Add eggs and vanilla. Add the whole egg, egg yolk, vanilla extract, and whisk until well incorporated, about 30 seconds. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
- Add dry ingredients. Add the baking powder, salt, and flour to the mixing bowl and use a silicone spatula or mixing spoon to stir together until well combined. Stir for about 30 seconds to develop a little bit of gluten, which will give your blondies more chewiness. Fold in the Cadbury mini eggs and chocolate chips. 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cups 160 g all-purpose flour 1 cup Easter candies ยพ cup 128 g semi-sweet chocolate chips
- Bake blondies. Transfer the mixture into your prepared pan and spread evenly. You can also sprinkle on some extra candies before baking (they will lose some of their color as they bake or wait to sprinkle on some after baking!) Bake for 28-33 minutes until a toothpick inserted in the center comes out clean. Set the pan on a cooling rack to cool for at least 15 minutes before slicing into squares.
Notes
- Storage: Store leftover blondies at room temperature in an airtight container for 4-5 days.
- Freezing: To freeze, itโs best to cool the blondies completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container or ziplock bag. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.