Easter Egg Blondies
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!
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
Sofia’s Tips:
- 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.
Tried this recipe?Let us know how it was!