Easter Egg Blondies
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
9
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Calories
404 kcal
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Course
Baked Goods
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Cuisine
American
Easter Egg Blondies
Description
This blondie recipe uses melted butter and brown sugar combined with vanilla extract and a whole egg to form a smooth batter. Flour and salt provide structure while the addition of colorful M&M's chocolate eggs contributes pockets of sweetness and crunch. Part of the M&M’s are stirred into the batter while the remainder are pressed on top before baking, which adds visual appeal and textural contrast.
Baked at 350°F in a prepared pan lined with foil and sprayed for easy removal, the blondies bake until lightly golden and set but remain moist inside. They firm up as they cool to a sliceable consistency. These blondies offer a festive treat, especially appropriate for spring or Easter celebrations.
They can be stored at room temperature in an airtight container for up to one week without losing freshness, making them suitable for making ahead.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- 1 cup M&M's milk chocolate eggs divided (substitute with your favorite M&M's if you cannot find those)
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add 3/4 cup M&M's Eggs and stir to combine as best you can. They are a bit resistant to stir in, but do your best to incorporate.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly add the remaining 1/4 cup M&M's Eggs over the top, pressing them down lightly so they adhere to the batter.
- Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool.
- Cool for about 30 minutes before slicing and serving.
Notes
- Use an 8-by-8-inch pan lined with foil and sprayed for easy blondie removal and cleanup.
- Wait briefly after melting butter before adding egg to prevent scrambling.
- Do not overmix once flour is added to maintain tender texture.
- Blondies will keep fresh in an airtight container at room temperature for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 404kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 74mg | 25% |
| Sodium | 162mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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