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Easter Egg Blondies Recipe

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4 from 4 reviews

Delight in these festive Easter Egg Blondies, a luscious treat featuring a buttery, soft base studded with colorful M&M’s Milk Chocolate Eggs. Perfect for springtime celebrations, these easy-to-make blondies combine rich brown sugar sweetness and a hint of vanilla, topped with a crunchy candy layer that melts into each bite.

  • Total Time: 55 minutes
  • Yield: 9 servings

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (1 stick, melted)
  • 1 large egg
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt (or to taste)

Sweets

  • 1 cup light brown sugar (packed)
  • 1 cup M&M’s Milk Chocolate Eggs (divided; substitute with your favorite M&M’s if unavailable)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-by-8-inch baking pan with aluminum foil and lightly spray it with cooking spray to prevent sticking. Set aside.
  2. Melt Butter: Place the butter in a large, microwave-safe bowl and heat on high for about 1 minute until melted. Let it cool momentarily so it doesn’t scramble the eggs in the next step.
  3. Mix Wet Ingredients: Add the egg, brown sugar, and vanilla extract to the melted butter. Whisk the mixture thoroughly until smooth and fully combined.
  4. Add Dry Ingredients: Stir in the all-purpose flour and salt gently until just combined. Be careful not to overmix to keep the blondies tender.
  5. Incorporate Most of the M&M’s: Fold in 3/4 cup of the M&M’s Milk Chocolate Eggs as best as you can; they may resist but try to mix them evenly throughout the batter.
  6. Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the surface gently with a spatula.
  7. Add Remaining M&M’s: Sprinkle the remaining 1/4 cup M&M’s over the top, pressing them lightly into the batter so they stick.
  8. Bake: Place the pan in the oven and bake for about 20 minutes, or until the top is set. A toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter. Note that blondies firm up as they cool.
  9. Cool and Serve: Allow the blondies to cool in the pan for about 30 minutes before slicing into 9 squares and serving.

Notes

  • Do not overmix the batter to preserve a tender crumb.
  • Allow browned butter to cool slightly before whisking in eggs to prevent scrambling.
  • Use an 8-by-8-inch pan for proper thickness; using a larger pan will result in thinner blondies.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/easter-egg-blondies-recipe/