Easter Egg Blondies {Fun & Festive}
Chewy. Chocolatey. Colourful! My Easter Egg Blondies are simple, fun to make, and festive! All you need to make these effortlessly delicious “cookie-bars” is one bowl and a whisk! They are perfect to share with family and friends during your next spring celebration!
What If I don’t have candy coated chocolate eggs?
No problem! These blondies can just as easily be made by replacing the candy coated chocolate eggs with regular chocolate eggs, or additional chocolate chips. The addition of some sprinkles to the batter will continue to provide that colourful, spring look!
Can I use any sized pan to make this recipe?
This recipe is made with an 9″ x 9″ baking pan however, if you are looking to create more than 12 blondie bars, I would recommend doubling the recipe and using a 9″x13″ baking pan (add ~5-10 min to the bake time). Enjoy!
Is there a gluten-free alternative for this recipe?
The only ingredient in this recipe that has gluten is the all-purpose flour. All-purpose flour can be substituted 1:1 with your favourite gluten-free flour mix.
To make these Blondies you will need:
- Butter
- Sugars (Granulated & Brown)
- Flour
- Egg
- Chocolate Chips + Chocolate Eggs *such as Cadbury Mini Eggs
- Baking essentials: vanilla extract, salt
Let’s make some Easter Egg Blondies!
Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper.
In a large bowl with a whisk or electric mixer, beat melted butter with sugars (brown and granulated sugar). Continue to mix until well combined. Beat in the egg and vanilla extract.
Mix in the flour and salt until just blended.
Stir in chocolate chips, sprinkles, and candy coloured chocolate eggs.
Transfer the batter to your prepared baking pan. Spread evenly with a knife/rubber spatula. Scatter additional chocolate eggs on top, as desired.
Bake blondies at 350F for ~25 min or until the top is set and lightly golden at the edges. Set the pan on a wire rack to cool for 5 min. (Note: an 8″x 8″ baking pan can also be used, increase baking time by 5-10 min or until golden brown)
Transfer to a cutting board, cut, and enjoy!
Also Check out:
Easter Egg Blondies
Ingredients
- 1 cup (120g) All-purpose Flour
- 1/2 cup (115g) Unsalted Butter melted
- 1/2 cup (95g) Brown Sugar
- 1/3 cup (65g) Granulated Sugar
- 1 Egg large
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/4 cup (45g) Milk Chocolate Chips
- 1/8 cup (20g) Sprinkles (optional)
- 1/2 cup (120g) Mini Eggs (candy coated chocolate eggs)
Instructions
- Preheat your oven to 350°F (convection bake at 325F). Line an 9"x 9", square baking pan with parchment paper.
- In a large bowl with a whisk or electric mixer, beat melted butter with sugars (brown and granulated sugar). Continue to mix until well combined. Beat in the egg and vanilla.
- Add in the flour and salt and mix until just blended. Stir in chocolate chips, sprinkles, and candy covered chocolate eggs.
- Transfer the batter to your prepared baking pan. Spread evenly with a knife/rubber spatula. Scatter additional chocolate eggs on top, as desired.
- Bake blondies at 350F for ~25 min or until the top is set and edges are lightly golden. Set the pan on a wire rack to cool for 5 min.
- Transfer to a cutting board, cut, and enjoy!
Video
Notes
- Try not to over bake these blondies!
- Like brownies, these blondies will continue to bake once removed from the oven!
- An 8″ x 8″ baking pan can also be used, bake for an additional 5-10 min or until golden brown!
- These blondies can be stored in an airtight container at room temperature for 1 week or frozen for up to 3 months! Be sure to thaw overnight on the countertop before serving.
