Easter Blondies

5 from 1 vote

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!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: bars

Calories: 346kcal

Author: Heather Perine

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
¾ cup 128 g semi-sweet chocolate chips

Instructions

Prep oven and pan. Position an oven rack in the center position. Preheat the oven to 325°F (165°C). 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 ¾ 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, it’s 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.

Nutrition