These Mini Egg Blondies are not only the perfect dessert for Easter but they are so easy to make using only one bowl. Because they use melted butter, you don't need a mixer and can mix these up by hand. The addition of colorful mini egg candies is the best festive addition!
These Easter blondies will be a hit with both adults and kids! They are soft, chewy, and buttery, but the crunch from the egg candy is such a fun addition! Another favorite dessert to make for Easter are these Small Batch Mini Cheesecakes.
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⭐Why I Love It:
- Colorful Mini Eggs - I love adding Cadbury Mini Eggs or the M&M Mini Eggs to these blondies for the best texture from the crunchy shelled candy and for the added colors.
- One Bowl - The dough for this recipe mixes up in minutes and all in one bowl for easy clean up.
- Melted Butter - This blondie recipe uses melted butter so you can mix up the dough easily by hand. Some other great blondie recipes using melted butter are these Sprinkle Blondies and Snickerdoodle Blondies.
🥘Ingredients:
- Unsalted Butter - you can use salted and use half the amount of salt. The butter will be melted so no need to soften it in advance.
- Egg
- Brown Sugar - you can use light or dark brown sugar. When measuring brown sugar, make sure to tightly pack it into the measuring cup.
- Vanilla Extract
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener for the blondies to help them rise.
- Kosher Salt - To swap in table salt, you'll want to cut the amount in half.
- Mini Egg Candies - You can use the Cadbury Mini Eggs or the M&M Mini Eggs.
See the recipe card for full information on ingredients and quantities.
🔪How To Make Mini Egg Blondies
This recipe for Mini Egg Blondies are the perfect Easter Dessert and I love that they're made in one bowl, no mixer needed.
Photo 1 - Melt the butter and allow to slightly cool before stirring in the brown sugar, then allow to fully cool. Stir in the egg and vanilla extract until combined.
Photo 2 - Fold in the flour, baking powder, and salt. The blondie batter will be thick, like a cookie dough. Fold in about ¾ of the chocolate mini eggs.
Photo 3 - Grease and line an 8x8 pan with parchment paper. Press in the blondie dough in an even layer. Press the remaining chocolate eggs into the top.
Photo 4 - Bake until the top is set in the center and golden brown. A toothpick inserted in the center should come out clean. Allow to cool for one hour before cutting - this helps them firm up more.
💭Recipe Tips
- Leftovers - Leftovers can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen in an airtight container for 3 months. Thaw at room temperature.
- Melt the butter in a large bowl. For easier clean up, melt the butter in the same bowl that you will mix up the blondies.
- To melt the butter, microwave in intervals. Melting butter in the microwave can cause exploding butter if you heat it too long (not really exploding, but it will bubble up and pop - making a mess). I like to start with 30 seconds and then microwave in 10 second bursts until almost fully melted. You then can stir to melt the remaining little piece.
👩🍳Recipe FAQs
Blondies are like a brownie without the chocolate. Or sometimes called cookie bars! They have a rich vanilla, buttery flavor and can be made plain or with different mix-ins.
You can use Cadbury Mini Eggs or the M&M Mini Eggs! Both are chocolate filled with a crunchy candy coating.
Yes, you can double the recipe and bake in a 9x13 pan. The bake time should be about the same, but might take a few minutes longer. Cook until fully set and golden.
Mini egg candies are only sold around Easter. In this recipe, you can swap in a different chocolate candy like M&Ms, if you can't find mini eggs.
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PrintRecipe
Easter Mini Egg Blondies
These Mini Egg Blondies are not only the perfect dessert for Easter but they are so easy to make using only one bowl. Because they use melted butter, you don't need a mixer and can mix these up by hand. The addition of colorful mini egg candies is the best festive addition!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- ½ cup unsalted butter
- 1 large egg
- 1 cup packed brown sugar, light or dark
- 1.5 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 9oz bag of Mini Eggs Chocolate Candy, such as Cadbury or M&M. (About 1 heaping cup). See note.
Instructions
- Preheat Oven and Prepare Pan. Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan and line with a strip of parchment paper. I like to grease with butter and grease the parchment paper a little as well.
- Melt Butter. In a large microwave safe bowl, carefully melt the butter. Allow to cool for about 10 minutes.
- Add Brown Sugar and Cool. Add the brown sugar to the melted butter, stir to combine. Allow to cool for a few more minutes until room temperature.
- Add Egg and Vanilla. Stir in the egg and vanilla extract to the butter/sugar mixture. Stir until combined.
- Add Dry Ingredients. Add the flour, baking powder, and salt. Stir to combine - but do not over mix. The batter will be thick like a cookie dough.
- Add Candies. Add about ¾ of the chocolate mini eggs and fold into the dough. They don't need to be perfectly combined as you can do that when you add to pan.
- Add to pan. Press dough into prepared pan in an even layer. Press remaining candies into top.
- Bake. Bake in preheated oven for 25-30 minutes until the top is center, set, and golden brown. A toothpick inserted in the center should come out clean or with crumbs, but no wet batter. Allow blondies to cool for one hour before cutting. They will firm up more as they cool.
- Enjoy!
Notes
Leftover blondies can be stored at room temperature in an airtight container for up to 5 days.
Mini Eggs - You can leave the candy eggs whole, or you can halve them/rough chop some or all of them.
Nutrition
- Serving Size: 1 blondie (1/9 of pan)
- Calories: 334
- Sugar: 32.8 g
- Sodium: 96.4 mg
- Fat: 14.6 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3.4 g
- Cholesterol: 50.2 mg
Katie says
These were great! I loved the idea of adding the mini eggs! So festive and cute.