These one bowl Easter Mini Egg Blondies are so cute, but easy to make! A simple blondie recipe with the addition of mini egg chocolate candies. Perfect for leftover Easter candy!
These Easter blondies will be a hit with both adults and kids! And the recipe is made all in one bowl with no mixer needed, so it's perfect to get the kids involved. They soft, chewy, and buttery, but the crunch from the egg candy is such a fun addition!
- Unsalted Butter - you can use salted and use half the amount of salt.
- Brown Sugar - you can use light or dark brown sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- M&M Milk Chocolate Eggs - you can also use Cadbury mini eggs or even regular M&M's.
Step by Step Instructions
No mixer needed to make Blondies! All done in one bowl with a wooden spoon or rubber spatula.
- Melt Butter. Melt the butter and allow to slightly cool before stirring in the brown sugar, then allow to fully cool.
- Add Remaining Wet Ingredients. Stir in the egg and vanilla extract until combined.
- Add Dry Ingredients. 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 ini eggs.
- Add to Pan. 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.
- Bake! 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.
Frequently Asked Questions
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.
I used the M&M Milk Chocolate Eggs. But you could use another mini egg chocolate candy - like mini Cadbury Eggs. Or you can use your favorite M&M's.
Yes, you can double the recipe and bake in a 9x13 pan. The bake time should be about the same. Cook until fully set and golden. Allow to cool before cutting.
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.
Leftovers - Storage and Freezing
Storage: Leftovers can be stored in an airtight container at room temperature for up to 5 days.
Freezer: They can also be frozen in an airtight container for 3 months. Thaw at room temperature.
Recipe Notes and Tips:
- 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.
Other Ideas for Easter Dessert:
- No Bake Easter Fudge - from Momma Lew
- Chocolate Bark Easter Brownies - from The Forked Spoon
- Easter Egg Fruit Pizza - from Persnickety Plates
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Easter Mini Egg Blondies
Looking for ideas for an Easter dessert? These one bowl Easter Mini Egg Blondies are so cute, but easy to make! A simple blondie recipe with the addition of mini egg chocolate candies. Perfect for leftover Easter candy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
- 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
- 1 cup M&M Milk Chocolate Eggs, divided
- 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 overtax. The batter will be thick like a cookie dough.
- Add Candies. Add about ¾ of the chocolate candies 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 batter 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.
Leftover blondies can be stored at room temperature in an airtight container for up to 5 days.
- 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
- Protein: 3.4 g
- Cholesterol: 50.2 mg
Keywords: Mini Egg Blondies, Easter Dessert Recipe, Easter Blondies, Easter Dessert Bars, Easter Cookie Bars, Leftover Easter Candy
These were great! I loved the idea of adding the mini eggs! So festive and cute.