Go Back
Two stacked {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} filled with speckled pastel chocolate eggs.

Easter Egg Blondies

These delightful Easter Egg Blondies are soft, chewy, and loaded with festive mini chocolate eggs, making them the perfect springtime treat. A simple one-bowl recipe, they're quick to whip up and bring a burst of color and sweetness to any Easter celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Blondies
  • 1 cup unsalted butter (2 sticks), melted
  • 2 cups light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups mini chocolate candy eggs such as Cadbury Mini Eggs, plus extra for topping

Equipment

  • 9x13 inch Baking Pan
  • Parchment Paper
  • Large Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
Make the Blondie Batter
  1. In a large mixing bowl, combine the melted butter and packed light brown sugar. Whisk until well combined and smooth.
  2. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should be smooth and glossy.
  3. Add the all-purpose flour, baking powder, and salt to the wet mixture. Using a rubber spatula, gently fold until just combined. Be careful not to overmix, as this can lead to tough blondies. A few streaks of flour are okay.
  4. Gently fold in 1 1/2 cups of the mini chocolate candy eggs until evenly distributed throughout the batter.
Bake and Serve
  1. Pour the blondie batter into the prepared baking pan and spread evenly. Press a few extra mini chocolate candy eggs on top of the batter for a prettier finish, if desired.
  2. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center might look slightly underdone, but it will set as it cools.
  3. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cool, cut into squares and serve.

Notes

Storage: Store Easter Egg Blondies in an airtight container at room temperature for up to 3-4 days. Variations: Feel free to substitute other Easter candies, like pastel M&M's or chopped crème eggs, for some or all of the mini chocolate eggs. Don't Overbake: Blondies are best when slightly gooey in the center. Overbaking will result in a dry, cake-like texture.